Are you a cheese lover looking to experiment in your own kitchen? Why not try making your own sottilette, the delicious and versatile Italian cheese slices? Whether you want to enhance your sandwiches, melt it on pizza, or add it to your favorite dishes, making sottilette at home is surprisingly simple. In this step-by-step guide, we will walk you through the process, from gathering the ingredients to storing your homemade cheese.

Ingredients:

  • 1 liter of whole milk
  • 1 tablespoon of food-grade citric acid
  • 1/4 rennet tablet
  • 1 teaspoon of salt
  • Cheese wax (optional)

Step 1: Preparation

Begin by sterilizing all the equipment you will be using. This includes a large stainless-steel pot, a thermometer, a slotted spoon, and cheese molds. Ensuring cleanliness is essential to prevent unwanted bacteria from spoiling your cheese.

Step 2: Heating the Milk

Pour the whole milk into the stainless-steel pot and heat it over medium-low heat until it reaches a temperature of 32°C (90°F). Stir occasionally to avoid scorching the milk.

Step 3: Adding Citric Acid

Dissolve the food-grade citric acid in a small amount of water. Slowly pour the citric acid mixture into the heated milk while stirring gently. Continue stirring for about 2 minutes, then remove the pot from heat and let it rest for 5 minutes.

Step 4: Adding Rennet

Dissolve 1/4 of a rennet tablet in a small amount of water. Add this mixture to the pot of milk, stirring gently for about 1 minute. Cover the pot and let it sit undisturbed for 45 minutes to allow the curds to form.

Step 5: Cutting the Curds

After the 45-minute wait, check if the curds have formed. They should resemble a custard-like texture. Gently cut the curds into small squares using a long knife. Make sure to cut all the way to the bottom of the pot.

Step 6: Cooking the Curds

Place the pot back on the stove and heat the curds to 46°C (115°F). Stir gently and continuously during this process to prevent the curds from matting together.

Step 7: Draining and Shaping

Once the curds reach the desired temperature, use a slotted spoon to transfer them into cheese molds. Allow the whey to drain naturally for about 40 minutes, then sprinkle salt evenly over the curds. Press the curds lightly with your hands to shape them into slices.

Step 8: Aging and Storing

If you prefer your sottilette to have a more traditional and tangy flavor, you can age them for a week or two in a cool and dry place. However, if you prefer a milder flavor, you can enjoy them immediately. Store the sottilette in an airtight container in the refrigerator for up to two weeks. For longer storage, consider coating them with cheese wax before refrigeration.

Now that you know how to make your own sottilette, you can enjoy the delicious taste and meltability of this versatile Italian cheese whenever you desire. Experiment with different flavors by adding herbs or spices during the curd cutting stage, and let your creativity take control. Indulge in your homemade sottilette as a snack, in sandwiches, or melted on top of your favorite dishes. Buon appetito!

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