Are you a cheese lover who wants to try making their own delicious sottilette cheese at home? Look no further! In this step-by-step guide, we will walk you through the process of making sottilette cheese from scratch. We have also included a helpful video to visually guide you throughout the process. So, let’s get started!

What is Sottilette Cheese?

Sottilette cheese is a popular Italian processed cheese known for its creamy texture and mild flavor. It is often used in sandwiches and melts beautifully when heated. Making your own sottilette cheese allows you to control the quality of ingredients and customize it to your taste.

Ingredients

  • 1 liter of whole milk
  • 1/2 teaspoon of citric acid
  • 1/4 teaspoon of calcium chloride (optional)
  • 1/4 rennet tablet or 1/4 teaspoon of liquid rennet
  • 1 teaspoon of non-iodized salt

Step-by-Step Guide

Step 1: Heat the Milk

Start by pouring the whole milk into a large, non-reactive pot. Heat it slowly over medium-low heat until it reaches a temperature of 86°F (30°C). Stir occasionally to prevent the milk from scorching.

Step 2: Add Citric Acid

Dissolve the citric acid in a small amount of water and add it to the warmed milk. Stir gently for about 1 minute to distribute the acid evenly.

Step 3: Optional: Add Calcium Chloride

If your milk is pasteurized or store-bought, which is often low in calcium, consider adding calcium chloride. Dissolve it in a small amount of water and add it to the milk. Stir gently for about 1 minute.

Step 4: Add Rennet

Dissolve the rennet tablet or liquid rennet in a small amount of water. Slowly pour it into the milk while stirring gently. Continue stirring for an additional minute to ensure proper mixing.

Step 5: Let it Set

Cover the pot and let the mixture sit undisturbed for about 40-45 minutes. During this time, the milk will coagulate and form curds. It is important not to move or disturb the pot during this process.

Step 6: Cut and Cook the Curds

Using a long knife or curd cutter, cut the formed curds into small cubes. Make sure to cut them evenly, about 1/4 to 1/2 inch in size. Once cut, gently stir the curds for about 5 minutes and then slowly heat them to 105°F (40°C) over the course of 30 minutes.

Step 7: Drain and Shape

Pour the curds into a colander lined with cheesecloth to drain the whey. Once the whey has drained out, gather the edges of the cheesecloth and tie them into a knot. Hang the bundle for approximately 6 hours to allow any remaining whey to drain completely.

Step 8: Add Salt

After the curds have finished draining, unwrap the cheese and transfer it to a mixing bowl. Add the non-iodized salt and gently mix until well incorporated.

Step 9: Mold and Refrigerate

Place the cheese into a suitable cheese mold lined with cheesecloth. Press it gently to remove any air pockets. Cover the mold with a plate and place a weight on top to compress the cheese. Refrigerate for at least 24 hours to achieve a firmer texture.

Step 10: Enjoy!

Your homemade sottilette cheese is now ready to be enjoyed! It can be stored in an airtight container in the refrigerator for up to two weeks. Use it in sandwiches, melt it on burgers, or get creative with your culinary creations!

Making your own sottilette cheese at home is a rewarding and delicious endeavor. With this step-by-step guide, you can create a creamy and flavorful cheese that will impress your family and friends. So, put on your apron, gather the ingredients, and let’s dive into the world of homemade cheese!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!