How to make squacquerone cheese

If you are a cheese lover and appreciate experimenting with different varieties of cheese, you must try making Squacquerone cheese. Squacquerone is a traditional Italian soft cheese, often known as “the cheese of the poets.” Its origins date back to the Romagna region, located in Northern Italy.

The name “squacquerone” originates from the Romagna dialect, meaning “fresh cheese.” This delightful cheese has a slightly tangy and creamy flavor with hints of sourness, making it a popular choice for breakfast, as a spread on bread, or as a filling for desserts.

While it may seem intimidating to make cheese at home, making Squacquerone cheese is a fairly straightforward process. Here is a step-by-step guide on how to make your own Squacquerone cheese:

Ingredients:
– 2 liters of fresh whole milk (preferably raw or non-homogenized)
– 1 tablespoon of fresh lemon juice
– ½ teaspoon of salt

Equipment:
– Large stainless steel pot
– Thermometer
– Wooden spoon
– Cheesecloth
– Colander or strainer
– Bowl

Instructions:

1. Begin by sterilizing all the equipment you will be using. This includes the pot, thermometer, and cheesecloth. Proper sterilization is essential to ensure the cheese does not spoil.

2. Pour the milk into the pot and heat it over low heat. Monitor the temperature using a thermometer and slowly raise it to 85°C (185°F). Stir occasionally with a wooden spoon to prevent the milk from scorching.

3. Once the desired temperature is reached, remove the pot from the heat and let it sit for a couple of minutes. This will help curdle the milk.

4. Add the fresh lemon juice into the pot, stirring gently to ensure the lemon juice is evenly distributed. The lemon juice will cause the milk to curdle, separating the curds from the whey.

5. Allow the mixture to sit undisturbed for about 10-15 minutes. During this time, the curds will continue to separate and float to the top, while the whey settles at the bottom of the pot.

6. Place a cheesecloth-lined colander or strainer over a large bowl. Slowly pour the curdled mixture into the colander, allowing the whey to drain off.

7. Gather the corners of the cheesecloth and tie them together to form a bag. Hang the bag above the bowl, allowing the remaining whey to drip out. Let it hang for approximately 4-6 hours, or until the desired consistency is achieved. The longer it drains, the drier the cheese will become.

8. Once the desired consistency is achieved, transfer the cheese to a clean container and add salt. Gently mix the salt into the cheese, ensuring it is evenly incorporated.

9. Your homemade Squacquerone cheese is now ready to enjoy! It can be refrigerated for up to a week, but it is best consumed fresh.

Now that you have learned the art of making Squacquerone cheese, you can impress your friends and family with your homemade culinary masterpiece. Whether it’s served on a slice of crusty bread or used to enhance the flavor of your favorite dishes, this versatile cheese is sure to please any cheese lover’s palate. So, gather your ingredients and start creating your very own Squacquerone cheese today!