Are you a cheese lover who has always wanted to try making your own homemade cheese? Look no further than Tosella, a traditional Italian cheese that is simple to craft and yields delicious results. In this guide, we will take you through the step-by-step process of making this delectable cheese in the comfort of your own kitchen.

Ingredients You'll Need

  • 2 liters of fresh whole milk
  • 1/4 teaspoon of liquid calcium chloride
  • 1/8 teaspoon of freeze-dried mesophilic starter culture
  • 1/16 teaspoon of liquid rennet diluted in 1/4 cup of cool chlorine-free water
  • 1/2 teaspoon of non-iodized salt

Step 1: Heating the Milk

Pour the fresh whole milk into a large stainless steel pot and place it on the stovetop over medium heat. Slowly heat the milk to 86°F (30°C), stirring gently and consistently to prevent scorching.

Step 2: Culturing the Milk

Once the milk reaches the desired temperature, sprinkle the freeze-dried mesophilic starter culture over the surface of the milk and let it rehydrate for 1 minute. Stir in an up-and-down motion for 1 minute to distribute the culture evenly throughout the milk.

Step 3: Adding Calcium Chloride

Next, add the liquid calcium chloride to the milk and stir gently for 1 minute to ensure it is well incorporated.

Step 4: Coagulating the Milk

Gradually pour the diluted liquid rennet into the milk while stirring gently in an up-and-down motion. Continue stirring for another minute to ensure proper mixing.

Step 5: Cutting and Cooking the Curd

Allow the milk to sit undisturbed for 45 minutes to allow the curd to form. Once a clean break is achieved, use a long knife to cut the curds into 1/4-inch cubes. Let the curds rest for 5 minutes, then gently stir them while heating the pot to 105°F (40°C). Maintain this temperature for 20 minutes, stirring occasionally.

Step 6: Draining and Pressing the Curds

Line a colander with cheesecloth and carefully transfer the curds into it. Let the curds drain for 15 minutes, then gather the corners of the cheesecloth and tie them together. Hang the cheesecloth pouch, allowing the curds to continue draining for 4-6 hours.

Step 7: Salting and Aging

Remove the drained curds from the cheesecloth and transfer them to a bowl. Add the non-iodized salt and mix thoroughly. Shape the cheese into small balls and place them in a container. Allow the cheese to age for at least 24 hours in the refrigerator before enjoying.

There you have it! Your homemade Tosella cheese is ready to be enjoyed. Whether served alone, with fresh bread, or incorporated into your favorite Italian dishes, this cheese is sure to delight your taste buds with its creamy and tangy flavors. Give it a try and impress your friends and family with your cheese-making skills!

Did you find this guide helpful? Let us know in the comments below and don't hesitate to ask any questions you may have. Happy cheese making!

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