Traditional Italian Caciocavallo Cheese Recipe from Scratch | Italian Cheesemaking Tutorial скачать в хорошем качестве

Traditional Italian Caciocavallo Cheese Recipe from Scratch | Italian Cheesemaking Tutorial

Learn how to make delicious, authentic Italian Caciocavallo cheese at home with this easy step-by-step recipe tutorial. This traditional stretched curd cheese has a complex, mildly sweet flavor and lightly elastic texture when matured correctly. Let’s get stretching !!! Ingredients 9 liters milk mesophilic culture Rennet non ionized salt (for the brine) ½ teaspoon calcium chloride Preparation Heat milk to 33 degrees Celsius heat slowly and stir well add the calcium chloride then add the culture and stir Turn the heat off cover the milk and ripen or 30 minutes add the Rennet allow to sit quiet for 60 minutes cut into 1.5 cm pieces, to release the whey Dry the curds increase heat slowly to 38 degrees Celsius over 20 minutes cook for another 15 to 30 minutes if needed settle for 10 minutes under the whey Remove the whey down to the level of the curd Drain press the curd with light hand pressure Keep the curds at 35 degrees Celsius either by holding above the whey or hot water, to ripen - for five to six hours Toward the end of the ripening, boil hot water separately to 80 degrees Celsius Slice the curds into 0.6 cm strips Pour a bit of hot water into the side of the bowl , not directly on the curd, just enough to cover the curd when the curd begins to visually stretch a bit, change the water with fresh hot water begin stretching by lifting with a wooden spoon Stretch it several times, folding the curd back on itself when the lumps disappear and the curd is smoother, stretch it with your hands at the end of each stretch, fold the curd back on itself dip your hands in cold water and shape the cheese Fold it into a square and push down all of the edges to form a bag shape Stuff the edges into the center of the cheese, as you squeeze the neck of the bag closed Keep reheating the cheese is needed keep pushing and stuff into the center opening , as you narrow the neck into a top knot once you have a smooth surface and the Shape you want, cool the cheese, but first hang it for a bit chill the cheese in cold water but don't allow it to rest to the bottom you will need brine prepared for this cheese Bring the brine to 10 degrees Celsius before using it once the cheese cools enough for it to feel cool, you can float the cheese in the brine, for 2-3 hours per lb of cheese Turn the cheese at least once Remove the cheese from the brine and hang it up Tips -the proper curd will break clean and the whey won’t be too cloudy, nor too clear -the final curds should be cooked when, if broken, they are firm, with moderate resistance when pressed. -the curd is ripe when, if cutting one piece and you place it in hot water, it stretches. If it doesn’t, give it 30 minutes longer. -if the stretching becomes difficult, add more hot water -you will use the topknot of the choose to tie it, for it to be hung -for my cheese, I used 12.2 litres of milk, which means I had to use 1.4 grams of Calcium Chloride, 20 drops Rennet and cheese starter - 1.6 grams powder + 100 ml milk. -the quantity will depend on the brand of Calcium Chloride, rennet and cheese starter you use. Please follow the instructions on your pack. -the quantity of brine will depend on the weight of your cheese. -keep the cheese strung, in a dark and dry place, like a pantry or cupboard. Bon Appétit! You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) : https://amzn.to/3AWb3TC SOCIALS: Blog: https://mygrannyskitchenrecipes.blogs... FB Page:   / sweetbakesmania   Pinterest: https://www.pinterest.co.uk/GrannysKi... Email: nanskitchenrecipes@gmail.com