Brent Corrigan Online Blog

caciottine in home made ....

few years I was passionate about making cheese at home,

I really like and is a great satisfaction the first time you

sifting through the internet, I started to take ideas and eventually I bought this book about IBS:

CHEESE DIY,
very interesting and well described with recipes

with sequences Photographic

caciottine for these I used:

5 liters of raw milk,
2 tablespoons plain yogurt probiotic

2 ml rennet,

salt (about 8 pinches)

thermometer,

steel pot,

baskets,

this is the recipe:

I poured the milk into the pot and then put on the fire,

I brought the milk to 38 degrees and here I added yoghurt and curd

while I added the rennet, I continued to stir for a minute,

past this time,

I put a lid and waited 30 minutes,

at this point, you run the curd,

that is cut into pieces in the milk big big squared of about 3-4 cm.

I waited another 10 minutes,

then takes the second break,

with a skimmer that is introduced in the curd slowly

you make small shuffles

and proceed until you get the pieces as big as a nut,

this is done you start putting flakes of cheese in the molds, you can use a skimmer or directly with the fuscella

put the molds into a container

you to lose all the excess liquid ,

I left 4 hours, turning every hour form,

spent those hours sprinkle with the salt forms,

caciottine in fuscella I left for 24 hours,

then put them in the fridge on a plate covered with foil (without PVC) have been there a week and every day I removed the liquid that formed turning them every time,

after this time the cheese is ready to eat, you can also add flavorings,

other times I made them with the marjoram,

rocket,

oregano

and chili ....

say that ???....

good!