Tutta colpa dello chef Alfio Gamal Locanda Margon (TN) and Alvaro workshop Thirty (always TN) If I could finally fulfill one of my dreams in the drawer: making cheese. Others are milking a cow and grape harvest, but my friends winegrowers and farmers who know me as a always vestina pretty well and “barrel chocks” a constant mean by 12 to 15 cm, When I express these desires do not take me very seriously… Indeed, for nothing.
A few weeks ago I was with Gamal to record the recipes for my Aoc tv program – Excellent Territories (channel 838 by Sky, aired on Saturday at 21 and Sundays at 11.30) and he had the nice idea to make a dish with homemade cheese, by Alvaro, that in his shop of cheeses and other local specialities also puts at your disposal everything you need to make home caciotte. The also sells on the internet, just order the kit at firstname.lastname@example.org.
Alvaro saw that I have lit up my eyes seeing the whole procedure housewife to make cheese and so I have seen fit to give me the rennet, fuscella and recipe. "It is not as easy as it looks», warned me before giving me his blessing and encourage me to try. But would a thermometer to check the temperature of milk, one of the things essential to the proper performance, and find it – in Trento – It was not easy to, ma alla fine la missione è riuscita 🙂 .
So, tonight, Here I am in the kitchen, skeptical that the first shot I could succeed in the enterprise, but, as you can see in the photo above, It was not so. And see materialized there, in less than an hour, My first caciotta, well, It was a special feeling, an extraordinary thing for a city GeishaGourmet.
As I did? Now I'll explain.
2 litres of NON-UHT pasteurized milk, but I used raw milk because I was sure of the origin
10-12 g fine salt
1 cc of rennet
pot, wooden ladle, sweet whip, fuscella, thermometer, Watch
Put the milk in the pot, Add the salt and bring to 37-38° C stirring. On the hotplate to full power, in less than 5 minutes was already at room temperature.
Meanwhile, put in a shot glass 3 cc of cold tap water and add the rennet and stir.
When the milk has reached the temperature, remove the pot from heat and, stirring, slowly add the rennet. At this point, stop mix, stop milk, cover the pot and let it sit for 15 minutes. After this amount of time, roofless and, even if you feel that sight is not success at all, in reality it will be formed the curd (the consistency of the pannacotta). Break it with the whip in heavy hitters like grains of rice.
At this point, put the pot on the fire and bring to 43° C, stirring. Remove from heat, stop stirring and let it sit, without cover, for about ten minutes.
After this amount of time, The curds will be deposited on the bottom and on the surface there will be a nice layer of surface serum: delete the serum with the ladle, then take the curds by hand and put it in by pressing gently but insistently fuscella, to shrink all. And you're done!
At this point, you have a few possibilities: eat your caciotta immediately; leave it to dry in the fridge for a day, Add salt on both sides and then eat it; try stagionarla for about twenty days, turning it often and occasionally salandola.