This mild fresh Italian cheese requires no fancy aging and is ready to eat within a week. If you want to be like the Italians, slice and serve it with crackers, prosciutto, fresh fruit, etc. OR, if you want to be unconventional like me, whirl it in a food processor to make a cultured cream cheese.
RECIPE and INGREDIENTS
Home Cheese Making Book: amzn.to/3E0YoAd (Amazon)
Homemade Yogurt: bit.ly/3WxkYYv
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
Ricotta Basket Molds: amzn.to/3VTk6NR (Amazon)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Crescenza
00:38 Making the Cheese: Day 0
02:03 Cutting the Curd and Stirring
03:04 Filling the Molds
03:56 Flipping the Cheeses
05:47 Removing Cheeses from the Molds
06:11 Flipping the Cheeses
07:07 First Tasting: Day 3
08:27 Two Questions
09:11 Melt Tests
11:25 Second Tasting: Day 6
12:28 Third Tasting: Day 8
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
5 авг 2024