Okay, so, let me tell you about this little kitchen adventure I had the other day. I decided to try my hand at making semi-soft Italian cheese. Sounds fancy, right? It’s actually not as hard as you might think.
First off, I gathered all my ingredients. You know, the usual suspects: milk, rennet, some citric acid, and salt. Nothing too crazy. I made sure I had a big pot, a good thermometer, and a cheesecloth ready to go.
I poured the milk into the pot and slowly started heating it up. The key here is slow and steady. You don’t want to scorch the milk. While that was happening, I mixed the citric acid with some water in a separate bowl. Once the milk reached the right temperature, around 90°F, I stirred in the citric acid mixture.
Then came the rennet. I dissolved it in a bit of water and added it to the milk, giving it a gentle stir. Now, this is where the magic happens. I turned off the heat, covered the pot, and just let it sit. No peeking! I waited for about 30 minutes, letting the rennet do its thing, turning that milk into curds and whey.
After the wait, I checked the curd. It should be firm, like a soft jelly. I used a long knife to cut the curd into cubes, kind of like a checkerboard pattern. Then, I let it rest for another 5 minutes or so.
Next up, I slowly heated the curds again, stirring gently. This helps them release more whey. I cooked them until they reached around 105°F.
Draining Time
- I lined a colander with cheesecloth and carefully ladled the curds into it.
- I tied up the corners of the cheesecloth and hung it to drain for a good hour.
- I also added some salt at this stage, mixing it in with the curds before hanging them up.
After an hour, I took down the cheesecloth and gently kneaded the curds a bit. They were still warm and pliable. I shaped the cheese into a ball, wrapped it up, and popped it in the fridge.
A few hours later, I pulled it out. And there it was, my very own semi-soft Italian cheese. It wasn’t perfect, a little rough around the edges, maybe, but it was mine. I sliced it up, and the taste? Pretty darn good, if I do say so myself. It was creamy, mild, and just a little bit tangy.
Honestly, the whole process was kinda therapeutic. And the best part? Eating something I made from scratch. Would I do it again? Absolutely. Maybe next time I’ll try adding some herbs or spices for a little extra flavor. But for a first try, I’m pretty proud of my little cheese-making adventure.
