Step by step recipe for Italian cheese CACIOCAVALLO
• Step by step recipe for Italian cheese CACIOCAVALLO
CACIOCAVALLO - Italian cheese close relative Mozzarella and Provolone.
In 8 liters of milk:. Thermophilic dry yeast 1/8 tsp. + Dry mesophilic starter 1/8 hours. L.
Or already finished dosing sourdough cheese CACIOCAVALLO. + Liquid or dry rennet (dosage should be indicated on the packaging).
In order to accelerate the ripening of the cheese and cooking the "Test" I add citric acid for 1 hour. L. diluted with water.
Brine: 2 liters of cold boiled water 400g non-iodized salt (available extra).
The cold milk is necessary to pour the lemon-tu, mix well and put on a slow fire. Approximately 20 min. needed to bring the temperature of the milk to 35 ° C.
Add sourdough. Sprinkle the powder on the surface of the milk, let it brew for 3-5 minutes. Then mix well. Cover and leave for 40 minutes keeping the temperature 35 ° C.
Pour enzyme is diluted with water (even if liquid), stir the whole volume of the milk and leave for an hour to form a dense clot.
Clot is supposed to be here like this:
If the clot is not tight it is not ready yet. Leave it for 15 minutes under the lid.
When a clot has become thick and shiny like jelly, it must be cut into cubes. For this, first a long knife cut clot vertically on the columns, leave for 5 minutes to edge compacted and then dorezhte horizontal knife or close whisk beater.
When the clot is cut, begin to raise its temperature slowly. It should reach 41 ° C in 25 minutes of heating. During the heating constantly stir curd, you will notice how it will thicken and shrink in size, giving whey.
Leave the corn for 15 minutes, so that it has settled to the bottom of the pan.
Drain the whey and curd to get into a colander, give it to drain, after 10 minutes to turn and leave for another 10 minutes to drain.
The heat pan 4 - 5 liters of water to 85 ° C. Immediately prepare a container with ice water and brine.
Next, you need to work in rubber gloves (I wear two pairs at once), the water is very hot.
If all the proportions observed correctly that at this stage, the cheese will last.
First you need to make the test for melting. Cut off a piece of cheese, put in a bowl in which to melt the cheese and soaked in a small amount of hot water a minute to try to stretch when pulled and cheese does not break you did everything right, and you can work with the rest of the piece of cheese.
Ready need a piece of cheese cut into pieces and divided into 2-3 parts.
Fill with hot water and leave for a minute or two. With the help of a wooden spoon start stirring the curd in a circle, trying to keep the hot liquid onto each slice. When the mass was completely homogeneous, you can try to "take matters into their own hands."
First we need to make curd thick long "rope" - take the cheese mass and begin to stretch it to the side, compress and stretch again. In the end, leave it in a stretched state and begin how to wind on itself: first, forming a small "ball of the base," the size of a fist, and then wound onto the ball of the curd. When a ball is formed fully, it is necessary to start to wrap it inside himself so that the exterior becomes smooth and spherical.
Then start doing "neck" of our cheese: cheese wraps both hands over the edge, where we tucked weight and compress gradually making the neck already.
When the form of cheese is ready to be placed in ice water and let the cheese cool.
As a result, should get here is a wonderful form of cheese.
Once the cheese has cooled down it is necessary to put in brine. Duration of salting: 2-3 hours. in the middle of the time you will need to flip.
After the cheese is enough prosolilsya, tie his neck with a rope and hang it in the refrigerator. The minimum maturation period - 1.5 months, ideal conditions for the maturation of 10-13 ° C and humidity of 80-85%. I'm hanging in cheese refrigerator.
That the cheese is not dried out, you can lubricate it with olive oil once a week. Also, this cheese can be to smoke after a while after the crust has dried, or coated with wax / latex.
If you do not give the cheese to ripen and eat it soon after salting, the taste will remind suluguni. And if you endure this long maturation period of 3-4 months, the result is a hard cheese with a very rich and complex flavor, with notes of spices and nuts.
Enjoy your cheese!