Homemade fresh cheese: the Italian recipe to enjoy your appetizer
published on 20 October, 2020 at 17:06
Ingredients:
10 liters of fresh milk
Rocket salad
Green olives
Chili pepper
1 tsp liquid rennet
Fuscelle
Brine:
For every 2 liters of water 1 kg of coarse salt
10 liters of fresh milk
Rocket salad
Green olives
Chili pepper
1 tsp liquid rennet
Fuscelle
Brine:
For every 2 liters of water 1 kg of coarse salt
Directions:
Pour the milk into a large pot and bring to a temperature of 39 °. Then add the rennet and let it rest for an hour.
Make cuts and let them rest for another 30 minutes.
Mix and fill the molds. Fill them and put them in brine for an hour.
Finally, leave in the fridge for at least 2 hours.
Pour the milk into a large pot and bring to a temperature of 39 °. Then add the rennet and let it rest for an hour.
Make cuts and let them rest for another 30 minutes.
Mix and fill the molds. Fill them and put them in brine for an hour.
Finally, leave in the fridge for at least 2 hours.
Credit: Le ricette della Contea Corrado Lauretta
https://www.youtube.com/watch?v=Vj7jD5j0Jqs&ab_channel=LericettedellaConteaCorradoLauretta
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