#Caciotta

Caciotta Recipe Guide

#Caciotta

Caciotta

Course Appetizer
Cuisine Italian

Equipment

  • Equipment:
  • Thermometer
  • Curd knife
  • Slotted ladle
  • Cheese mold
  • Cheesecloth
  • Large covered pot

Ingredients
  

  • Ingredients:
  • 2 gallons of milk cow, goat, or a mix
  • packet of thermophilic culture
  • ½ teaspoon liquid rennet
  • Salt brine
  • Calcium chloride if using pasteurized milk

Instructions
 

  • Method:
  • Prepare the Milk: Heat the milk to around 98°F (37°C) and add the thermophilic culture. Let the milk ripen for about 45–60 minutes.
  • Add Rennet: Mix in the liquid rennet and let the milk rest for 20 minutes. You'll notice the milk starting to firm up.
  • Cut the Curd: After the milk has set, gently cut the curd into walnut-sized pieces. Let it rest for a few minutes and then stir gently for 10 minutes to separate the curds.
  • Remove Whey: Use a ladle to remove about 40% of the whey, then transfer the curds into a cheese mold lined with cheesecloth.
  • Steam the Curd: This is where the traditional "stufactura" step comes in. Place the cheese in a warm, steaming environment (about 90–100°F) for 1–1.5 hours. Turn the cheese every 30 minutes for optimal texture and flavor development.
  • Salting: Once the cheese has cooled to room temperature, submerge it in a salt brine for about 2 hours, flipping halfway through.
  • Aging: Let the cheese age in a cool environment (55–60°F) for up to 2 months, turning it regularly and wiping it down to prevent mold growth.
  • Variations & Substitutions:
  • Milk Variety: Try using different types of milk—cow, goat, or sheep—depending on your flavor preference.
  • Vegan Option: Unfortunately, you can’t easily make a vegan version of Caciotta due to the use of animal rennet, but there are plant-based cheeses that can give you a similar texture.
  • Tips:
  • Keep the milk at a steady temperature to ensure the best results.
  • Experiment with adding herbs or spices to the curd for additional flavors.
Keyword Caciotta

Caciotta is a traditional Italian cheese that is typically made from cow, goat, buffalo, or even ewe’s milk. It’s a great beginner cheese due to its relatively simple preparation and the ability to be consumed fresh. While it’s usually enjoyed fresh as a table cheese in Italy, it also has an interesting aging process, which can take anywhere from a few weeks to a couple of months. The cheese is known for its slightly soft and creamy texture with a mild flavor, making it a favorite in many Italian households.

Let me show you how I make Caciotta, based on my overall experience. This cheese requires several steps, but don’t worry, I’ll guide you through each one so you can enjoy the process and the delicious results.

#Caciotta
#Caciotta

What to Expect:

  • The result will be a soft, mildly flavored cheese that’s perfect for snacking or adding to your dishes. Fresh Caciotta will have a creamier texture, while the aged version becomes firmer and more flavorful.

Ingredients:

Equipment:

Prep Time: 30 minutes

Cook Time: 2–3 hours
Total Time: 4–5 hours (not including aging)
Servings: This recipe yields about 2 pounds of cheese
Calories: Approximately 100–120 per ounce
Ease of Cooking: Moderate (perfect for beginners who are willing to try cheesemaking)
Cost of Ingredients: Varies, but generally inexpensive
Cuisine: Italian

Course: Appetizer, Cheese Course, or Snack

Method:

  1. Prepare the Milk: Heat the milk to around 98°F (37°C) and add the thermophilic culture. Let the milk ripen for about 45–60 minutes.
  2. Add Rennet: Mix in the liquid rennet and let the milk rest for 20 minutes. You’ll notice the milk starting to firm up.
  3. Cut the Curd: After the milk has set, gently cut the curd into walnut-sized pieces. Let it rest for a few minutes and then stir gently for 10 minutes to separate the curds.
  4. Remove Whey: Use a ladle to remove about 40% of the whey, then transfer the curds into a cheese mold lined with cheesecloth.
  5. Steam the Curd: This is where the traditional “stufactura” step comes in. Place the cheese in a warm, steaming environment (about 90–100°F) for 1–1.5 hours. Turn the cheese every 30 minutes for optimal texture and flavor development.
  6. Salting: Once the cheese has cooled to room temperature, submerge it in a salt brine for about 2 hours, flipping halfway through.
  7. Aging: Let the cheese age in a cool environment (55–60°F) for up to 2 months, turning it regularly and wiping it down to prevent mold growth.

Variations & Substitutions:

  • Milk Variety: Try using different types of milk, cow, goat, or sheep, depending on your flavor preference.
  • Vegan Option: Unfortunately, you can’t easily make a vegan version of Caciotta due to the use of animal rennet, but there are plant-based cheeses that can give you a similar texture.

Tips:

Nutritional Information per Serving (Approximate for 1 oz):

  • Calories: 100–120
  • Protein: 7 grams
  • Fat: 8 grams
  • Carbohydrates: 1 gram

I hope this guide has made making Caciotta seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!

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