Italian crackers CIAPPE:
INGREDIENTS FOR 350 G OF CHEESE
Unpasteurized whole goat’s milk: 3 l
Rennet: 1 small teaspoon (respect the dose on the package)
Salt
Cheese molds (two with a diameter of 11.5 cm, height 8 cm in the video)
Heat the fresh unpasteurized whole milk to 35 degrees
Turn off the heat and add the rennet
Mix well and stop the milk from turning
Leave covered for 40 min
Break the curd into cubes of about 2-3 cm (the larger they are, the softer the cheese will be at the end)
Wait 15 min
Pour the curd into the molds, partially draining the whey
Leave to rest in the mold on a grid for 6-12 h at room temperature (depending on how much whey it lose)
Reverse
Leave to rest in the mold on a grid for 6-12 hours at room temperature (respect the same time as the first rest to ensure uniformity of the cheese)
Remove from the mold (make sure it has reached the right consistency, otherwise leave the same amount of time in the mold for each side)
Salt one surface and the sides and let it rest in the fridge on a cutting board for 12 h
NOTE: less salt than for cow’s milk cheeses, however the cheese will know how much salt to absorb
Reverse, salt the other surface and leave in the fridge to rest on a cutting board for 12 hours
Now let it mature for 2 weeks in the fridge in a closed container slightly suspended on a grid so that it can drain but maintain humidity, turning over once every 2 days (when you turn it over, let it breathe for 5 minutes and dry the poured whey)
Now leave to mature in the fridge on an unopened wooden cutting board for 2 weeks, turning it upside down every 2 days and drying the cutting board and cheese if it still releases whey
If it tends to mold, scrape or wash the surface immediately with a damp cloth
The cheese is ready
If it is left to mature for 40-45 days it is even better
Collaborations: collaborations.toffee@gmail.com
Cook with us: cookwith.toffee@gmail.com
Music: