Squacquerone (Soft cheese similar to Crescenza)

Squacquerone (Soft cheese similar to Crescenza)

Squacquerone (Soft cheese similar to Crescenza)

GourmetRecipeVault Staff
Originating from the Lombardy and Piedmont regions of Northern Italy, Stracchino is made from the rich milk of cows that have grazed in alpine pastures, a practice that gives the cheese its name derived from "stracca," meaning tired in Italian. It's characterized by a very short ripening period, making it a fresh cheese that can be enjoyed in less than a week after production. This minimal aging highlights the cheese’s delicate, fresh taste, making it a delightful addition to various dishes. Often served with crusty bread, used in baked goods, or paired with fruits and wines, Stracchino offers a unique and ephemeral culinary experience, best savored soon after it's made.
Prep Time 3 hours
Draining and ripening 6 days 5 hours
Total Time 6 days 8 hours

Equipment

  • 5 liter pot
  • Thermometer
  • Cheese Cloth
  • Soft cheese draining baskets
  • Collander
  • Curd Cutter You can use a long knife
  • Scale Measuring cups/spoons
  • Stirring Spoon
  • Sanatizer

Ingredients
 
 

  • 5 liters Cow's milk Make sure the milk is not UHT pasteurized and it not homogenized
  • 60 ml Fresh yogurt (should have active cultures) I use CH Hansen Selection Medium culture and use about 1/4 teaspoon for every 5 liters
  • 0.75 ml Signle strength Renner
  • 40 ml non-chlorinated water
  • 30 gr Non iodized salt Iodine in salt can impact the cultures

Instructions
 

Milk preparation

  • Gently warm the milk to about 38°C (100F) in a large pot. Stir regularly to avoid scorching. You can use a sous vide setup or double boiler to have greater control.
  • Add the salt
  • Add the yogurt and stir until it is well incormprated
  • Cover the milk and let it ripen for 30 minutes
  • Dilute the required amount of liquid rennet in the non-chlorinated water. Add it to the milk and stir gently for about a minute. Allow the milk to set for 45 minutes to 1 hour, or until a firm curd forms.
  • Once a firm curd has set, cut it into 2-inch cubes and let it rest for 10 minutes.
  • Cut the curds into 1 inch cubes and let rest for 10 minutes
  • Ladle the curds into the draining baskets and let drain for 1 hour
  • Very gently, turn the baskets and let drain for 1 hour; repeat another 2 times
  • Place the baskets in an airtight container and leave in the fridge for 5 days.
  • If a softer cheese s desired, keep in the fridge for another day or 2. It is very important for test the cheese after about 4 days because there are many factors that can change the ripening time of thise cheese.


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