Ingredients with Measurements:
- 2 gallons of raw cow's milk
- 1/4 teaspoon of thermophilic culture
- 1/8 teaspoon of rennet
- 2 tablespoons of cheese salt
Special equipment needed:
- Large pot
- Thermometer
- Cheese cloth
- Cheese press
- Cheese wax
Step-by-step instructions:
1. Heat the milk in a large pot to 90°F.
2. Add the thermophilic culture and stir for 1 minute.
3. Add the rennet and stir for 1 minute.
4. Cover the pot and let it sit for 1 hour.
5. Cut the curd into small pieces and let it rest for 10 minutes.
6. Heat the curd to 100°F and stir for 20 minutes.
7. Drain the whey and transfer the curd to a cheese cloth-lined cheese press.
8. Press the cheese at 10 pounds of pressure for 1 hour.
9. Remove the cheese from the press and soak it in brine for 12 hours.
10. Air dry the cheese for 2 days.
11. Wax the cheese and age it for at least 2 years.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Milk temperature: 90°F and 100°F
Serving size:
- 1 ounce
Nutritional information:
- Calories: 110
- Fat: 9g
- Protein: 7g
- Carbohydrates: 0g
- Sodium: 200mg
Substitutions for ingredients:
- Pasteurized cow's milk can be used instead of raw milk.
- Mesophilic culture can be used instead of thermophilic culture.
Variations:
- Bitto cheese can be flavored with herbs, spices, or fruits.
Tips and tricks:
- Use a cheese press to ensure a firm texture.
- Wax the cheese to prevent mold growth.
- Age the cheese in a cool, humid environment.
Storage instructions:
- Store the cheese in a cool, dry place.
Reheating instructions:
- Bitto cheese is best served at room temperature.
Presentation ideas:
- Serve Bitto cheese on a cheese board with crackers and fruits.
Garnishes:
- Fresh herbs or nuts can be used as a garnish.
Pairings:
- Bitto cheese pairs well with red wine, honey, and figs.
Suggested side dishes:
- Serve Bitto cheese with a salad or bread.
Troubleshooting advice:
- If the cheese is too soft, increase the pressure during pressing.
Food safety advice:
- Use caution when handling raw milk.
Food history:
- Bitto cheese is a traditional cheese from the Lombardy region of Italy.
Flavor profiles:
- Bitto cheese has a nutty and sweet flavor.
Serving suggestions:
- Bitto cheese can be served as an appetizer or dessert.
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Region: Italian