Ingredients with Measurements:
- 1 liter of whole milk
- 1/4 teaspoon of rennet
- 1/4 teaspoon of salt
Special equipment needed:
- Thermometer
- Cheese cloth
- Cheese mold
Step-by-step instructions:
1. Heat the milk in a pot over medium heat until it reaches 95°F.
2. Add the rennet to the milk and stir gently for 30 seconds.
3. Cover the pot and let it sit for 30 minutes.
4. Check if the milk has coagulated by inserting a knife into the curd. If the curd separates from the whey, it's ready.
5. Cut the curd into small pieces with a knife.
6. Heat the curd to 105°F while stirring gently.
7. Remove from heat and let it sit for 5 minutes.
8. Line a cheese mold with cheese cloth and pour the curd into it.
9. Fold the cheese cloth over the curd and press it down with a weight.
10. Let it sit for 24 hours at room temperature.
11. Remove the cheese from the mold and sprinkle salt on top.
12. Store in the refrigerator for up to 1 week.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Resting time: 24 hours
Temperature:
Milk heating temperature: 95°F
Curd heating temperature: 105°F
Serving size:
4-6 people
Nutritional information:
Calories: 80
Fat: 5g
Protein: 7g
Carbohydrates: 2g
Sodium: 150mg
Substitutions for ingredients:
- Rennet can be substituted with lemon juice or vinegar.
- Salt can be substituted with any other type of salt.
Variations:
- Add herbs or spices to the cheese before pressing it.
- Use goat milk instead of cow milk for a different flavor.
Tips and tricks:
- Use a good quality milk for better results.
- Make sure to stir the curd gently to avoid breaking it.
- Use a cheese mold that fits the amount of curd you have.
Storage instructions:
Store in the refrigerator for up to 1 week.
Reheating instructions:
Crescenza di Latteria di Livigno is best served cold and does not need to be reheated.
Presentation ideas:
Serve on a cheese board with crackers and fruit.
Garnishes:
Garnish with fresh herbs or edible flowers.
Pairings:
Pair with a light white wine or sparkling wine.
Suggested side dishes:
Serve with a fresh salad or bread.
Troubleshooting advice:
- If the curd does not separate from the whey, try adding more rennet.
- If the cheese is too dry, try adding more milk next time.
Food safety advice:
Make sure to use clean equipment and wash your hands before making the cheese.
Food history:
Crescenza di Latteria di Livigno is a traditional cheese from the Lombardy region of Italy.
Flavor profiles:
Crescenza di Latteria di Livigno has a mild and creamy flavor.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Italian