Robiola Di Capra Recipe

Preparation

1. 1

   Heat the Milk

   In a large stainless steel pot, pour in the goat's milk and heat it gently over medium-low heat until it reaches 85°F (29°C). Stir occasionally to prevent scorching.

2. 2

   Add Cultures and Calcium Chloride

   Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 5 minutes. If using, add calcium chloride at this stage and stir gently to mix.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Stir the rennet solution into the milk gently for about 30 seconds. Then stop stirring and let the milk sit undisturbed for 30-60 minutes until it forms a gel-like curd.

4. 4

   Cut the Curd

   Using a long knife or curd cutter, cut the curd into small cubes (about 1/2 inch in size). Let the curds rest for 5-10 minutes to firm up.

5. 5

   Cook the Curd

   Gently heat the curds to about 100°F (38°C) while stirring gently. This should take about 30 minutes. Maintain this temperature and continue to stir for an additional 30 minutes.

6. 6

   Drain the Curd

   Using a slotted spoon, transfer the curds to a cheese mold lined with cheesecloth. Press gently to remove excess whey, and fold the cheesecloth over the top.

7. 7

   Press the Cheese

   If using a cheese press, apply light pressure to the curds for about 1 hour. If not using a press, you can press down gently with a weight for the same duration.

8. 8

   Remove and Salt

   After pressing, remove the cheese from the mold and sprinkle salt evenly over the surface. Let it sit for 24 hours at room temperature.

9. 9

   Aging

   Transfer the cheese to a cheese mat and place it in a cool aging environment (ideally around 50°F/10°C) for 1-2 weeks. Flip the cheese every few days to ensure even aging.