In a large pot, gently heat the milk over medium heat until it reaches around 37°C (98°F). Stir occasionally to prevent it from sticking to the bottom.

Heat the Milk

Once the milk is heated, remove it from the heat and add the rennet. Stir gently for about 30 seconds, then let it sit undisturbed for 30 minutes to allow curds to form.

Add Rennet

After 30 minutes, the milk should have thickened. Use a long knife to cut the curds into small cubes (about 1-2 cm). Let them rest for 5 minutes.

Cut the Curds

Return the pot to low heat and slowly raise the temperature to about 42°C (108°F), stirring gently. Maintain this temperature for about 30 minutes, stirring occasionally.

Cook the Curds

Once the curds have firmed up, pour them into a cheesecloth-lined colander to drain the whey. Gather the corners of the cheesecloth and tie them together to form a pouch.

Drain the Curds

Hang the cheese pouch in a cool place or in the refrigerator for 12-24 hours to allow excess whey to drain out.

Hang to Drain

Once the cheese has drained, remove it from the cheesecloth and place it in a mixing bowl. Sprinkle the salt over the cheese and mix well to ensure even distribution.

Salt the Cheese

Shape the cheese into a round or block form according to your preference. Wrap it in parchment paper or wax paper for storage.

Shape the Cheese

If desired, mix in herbs or chili flakes at this stage before shaping the cheese.

pecorino bio della casa

Recipe information

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