Pecorino Bio Della Casa Recipe

Cheese Preparation

1. 1

   Heat the Milk

   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.

2. 2

   Add Rennet

   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.

3. 3

   Cut the Curds

   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.

4. 4

   Cook 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.

5. 5

   Drain 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.

6. 6

   Hang to Drain

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

7. 7

   Salt the Cheese

   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.

8. 8

   Shape 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.

9. 9

   Flavoring (Optional)

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