Homemade cacioricotta recipe from Puglia.

A recipe that I love so much is that of homemade cacioricotta. I used fresh, whole cow's milk. By fresh I mean raw and unpasteurized but I must admit that even in my area it is starting to be difficult to find. When I can't find it, I replace it with fresh microfiltered whole milk that I find in the refrigerated counter, the type already pasteurized so to speak, but at low temperatures. Since I didn't remember all the steps perfectly, I got help from an uncle and I must say that the result was fabulous!

Ingredients

Whole milk 3 l

Liquid Rennet (For Caciotte) 2 ml

Kitchen Thermometer 1

Slotted Ladle 1

Fuscella (medium size) 1

Sale Grosso q.b.

Preparation

If you use raw whole milk, you must first pasteurize it. Once pasteurized, you can use it for your preparations or simply drink it for breakfast. If you buy it already pasteurized, use it to prepare fresh microfiltered whole milk.

Heat the pasteurized milk to a temperature of 37 degrees, add the rennet, mix well then cover it with a lid. Turn off the heat and let the milk curdle for about 1 hour, covering the pan with something to keep it warm, such as a blanket.

After about an hour, the surface of the milk should have a gelatinous appearance. Cut the curd with a knife.

Let everything rest for about 20 minutes then turn on the heat again and, stirring constantly, reach 55 degrees. Leave to rest for another 20 minutes with the heat off, at this point the whey will have separated from the cheese.

Remove the whey and collect the cacioricotta with the slotted spoon and let it drain in the strainer. After about a couple of minutes, crush the cheese with your hands to further eliminate the whey.

After half an hour, you can turn the cacioricotta over and salt it on the outside. Place it back in the basket and let it cool before consuming it.

Listen to me! Cacioricotta whey is not suitable for ricotta so do not use it for this preparation.