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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Soft
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Squaquerone Cheese Making Recipe
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Topic: Squaquerone Cheese Making Recipe (Read 5293 times)
TraditionalGoats
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Squaquerone Cheese Making Recipe
«
on:
May 28, 2013, 04:06:28 PM »
Someone posted about this cheese on Facebook and it sounds like something fairly simple and easy to make. I can not find a specific recipe for it tho. I found one that pretty much stated heat the milk, add the rennet, let sit, drain. lol The other had a culture added before the rennet to acidify the milk.
Here is what I found:
http://www.stradavinisaporifc.it/inglese/squacquerone.asp
And this one:
http://www.cooksinfo.com/squacquerone-cheese
Suggestions on how to make it? Or if a starter culture is needed/should be used?
I have access to goat and cow milk in abundance. I know the recipe calls for cow but do you think goat would be a good alternative?
Tracy
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linuxboy
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Re: Squaquerone Cheese Making Recipe
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Reply #1 on:
May 28, 2013, 04:14:35 PM »
This is a higher moisture variant of stracchino. make roughly the same way
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Soft
»
Squaquerone Cheese Making Recipe