Author Topic: More stracchino  (Read 1158 times)

Offline seemunkee

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More stracchino
« on: November 07, 2013, 08:35:19 AM »
I've been working in my make for this and still not getting the results that I would like.  It's coming out more grainy than it should be.  The flavor is getting better, bit is a little too cottage cheesish when it should have a bit of a mozzarella like flavor.  I don't have access to raw milk, I'm using milk from Whole Foods pauperized and homogenized.

Here is my make
1 gallon whole milk
1 pint  half and half
1 cup full fat yogurt with live cultures
Bring ingredients to 100F
Add 6 drops rennet to half cup distiller water and stir into milk
Floc occurred in 15 minutes
Let stand for 1 hour keeping temp between 95-100F
Cut curds 2" and let stand 30 minutes
Place in square taleggio mold lined with butter muslin
Let drain 1 hour flipping once
Brine for 30 minutes
Cover top with plastic wrap and let drain overnight in refrigerator

I've tried the make from Artisan Cheesemaking at home as well as a taleggio make, since this is basically an us aged taleggio.  I would really like to get this cheese right since I can't find it anywhere in the DC region.  I have to get my brother to bring it down from NYC when he visits and he can't even find it reliably.