Squaquerone recipes

[styles0024]

Hello thanks for your time

I would love to learn how to make this cheese.

Any recipes, pointers, or tips?

Is rennet the only non milk ingredient I need?
Is it ok if the milk is regular pasteurized? Ultra pasteurized milk won’t work, if not why?

Thanks!

[mikekchar]

I know literally nothing about this cheese, but Jim Wallace's recipes are always well researched: https://cheesemaking.com/collections/recipes/products/squacquerone-cheese-making-recipe

The recipe suggest a buttermilk culture.  If you don't want to buy a culture, you can buy a live butter milk and add about 15 grams per liter of milk.  Also, definitely buy somthing like MM100 rather than buying their *very* expensive buttermilk culture if you buy from cheesemaking.com.  I think Flora Danica would work well for this too. Regular pasteurised milk will be fine.  Ultra pasteurised will not work for cheeses that use rennet (like this one).