Stracchino

[JamesSWilcox]

Good evening,

I wonder off anyone had views in addition to those already on here regarding Stracchino?

My efforts so far have been pretty awful.  Dry and not creamy as you find in Italy.  As you can see in the attached, it has a texture between cream cheese and yogurt.  To taste, to os very creamy and also pretty salty.

Thanks in advance.

[tecla]

Based on my reading of NECM's recipe that almost jellowy texture you have there may not be far off.

Can you post your steps that you followed here? Maybe we can spot something that could help you dial it in. You might try following Jim's recipe at NECM if it's different than what you did to see if you get closer to the texture you'd like.

[tecla]

One quick suggestion: if your are using raw or cream-top milk you could try skimming it some to lower the fat, or use a lower percent fat milk. You could even use skim milk with calcium chloride and add a little heavy cream back to get a lower amount of fat. That should, in theory, help with the creaminess.