How To Make Crescenza: A Fresh Italian Cheese
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- čas přidán 9. 07. 2024
- This mild fresh Italian cheese requires no fancy aging and is ready to eat within a week. If you want to be like the Italians, slice and serve it with crackers, prosciutto, fresh fruit, etc. OR, if you want to be unconventional like me, whirl it in a food processor to make a cultured cream cheese.
RECIPE and INGREDIENTS
Home Cheese Making Book: amzn.to/3E0YoAd (Amazon)
Homemade Yogurt: bit.ly/3WxkYYv
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
Ricotta Basket Molds: amzn.to/3VTk6NR (Amazon)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Crescenza
00:38 Making the Cheese: Day 0
02:03 Cutting the Curd and Stirring
03:04 Filling the Molds
03:56 Flipping the Cheeses
05:47 Removing Cheeses from the Molds
06:11 Flipping the Cheeses
07:07 First Tasting: Day 3
08:27 Two Questions
09:11 Melt Tests
11:25 Second Tasting: Day 6
12:28 Third Tasting: Day 8
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission. - Jak na to + styl
The cheese is also called Stracchino and is used in Italian Piadina.
I had to look up Piadina, and yes --- I can see how that would be a winning combination.
One of the great things about fresh cheeses is the shorter experiment cycle.
That is fantastic with Basil Pesto
Just read your channel description…..love “documenting my experiments, successes and failures” - so honest!
Thoroughly enjoyed this video! Thank you for sharing your experiments!
I enjoy watching you and I have never made any cheese. Thanks for your videos.
Its used in focaccia di recco
I so I joy your videos, your so so appreciated for sharing your gift of cheese making. Love love your videos and thanks again.
Thank YOU!!!
Another cheese i would like to see is Brick cheese it's what they use for authentic Detroit pizza 🍕
Noted!
Hmmmm... I wonder if this would work with our goats milk?? Really enjoyed this video, thank you!
Look up "Piadina", that's how Italians eat it.
Maybe the 'Tired' come from the wife being too tired to make a longer time cheese. And she just whipped this up one day for her hungry family and when the husband asked, she said she had been to 'Tired ' 😂😂
😂
Where did you get that mesh? Would that work for a diy cheese ripening box?
I should watch before asking questions lol!
I see it works for cheese ripening but where do you get the mesh?
@@johnhowaniec5979 Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Hi Jennifer. I was making a brie, which I might say have made two in the past and the curds would not sit finally after three hours I thought I had a clean break. I let the curd rest no way was released. Now it just looks like soup. What do I do?
Hm, not sure. I'd say start gently stirring to see what happens. What did you end up doing?
Hi Jennifer, well I tried 2 cups of it in the microwave to try to heat it up and see if I could make mozzarella. That was a failure. It turned out to be just boiled milk so I threw it in a pot and set it aside.
Then I decided I would try to save as much as I could in cheesecloth and a strainer and I got a fair amount and I left it there to drain Water was collected in the bowl. I dumped that bowl in the water and made ricotta this time. It turned out like cottage cheese!
Then in the morning, I took it out of the strainer and kept the cheese cloth around it and put it in around mold and gave it a slight press because it was just a thick and sticky With a fair amount of moisture. My thought is I’m gonna keep it on the counter in that shape and let it continue to drain for the day and then I’m going to flip it out and act like it was. I’m not telling my cheesecake anything I’m just letting the cheesecake and the cheese talk to each other. oh my gosh this blew my mind. I walked through all the steps and I brought the milk home and I said it on my counter and it was there for about five hours and then I put it in the fridge because I opted to do the next day. I don’t know if this has anything to do with anything, and the dates my calcium chloride and my Renette. I’ll let you know in a few months whether or not it developed that yummy furry exterior.
Thank you everyone for your suggestions. I might say my husband looked everything out. He thought it tasted delicious and at one point, I thought oh what the heck I’m just going to go ahead and flavor it and roll it and put it in the freezer and call it a spreadable cheese. That still may happen who knows!
@@dnawillson Cheesemaking is such a journey --- your description of the experience is spot-on!
Make a cheese filled croissants.
Oooo yes!