Spicy Italian Cheese | How To Make
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- čas přidán 24. 07. 2024
- This recipe is based on Toscano Pepato, a spicy Italian cheese that originated in Tuscany. I cultured this cheese with yogurt and some MA11, and I added dried ancho chiles in place of the dried jalapeños. Aside from a little hullabaloo when the cheese was pressing, everything went according to plan (I think). Now, we wait.
RECIPES and LINKS
Recipe Source: Home Cheesemaking, by Ricki Carroll: amzn.to/3E0YoAd (Amazon)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
MA11: bit.ly/3t0yq9Q (New England Cheesemaking)
Liquid Calcium Chloride: bit.ly/3qka9u8 (New England Cheesemaking Company)
Homemade Yogurt Recipe: bit.ly/3WxkYYv
Baked Macaroni and Cheese: bit.ly/3FGh7T3
EQUIPMENT and TOOLS
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Toscano Pepato
01:53 The Recipe
02:58 Prepping the chiles and peppercorns
05:42 Adding the Cultures, Calcium Chloride, and Rennet
07:28 Checking for a clean break and cutting the curd
08:28 Cooking the curd
10:00 What happens to a cheese if whey is locked into the curd: an example
12:20 Squeeze Test
13:03 Pouring off the whey
13:25 Milling the curds and adding the peppers
15:41 Pressing
18:03 Oh no!!!
21:05 Brining
21:49 Air Drying
22:38 Vac-packing and aging
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
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
HI JENNI ,I am ahmed from cairo ,egypt .i love your videos .
Thank you👍👍😊
Well done Jennifer! Your cheese looks amazing. I'll have to get myself some ancho chillies and try it.
You go girl!
Once again, one of your throw away comments is pure gold. My cheeses have been coming out too dry. I had (evidently wrongly) assumed it was cooking out too much whey versus not enough. Thank you.
Another amazing video, Jennifer!
That is a nice looking cheese!
Fabulous!
I like your explanations. I am a newbie. I am seeing some trapped whey in some i just cut. I did use your Raclette recipe and we had great grilled cheese sandwiches last night.
Wow --- you work fast! We haven't even tasted the Raclette I made yet!
I’m wanting to know how it tasted, it looked delish!!❤
The end screen sends you to the tasting video.
Could I use clabber or buttermilk and yogurt - instead of the two cultures you mentioned?
My understanding is that clabber can be used for both mesophilic and thermophilic cultures, so that's what I'd probably do. I haven't yet tried using clabber in conjunction with yogurt. I don't think it'd hurt, necessarily, it might just be redundant. On the other hand, using the two together might make an even better cheese!