to Make Pecorino Cheese like the Italians - Authentic Recipe
Ever wondered how to make Pecorino
cheese? Well wonder no more. I will tell you exactly how to make this
wonderful cheese after watching an Italian woman make it at an
When I travel Italy, I love looking at people still carrying out
ancient and traditional crafts that take place in many towns and
villages still to this day.
One of the many ancient crafts that is
still practiced is of course cheese making. Italians are famous for
their cheeses, Mozzarella di Buffala, Parmesan, Pavolone and of course
Percorino to name but a few.
How to Make Pecorino Cheese
How to make Pecorino cheese successfully depends on the time of year
you make it. It should only be made in the spring and late autumn
because this is when the weather is at the right temperature.
Well, without much ado lets see how to make Pecorino cheese. Take
12-15 l of sheep's milk and bring to about 37 degrees over a slow
heat. Add 1/2 teaspoon of rennet and let it stand for 40 minutes or so.
Scoop off the top of the clabber with a laddle to make raviggiolo di
pecora, another type of white Italian cheese that is made into a cone
shape and is soft and creamy.
Let it stand for a further 10 minutes and break up the curds and whey
using a large wooden laddle with spikes for this purpose.
Now take your hand and pull the
curds towards you in the pot, pressing
them together to drain off the whey.
Scoop out the curds and place into
a cheese mould until over full with drainage holes to allow the whey to
Now press the curds into the mould with the heel of the hand
allowing as much excess whey to drain off.
Continue to do this until whey has lessened considerably. Then,
flipping the mould over onto the other side, and press again with the
heel of your hand trying to squeeze out as much whey as possible. Carry
on pressing until the cheese is firm.
Now place the Pecorino cheese on a wicker mat and leave for 5 hours.
Salt one side. After
another 5 hours flip and salt the other side. Turn every 5 hours for
2-3 days until it stops sticking.
Pecorino cheese takes 40 days to cure, although if you like it young
like I do when it isn't so strong, you can eat it after 20 days.
Wash your cheese every 2-3 days to prevent the formation of mold.
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