Fior di latte

AT A GLANCE

  • Serves 8 people

  • 4 litres (16 cups) milk
  • 6 gm citric acid
  • 0.5 ml vegetarian rennet
  • 2 tbsp fine sea salt
01   Warm milk to 37C in a large saucepan over medium heat. Meanwhile, combine citric acid and 30ml water in a bowl. Stir into milk.
02   Combine rennet and 30ml water in a bowl, add to milk and stir to combine.
03   Remove from heat, set aside until curd forms (20-30 minutes). Cut into 3cm pieces.
04   Pour about 400ml boiling water over curd to increase temperature to 39C. Set aside until curds are slightly firmer (20-30 minutes).
05   Strain through a sieve lined with muslin and set aside to drain (2-3 hours).
06   Gently press down on curd to remove excess liquid, then transfer to a large bowl.
07   Cut into 3cm pieces, then scatter with salt.
08   Pour over enough boiling water to just cover, then, using two wooden spoons, begin to stretch curd.
09   Place a bowl of iced water next to you. Cover your hands with two pairs of gloves, dip hands in iced water, then stretch curd until it becomes smooth and pliable (2-5 minutes).
10   Pinch pieces of cheese into balls of desired size and place in a bowl of cool water. Fior di latte is best eaten on the day it’s made.

Note This recipe makes 8 small or 4 large fior di latte.

Topics:

ITALIAN, HOW-TO, SPRING, CHEESE, MASTERCLASS, APPETISER, MILK

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

AIMEE JONES AND ALICE STOREY

FEATURED IN

Sep 2011

Sep 2011

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