Description
Culture for Caciotta – starter culture for 10 litres of milk
Starter culture for making Caciotta at home. The culture is dosed for 10 litres of milk. Caciotta is a traditional Italian cheese with a soft, semi-firm texture and mild flavour. It is made in several regions of Italy and can be made from cow's, goat's or sheep's milk, or a blend. Flavour and texture vary with the milk and the method.
About the cheese
Caciotta has a smooth, edible rind that can be white or yellowish, depending on the ripening time. Inside, the cheese is creamy, with a mild and slightly sweet flavour. Ripening time varies from a few days to several weeks. Fresh caciotta is softer and milder, while ripened caciotta is firmer with a more complex flavour.
The cheese can be eaten on its own, on bread or on a cheese board. It goes well with fruit, honey or jam, and can be melted in hot dishes such as gratins and pasta.
Technical data
- Contents: starter culture for Caciotta
- Enough for: 10 litres of milk
- Supplier: Enolandia
Frequently asked questions about the Caciotta culture
How much milk is the culture for?
The culture is dosed for 10 litres of milk.
Which milk can I use?
Cow's, goat's or sheep's milk, or a blend. The milk affects the flavour and texture.
How long should the cheese ripen?
From a few days to several weeks. A short ripening gives a soft, mild cheese, a longer one a firmer cheese with more flavour.
How do I make the cheese?
The recipe booklet shows the method. You will find rennet under Related.
Related
Betaling
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