Ever since we returned from Italy, all I’ve been able to think about is the food that we had there.
I was actually surprised by how easy this was to make at home because I had tried before, and failed, because I hadn’t had the proper tools. You do need a heavy bottomed pan to get even heat and you need some sort of thermometer you can actually stick into the curds, if you just use a temp gun then you won’t know what’s happening under the surface. Also, slotted spoons and sharp knives are handy.
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Heat your milk and citric acid solution to 90 F. Pour in your rennet solution, stir for about half a minute and set aside (off the heat) for 5 minutes. Once the 5 minutes are up, cut the curds, place you curds back on the heat and bring it up to 105 F stirring as little as possible to avoid breaking up the curds.
Microwave the curds for about a minute and squeeze out as much whey as possible. You’re looking for an internal temp of about 135 F. Continue heating, stretching, folding and twisting until you get the striation pattern that you’re looking for. Now would be a good time to add in your cheese salt if you’re using any.