Author Topic: Trying to make Stracchino Cheese  (Read 6037 times)

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Offline norma427

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Trying to make Stracchino Cheese
« on: June 02, 2013, 01:31:34 PM »
synaestnesia posted at Reply 38 http://www.pizzamaking.com/forum/index.php/topic,13104.msg255993.html#msg255993  a video of how to make Stracchino cheese at home.  I said I would try to make the Stracchino Cheese for a focaccia di recco style of pizza.  I started today and really can't convert the recipe in the video, but am trying the best I can.  I used more milk and more half and half than the recipe calls for.  I followed the rest of the directions in the video. 

I must have added to much vegetable rennet to the mixture, because it wanted to curdle too fast.  What I am doing right now is draining any extra whey from the cheese. 

I saved some of the whey to replace the water in a pizza dough.

I saw there must be other pizzerias that use the Stracchino cheese on their pizzas.  This is one of the pizzerias that offer the Stracchino cheese on their pizzas.  http://www.nantuckettodayonline.com/aprilmay07/pizza.html and their menu.  http://www.pipizza.com/

So far these are the photos of the process.  I tasted what is supposed to be a Stracchino cheese in the end of the process and right now it is okay, but I didn't add the salt yet.

Norma 


Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #1 on: June 02, 2013, 01:33:15 PM »
Norma

Offline dmcavanagh

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Re: Trying to make Stracchino Cheese
« Reply #2 on: June 02, 2013, 01:38:42 PM »
Norma
You're very lucky to have access to whole raw milk, I could be wrong but I don't think it is sold in NY state.
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Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #3 on: June 02, 2013, 01:46:01 PM »
Norma
You're very lucky to have access to whole raw milk, I could be wrong but I don't think it is sold in NY state.

Dave,

I know I am lucky to access to whole raw milk.  I know there are members that don't have access to it.  I purchased the whole raw mild at the same little store that offers the Occident flour.

Norma

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #4 on: June 02, 2013, 01:50:23 PM »
Dave,

I don't know how true this is, but this tells in NY that raw milk can be purchased straight from a farm.  http://www.realrawmilkfacts.com/raw-milk-regulations/state/new-york 

Norma

Offline dmcavanagh

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Re: Trying to make Stracchino Cheese
« Reply #5 on: June 02, 2013, 02:14:50 PM »
That might be the case, I just don't think many farms will sell it because they don't want the hassles which could result should someone get sick from the milk. I'm positive that if I were to go in search of raw milk, it would be a long and probably fruitless search in my home area.
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Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #6 on: June 02, 2013, 02:31:32 PM »
That might be the case, I just don't think many farms will sell it because they don't want the hassles which could result should someone get sick from the milk. I'm positive that if I were to go in search of raw milk, it would be a long and probably fruitless search in my home area.

Dave,

You might be correct, but it wouldn't hurt to try and contact someone to see if any farmers would sell raw milk directly to you.

Norma

Offline deb415611

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Re: Trying to make Stracchino Cheese
« Reply #7 on: June 02, 2013, 02:35:41 PM »
Dave,

take a look at this list, it might have a farm near you   http://www.realmilk.com/real-milk-finder/new-york/#ny

and this one   http://www.cheesemaking.com/goodmilklist.html

Deb
Deb

Offline deb415611

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Re: Trying to make Stracchino Cheese
« Reply #8 on: June 02, 2013, 02:36:17 PM »
looking great so far Norma!
Deb


Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #9 on: June 02, 2013, 03:04:21 PM »
looking great so far Norma!

Deb,

Thanks for the links for Dave and also saying the cheese is looking great so far.  I wish I would not have added as much of the vegetable rennet though.  I said in the other thread that I wouldn't try this cheese out again, but might have to if it doesn't turn out right this time.  :-D

Norma

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #10 on: June 02, 2013, 05:49:00 PM »
These are the next series photos of the process of trying to make the Stracchino cheese at home.  It will be ready by 11:00 PM tonight to be put into the refrigerator. 

If anyone is interested in following along, I will also post the video here that synaesthesia referenced of how to make the Stracchino cheese at home.

Norma

Offline synaesthesia

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Re: Trying to make Stracchino Cheese
« Reply #11 on: June 02, 2013, 11:26:19 PM »
Looking very good! I'll have to order some rennet and get some organic milk and get to it... you are making me hungry!

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Re: Trying to make Stracchino Cheese
« Reply #12 on: June 03, 2013, 08:27:30 AM »
Looking very good! I'll have to order some rennet and get some organic milk and get to it... you are making me hungry!

synaesthesia,

Thanks!  You will see in my next post what went wrong.  Maybe my attempt will help you so you don't do the same thing that I did.  You also understand those measurements better than I do, so I am sure yours will turn out softer.

Norma

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #13 on: June 03, 2013, 08:34:22 AM »
The Stracchino cheese was firmer in texture than I was trying for.  The man in the video said to add a few drops of rennet to water and then put it into the mixture and stir, but I thought maybe I didn't add enough rennet because I was using more raw milk and more half & half than was called for.  I then added more drops of the vegetable rennet to a little bit of water and added that to the mixture.  That is when I saw the mixture curdle too fast.  The man said in the video that the Stracchino cheese will curdle when in the oven with the light on, but I was skeptical about mine since I had used a little over 3 quarts of raw milk, 3 cups of half & half and more plain yogurt than was called for.  If I make an attempt at this cheese again I will adjust the amount of vegetable rennet I try. 

This is what the cheese looked like last night at 11:00 PM and this morning.  I tasted a slice last night and it tasted okay, but I waited until it aged more this morning to do a melt taste to taste it again.  I melted the cheese in the microwave for 15 seconds.  The cheese did melt well and was creamy when microwaved.  It tastes much better this morning and I was really surprised that all the sea salt that I added and soaked the cheese in for one hour didn't really make this attempt at the cheese really salty.  When I tasted the salty brine that the cheese was sitting in it was really salty.  For my tastes the cheese has the right amount of salt in the end cheese. 

I weighed the piece of cheese last evening and it weighed 1 lb 5.2 ounces.  The receipt is in the photos to show about what I paid to make this cheese.  I do have a little less than 1 quart of the raw milk left to drink and also do have a fair amount of the plain yogurt leftover to eat.  I didn't drain the cheese more when I put it into the refrigerator, because my attempt was already firmer than I was trying for.  At least to me the cheese I made tastes like a good mozzarella.

I would like to make an attempt at the focaccia de recco tomorrow at market, but I am not sure if the dough can be cold fermented overnight and still act the same.

Norma

Offline synaesthesia

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Re: Trying to make Stracchino Cheese
« Reply #14 on: June 03, 2013, 10:47:57 PM »
Looks right to me Norma! The dough is unleavened, so it's just oil, flour and water kneaded, rested and stretched.

Your effort spurs me to get my cheesy act together.....

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #15 on: June 04, 2013, 06:26:13 AM »
Looks right to me Norma! The dough is unleavened, so it's just oil, flour and water kneaded, rested and stretched.

Your effort spurs me to get my cheesy act together.....

synaesthesia,

I did post what I think is Jeffrey Steingarten's recipe for the foccacia di recco on my other thread from a blogger, but will post it again here for anyone that is interested.
http://poetsthoughts.wordpress.com/2011/09/03/focaccia-col-farmaggio-di-recco/

The Stracchino cheese I tried was really too firm, but I will see how it melts when I try it today. 

Anxious to see your results with making this cheese if you decide to do that.   ;D  If I attempt to make this cheese again I will add less rennet and also make a smaller batch.

I think, but do not know, that the wrong way I made this cheese would be okay on a WFO pizza.

Norma

Offline synaesthesia

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Re: Trying to make Stracchino Cheese
« Reply #16 on: June 04, 2013, 06:59:31 AM »
it would work fine for WFO pizza ;D


Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #17 on: June 04, 2013, 07:13:14 AM »
it would work fine for WFO pizza ;D

synaesthesia,

I am going to give Steve (Ev) my friend some of the Stracchino cheese I tried to make today.  He does have two WFO's. 

Norma

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #18 on: June 05, 2013, 08:26:40 AM »
If anyone is interested, this is how my attempt at the focaccia di recco went yesterday with the Stracchino cheese I attempted at Reply 67 http://www.pizzamaking.com/forum/index.php/topic,13104.msg258272.html#msg258272  I did give Steve some of the Stracchino cheese to try out on a Neapolitan pizza.

Norma
 

Offline synaesthesia

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Re: Trying to make Stracchino Cheese
« Reply #19 on: June 05, 2013, 11:37:01 PM »
Finally found a supplier who can sell me consumer quantities of crescenza/stracchino.....

http://qualitycentre.com.au/detail.php?cat=42&id=1

Convenient as they can supply San Marzano tomatoes too...

But I am intrigued enough to make the cheese and see how it compares.... that's the whole point of all this malarky!

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #20 on: June 06, 2013, 12:11:34 AM »
Finally found a supplier who can sell me consumer quantities of crescenza/stracchino.....

http://qualitycentre.com.au/detail.php?cat=42&id=1

Convenient as they can supply San Marzano tomatoes too...

But I am intrigued enough to make the cheese and see how it compares.... that's the whole point of all this malarky!

synaesthesia,

I am glad to see you found a supplier for the crescenza/stracchino cheese.  ;D If I were you I should would forget about making the crescenza/stracchino cheese.  For what's it's worth, the stracchino cheese did take me a fairly long time in my attempt.  It was good to see that I could make cheese again even if it wasn't right, but I think if I found a close source, I would not go to the bother of trying to make the cheese again.  I see you are intrigued though, so good luck if you decided to try to make it.

I guess, but really don't know that the whole point of all this malarkey in making pizzas is to see if you can make a decent end pizza product.  I also guess that it is the mystery of so many different kinds of pizza is why we torture ourselves many times trying to produce a decent pizza that we really like.  :-D

I forgot to take a picture of the cheese Steve brought me to market yesterday and I do have to try it, but I don't really think it is the right cheese.  I forget what the label said. 

Norma

Offline synaesthesia

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Re: Trying to make Stracchino Cheese
« Reply #21 on: June 06, 2013, 06:05:33 AM »
I'll give it a go Norma, as import products are terribly expensive. I can get Caputo pizza flour here but it is 5 times the price of local "equivalents".
Oz groceries fluctuate seasonally like no other place (I am not originally from oz)  - Roma tomatoes range from $2 to $9 per bag depending on when you get them. We make our own gelato because the commercial stuff is way overpriced, and I'm sure they will give me some ridiculous price for the stracchino.

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #22 on: June 06, 2013, 09:38:57 AM »
I'll give it a go Norma, as import products are terribly expensive. I can get Caputo pizza flour here but it is 5 times the price of local "equivalents".
Oz groceries fluctuate seasonally like no other place (I am not originally from oz)  - Roma tomatoes range from $2 to $9 per bag depending on when you get them. We make our own gelato because the commercial stuff is way overpriced, and I'm sure they will give me some ridiculous price for the stracchino.

synaesthesia,

I understand why you want to try and make your own cheese.  I didn't know import products were so expensive where you live, but do know that import products are expensive where I live too.  I really didn't look where the source was from for you to be able to purchase that crescenza/stracchino cheese and how close that was to where you live.  I didn't know either how expensive it is too purchase Caputo pizza flour where you live either.  Making your own gelato sounds great to me.  ;D I have always wanted to try to make getlato.  Maybe sometime you can start a thread about making gelato.  I for one would be really intersted in hearing how you make gelato.

Norma


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Re: Trying to make Stracchino Cheese
« Reply #23 on: June 06, 2013, 07:54:04 PM »
Hi Norma.
I've started sourcing the stuff for the cheese making ... Found everything except the type of milk needed.... will keep looking, there are cheese making clubs here and maybe I'll ask them. My wife makes the gelato we use a standard cuisinart freezer bowl type, usually she makes fragole, I.e.  strawberry gelato. She's away now and back next week, I can pm her recipe- we no longer buy commercial ice cream!
« Last Edit: June 07, 2013, 05:34:46 AM by synaesthesia »

Offline norma427

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Re: Trying to make Stracchino Cheese
« Reply #24 on: June 06, 2013, 09:59:19 PM »
Hi Norma.
I've started sourcing the stuff for the cheese making ... Found everything except the type of milk needed.... will keep looking, there are cheese making clubs here and maybe I'll ask them. My wife makes the gelato we use a standard cuisines et freezer bowl type, usually she makes fragole, I.e.  strawberry gelato. She's away now and back next week, I can pm her recipe- we no longer buy commercial ice cream!

Synaesthesia,

I hope you find a source of milk to make your cheese.   ;D

Thanks for telling me your wife makes the gelato and what type of freezer you use.  I would appreciate if you PMed me the recipe to try.  I really love a good gelato, but none can be found in our area.  I did have some really good gelato at the shore last year.

Norma