Ingredients
Recipe for 4 people.
 Pasteurized cow’s milk – 2 liters |
 Salt – 40 g |
 Lactic ferments – 1 packet |
 Citric acid – 2 g |
 Rennet – according to the label |
 Smoke – to taste (for the smoked version) |
Utensils
 Stainless steel bowl |
 Cheese knife |
 Kitchen thermometer |
 Wooden spoon |
| Stove or cooktop |
 Silicone spatula |
 Kitchen gloves |
 Container for the whey |
Step-by-step Preparation
Preparation time: 30 minutes
Rest time: 1 hour
Cooking time: 45 minutes
Total time: 2 hours and 15 minutes
STEP 1:
Heat the milk to 25°C in a large pot, being careful not to let it boil.
STEP 2:
Add the lactic ferments to the milk and gently mix, then let it rest for about 1 hour.
STEP 3:
Raise the milk temperature to 35°C and incorporate the rennet to allow coagulation.
STEP 4:
Let the mixture rest until a gelatinous consistency is achieved, about 30 to 40 minutes.
STEP 5:
Break the curd into small pieces and gently heat to melt without burning.
STEP 6:
Once the curd is melted, knead it to achieve a smooth and elastic texture.
STEP 7:
Shape the scamorza into a flattened form and tie it with a string.
STEP 8:
Hang the scamorza in a cool and airy place for aging for 2 to 4 weeks.
Making scamorza at home is a rewarding activity that allows you to discover this Italian cheese. By understanding the manufacturing process, you can fully appreciate the steps, such as heating the milk, adding lactic ferments, and working the dough. With a few simple ingredients and a bit of patience, scamorza can take shape in your kitchen.
Recipes using smoked scamorza are numerous and will give you the opportunity to explore various preparations. Whether it’s gratins, salads, or delicious open-faced sandwiches, each dish will highlight the distinct flavors of this cheese. Feel free to experiment and incorporate it into your daily meals to savor all its nuances.
