Uploads from Milkslinger

Currently Playing: Spicy Italian Cheese | How To Make

Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=kySAjaY89qo Milkslinger Recipes: https://milkslinger.com/recipecollection?video=kySAjaY89qo *** This recipe is based on Toscano Pepato, a spicy Italian cheese that originated in Tuscany. I cultured this cheese with yogurt and some MA11, and I added dried ancho chiles in place of the dried jalapeños. Aside from a little hullabaloo when the cheese was pressing, everything went according to plan (I think). Now, we wait. CHAPTERS 00:00 Toscano Pepato 01:53 The Recipe 02:58 Prepping the chiles and peppercorns 05:42 Adding the Cultures, Calcium Chloride, and Rennet 07:28 Checking for a clean break and cutting the curd 08:28 Cooking the curd 10:00 What happens to a cheese if whey is locked into the curd: an example 12:20 Squeeze Test 13:03 Pouring off the whey 13:25 Milling the curds and adding the peppers 15:41 Pressing 18:03 Oh no!!! 21:05 Brining 21:49 Air Drying 22:38 Vac-packing and aging Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300002Artist: http://incompetech.com/ Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.