Cachocavallo cheese made from Anglo-Nubian goat milk

Cachocavallo cheese made from Anglo-Nubian goat milk

Category: Dairy and egg dishes

Kitchen: italian

Ingredients
Goat milk	14 l
Mesophilic starter culture	1.4 tsp
Thermophilic starter culture	1.4 tsp
Calcium chloride	1.7 g
Pepsin	2.1 g

Cooking method

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• Caciocavallo (Italian Caciocavallo, Sitz. Caciucavaddu) is a type of cheese made from sheep's or cow's milk, originally produced only in Sicily, but then its production spread throughout Italy, as well as to the Balkans.
• Cachocavallo looks like a teardrop in a tough edible rind and tastes like Italian Provolone cheese, that is, it is soft and sweet.
• Early types of cheese are used as regular table cheese, especially with wine. Later varieties are used in cooking.
• Well, how are our goats worse than Sicilian sheep? A?
• 
• With this cheese, or rather, for this cheese ... in general, the process of making this cheese is very troublesome. Not difficult, but you need to tinker. Therefore, we use such a milk sterilizer for its preparation. Practically a cheese dairy.
• And I will immediately note that the whole process of turning “just milk” into “Sicilian cheese” will take place at a temperature of 38-39 degrees. Inside the dairy it is necessary to maintain this temperature ... at all stages.
• This cheese factory is arranged like this. There is a tank into which the original product is poured, which is milk. This tank is inserted into the body of the cheese dairy. Between them, the tanks, water is poured, in other words - a coolant. The control unit (the numbers on it are lit) allows you to maintain the temperature of this coolant for the time that is needed for the cooking process. Therefore, this process is facilitated. It becomes less troublesome.
• But a thermometer with an arrow is already the temperature of the milk inside the tank, in which it is transformed into this all subsequent "and so on."
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• As soon as the milk heats up to a temperature of 38-39 degrees, add starter cultures to it. Mesophilic and thermophilic. Approximately 2% of the mass of milk that is used.
• ATTENTION!!! It is important! The amount of starter cultures and other things very much depends not only on the amount of the original product (milk, i.e.), but also on its quality characteristics, such as, for example, fat content, protein, density, etc.
• Let stand for about three minutes and stir. And then add solutions of calcium chloride and pepsin. Add calcium at the rate of 1.2 ml. for 10 liters of milk. Pepsin - the same amount, but counting from 8 liters.
• Mix the milk very well. Carefully.
• 
• And leave it alone for 45 minutes. The temperature is maintained inside the unit, as mentioned 38 - 39 degrees. During this time, a cheese curd forms.
• Here's one. Naturally, it floats in the serum.
• 
• Carefully remove the curd not to damage the whey from the container.
• 
• And then we cut the clot. Into pieces ... like cubes.
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• In general, crushing this clot in all directions and in all planes ...,
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• ... we are trying to make it look like this. This is practically a grain of cheese.
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• Mix the resulting grain with the remaining whey and keep everything at the same temperature for ten minutes.
• 
• And then we remove the serum. Almost all. This is it - this is the dirtiest grain.
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• Serum should be left quite a bit.
• 
• And, having closed the cheese dairy, we keep the contents, at the same temperature, for an hour. It is recommended that you stir the contents every ten minutes so that the curd is thickened, but not clumped together.
• After an hour, drain all the whey.
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• We get such a bunch. It is not as monolithic as it might seem.At this stage, the future cheese is rather loose, as they say.
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• We put it in the form. We use a colander. You need to compact it a little.
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• And again - under the lid, to the cheese dairy. Bask. For an hour and a half.
• 
• After these ninety minutes, it has such a clot that has already condensed (in other words, stuck together into a hedgehog mass), a clot formed into the head.
• 
• This is almost 75% ready-made cheese.
• 
• We cut this head into cubes and put them in a suitable container. Suitable for what? I'll tell you now.
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• While we heat the water to 85 degrees, we highly recommend wearing a double glove. Thread and rubber on top.
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• Fill the cheese cubes with the same 85-degree hot water. Let it melt a little and begin to knead.
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• Knead like a dough, achieving a homogeneous in structure, plastic curd. It is possible that as the water cools down, you will need to add a little hot.
• 
• And then, we pull out the resulting mass. In a sausage - such a tape.
• Why pull? It is necessary to ensure that the cheese stops tearing and becomes fibrous.
• 
• And we wind up this tape. In such a ... well, let it be - a roll.
• 
• And we roll this roll into a ball. We form a head very similar to a pomegranate fruit. So that the structure of the folded tape is preserved inside. Everything to get this very fibrous structure. Compaction of course.
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• The head is smoothed, we achieve an even, flawless surface. And we send her into cold water. It is necessary to cool the head sharply.
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• When the head cools down, then ... this is how an almost finished kachokavallo turns out.
• 
• Fill the blanks with brine. They have to lie in it for six to eight hours.
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• After removing the heads from the brine, it is worth drying them. Just a paper towel.
• 
• And then we knit such a harness for cheese. What for?
• And ... "caciocavallo" in translation from Italian means "cheese on horseback" and therefore it is sometimes claimed that it was originally prepared from mare's milk, although there is no historical evidence of this. Most likely the name comes from the way it was dried and stored, which is called "top".
• And the method consists in the following: two heads of cheese are tied with one rope, which is then thrown over a crossbar high under the ceiling, hence the name "caccio-a-cavallo", that is, "cacciocavallo" (cacciocavallo) consisting of two roots : "caccio" - cheese and "cavallo" - horse.
• Interestingly, in the professional terminology of Italian tailors, the term "cavallo" (yes, "horse" again!) Denotes the place where the legs join.
• In fact, it is this part of the pants that "sits" astride the horse.
• 
• And we hang. Let it dry completely.
• Leave to hang in the air for about a day. Let him breathe the cool autumn air.
• 
• And then for a week and a half - two in the refrigerator or basement. Ripen at a temperature of eight to ten degrees.
• The crust will harden. The color will become creamy rich.
• 
• After these days, you need to rub the cheese with butter. Olive, of course. The cheese we make is Italian.
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• Let the butter soak a little and send the cheese back to a cool place.
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• In principle, the cheese is considered ready in the "young Cachocavallo" stage in a week. But this is the result of two weeks of growing up.
• Formed such a hard crust and tender, soft contents. Very tasty, by the way.
• 
• And, of course, the caciocavallo took his place on another cheese platter prepared for friends.
• Angela at the meal !!!
• 

Cooloooo !!!! Is it like suluguni?

[Ivanych]

Ivanych, Very beautiful "droplets" !!!

Mesophilic and thermophilic. Approximately 2% of the mass of milk that is used.

IvanychFor 14 liters of milk, this turns out: 280 grams of thermophilic, and 280 grams of mesophilic starter culture. Right? Or is there something wrong?

[Tanyulya]

Tanyulya, no. This is not suluguni at all.

A.lenka, I'll fix it now ... sorry ...

[A.lenka]

A.lenka, I think that the original source said about the production sourdough, you can really put so much of it. True, only 2% - both mesophilic and thermophilic cultures in total. 4% will be overkill.

No, this is from a different recipe, before the text was edited ... accidentally. Excuse me - not on purpose. And, thanks for your attentiveness.

[Ivanych]

IvanychThank you very much for the milk!
Today we tried it, and if I didn’t know that it is a goat, I would never have guessed it. Very tasty, delicate, odorless milk!
What good fellows you are!
Many thanks to your beloved Galochka (not talking about the goats) for such work and love for the business you are doing.
And your household is above all praise, your husband just
There would be more such Ivanyches in Russia !!!!

Thank you! Get well and come together. We are always glad to share our positive!

[Ivanych]

Ivanych, excellent master class! The goats are delighted. I can't even imagine how your cheese tastes.

[Ivanych]

Ivanych, wonderful master class! The goats are just a miracle.
And the cooking process is like mozzarella, yes.

I wonder if this Caciocavallo tastes very different from the original Caciocavallo, which costs a kilo like a used car?

not much. It's all about milk. And the price ... that good is not cheap.