LEMON CACIOTTA CHEESE
Makes 6 – 8 small servings of lemon caciotta
Hand on preparation time: 20 minutes
Total preparation time: 40 minutes
1 half gallon of fresh cow’s milk
2 teaspoons of rennet
1 lemon, zested
In a medium saucepan, heat the milk over medium heat to 98 degrees (body temperature). Add 2 teaspoons of rennet, and let the milk sit for 20 minutes. Then, with your hands, gently pull back the hardened milk mixture and break it up so that it forms small curds.
Using a ladle and small strainer, carefully remove the liquid (or whey) off of the cheese.
Add the zest of one lemon to the cheese. Be sure to avoid adding any of the bitter pith.
Pack the cheese into small individual molds, and let it sit for at least 5 minutes before eating to allow the cheese to set up. If you’re not going to eat the caciotta right away, refrigerate.
TIP: Caciotta cheese molds can easily be found on line. They have small holes in them, so after you pack the cheese, it can continue to drain before unmolding and serving.