Primo Sale
3 L raw milk 0.2g dry rennet 4g salt
Preparation
- Heat the milk to 35 degrees and stir
- Dissolve the dry rennet in 10g warm water and stir into the milk
- Remove the pan from the heat and leave to stand for 30 minutes
- Cut the jelly into 1.5 cm pieces with a knife, horizontally and vertically, heat to 35 degrees.
- Leave to rest for 15 minutes, then you will see the whey
- Stir the mixture, break up large pieces
- Wait 30 minutes, stir again
- Wait 30 minutes, stir again
Filling
- Line a cheese mold with a cloth
- Pour the curd into the mold with a ladle.
- To press, place 1 cheese mold filled with pebbles on top of the cheese.
Turn
- After 20 minutes, remove the cheese from the cloth and turn it over
- Put the cloth back into the mold and turn and press again after 60 minutes
The Primo Sale is ready.
You can use the cheese like ricotta, but you can also freeze it in portions and then use it for cooking, e.g. as a filling for ravioli.