In the recipe for fresh Primo Sale cheese without rennet we will use only 3 simple ingredients and I’ll show you how to make it quickly at home. Great for all uses, even for filling ravioli or savory pies.
To make fresh Primo Sale cheese without rennet you’ll need a food thermometer, a perforated cheese mold for 17.6 oz (500 g), whole fresh or long-life milk, white vinegar with a high acidity from 7% to 9%, fine salt and you’ll be ready to start.
But I’d also recommend trying other cheeses without animal rennet, completely plant-based, such as super-easy almond creamy cheese or cheese made with rice milk.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Portions: For a round of about 14 oz (400 g)
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8.5 cups whole milk (fresh or long-life)
- 6 tablespoons white wine vinegar (with acidity from 7% to 9%)
- 1 teaspoon fine salt
Preparation
Prepare the three ingredients needed to make fresh Primo Sale cheese.
Pour the milk into a large saucepan, put the vinegar in a glass and measure out the salt.
Place the saucepan with the milk over low heat, let it warm until it reaches 122°F, which you’ll check with a thermometer.
Add 3 tablespoons of vinegar, stir the milk with a spoon and wait 2 minutes over the heat.
When the temperature reaches 158°F add another 3 tablespoons of vinegar, stir with the spoon and turn off the heat. Wait another 2 minutes before pouring in the remaining vinegar and the measured salt. Stir everything one last time and stop.
At this point you’ll begin to see the separation of the milk, the slightly yellowish whey and the curd in flakes of coagulated milk. Put a lid on the pot and let it rest for 15 minutes.
Meanwhile prepare the perforated mold to shape the cheese and place it in the kitchen sink so that excess liquid can drain well.
After the resting time, scoop the coagulated milk little by little with a spoon and pour it all into the mold. Without rushing, let all the whey drain.
After 1 hour the whey will have almost completely drained and you can continue draining it in the refrigerator for another 2 hours by placing a small plate under the mold.
When the cheese feels dry, sprinkle the surface with a little salt, gently remove it and turn it over in the mold, salting the other side as well.
Let it rest in the refrigerator for at least 24 hours before removing it from the mold and consuming it.
