How to make soft and creamy robiola at home with a few ingredients: discover the step-by-step guide to obtain the perfect texture.
Discover the secret to preparing a velvety and very fresh homemade robiola, ideal for spreading or to enrich your favorite dishes.
A simple and genuine recipe that transforms a few liters of milk into a creamy cheese with a delicate flavor.
I wanted to try this new recipe because I’ve been on a diet for a while, and needing to eat light I wanted to find a creamy option that would satisfy me.
So I experimented with various recipes until I found the right combination that suited my tastes and, above all, was low-fat and at the same time tasty.
From there the idea came to make a light, tasty Robiola in various flavors.
Recipes thought for you:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Day 2 Hours
- Preparation time: 10 Hours
- Cooking time: 3 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S DO THE SHOPPING
- 4 1/4 cups whole milk (fresh is better)
- 2 tbsp plain yogurt (or a few drops of rennet)
- to taste Salt (level)
How to make soft and creamy robiola
Tools
- Colander gauze-lined
- Pot deep
- Spatula
- 2 Bowls
Preparation
Let’s go to the kitchen
Heat the milk in a pot and bring it to about 95/104°F
It must not boil.
Inoculate: add the yogurt or the rennet to the pot and stir well
Cover it with a cloth and let it rest at room temperature for 12/24 hours until a firm curd forms
After the time has passed, drain: transfer the mixture into a cheese mould
or into a colander lined with sterile cheesecloth. Place it in the refrigerator and let the whey drain for about 8/12 hours.
After all the whey has drained…
Add salt on the surface and store it in an airtight container
Consume it within 3-4 days. If you want a creamier consistency, reduce the draining time. Here is how to make soft and creamy robiola
storage
How to make soft and creamy robiola: Homemade robiola keeps in the refrigerator for 3-4 days, sealed in an airtight container. I recommend keeping it in the coldest part of the fridge and consuming it fresh to best enjoy its creaminess.
frequently asked questions
Homemade robiola is preserved
Can I add arugula?
Yes, of course: before resting in the fridge you can add arugula or walnuts.
How to make soft and creamy robiola
