Pampanella Cheese without rennet 😋. The peculiarity of this Italian cheese, which is now difficult to find in stores, is the absence of Rennet, which is replaced with fig latex, very easy to prepare even for those who have never tried to make cheese at home 😉 and want to use pasteurized milk.
INGREDIENTS
|
MILK |
1.5 liter |
|
FIG LATEX |
1 drop |
INSTRUCTIONS
Before we proceed, let’s clarify that the Puglian Pampanella cheese is typically made with goat’s or sheep’s milk, but in our or your case, being homemade cheese maker, you can also use cow’s milk, even pasteurized milk.
1) Pour 1.5 liters of milk into a pot.
2) Drop 1 or at most 2 drops of fig milk or fig latex into the milk. Where to get it? From the fig plant. When you pluck a fig from the tree, either from the fruit or the “branch,” you can see that something white similar to milk forms. That’s what we need to curdle the milk.
3) Place the pot on low heat and, stirring well, bring it to a temperature of 50°C.
4) Once the temperature is reached, turn off the heat, cover the pot, and let it cool for about 45 minutes.
5) In the meantime, you can pick some fig leaves from the tree and soak them for a while. We will use them as a base to pour our cheese.
6) After 45 minutes, drain our curd in a cloth that we will hang up. Let it drain for about 1 hour.
7) Take a plate, place the fig leaves on top, and with the help of a spoon, transfer our cheese from the cloth to the plate.
Et voilà… the pampanella cheese without rennet, your homemade cheese, is ready.
Don’t throw away the whey… you can always use it instead of water to make bread or pizza.
