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Asiago Cheese Recipe

Written by Tamsyn on February 24th, 2011.      8 comments

Mad Millie has finally got a blog!

And we’re so excited to welcome all our readers to our delicious world of at-home cheese making.

Lately in the Mad Millie office we’ve been talking about our latest creation – ASIAGO CHEESE! Tastes like Parmesan but matures in only 40 days opposed to the 2 years of Parmesan. What more can you ask for?

A great short cut for impatient Parmesan lovers who want the delicious taste of their favourite flavoursome cheese right now without the long wait. Now how to produce it!

Asiago Cheese Recipe with Mad Millie Hard Cheese Kit:

 

Ingredients:

  • 6 Litres of non homogenised milk
  • 1.5mls Rennet diluted in 6mls of water
  • Thermophillic starter culture
  • Cheese salt

Equipment:

  • Thermometer
  • Cheese Vat
  • Incubator
  • Long blade knife
  • Pipette
  • Measuring Beaker
  • Draining spoon
  • Thermometer

Method:

  • Sterilize all your equipment in a large bucket, sink or container in sterilization solution.
  • Heat the milk to 33 deg C.
  • Stir in ¼ Sachet Thermophillic Starter Culture
  • Leave to ripen for 45 minutes.
  • Measure out Rennet using the pipette and measuring beaker, and dilute in 3 mls of water. Add Rennet. Leave to set for 1 hour.
  • Using a whisk cut the curd to break curd into small pieces.
  • Raise the temperature of the curds to 38 deg C by adding warm water to the Incubator.
  • Leave the curds to heat a 38 deg C for a further 40 minutes.
  • Carefully spoon the curds into a cheese mould. Leave to drain over night.
  • The next day, sprinkle salt onto top of cheese and turn the cheese over in the mould using a piece of Butter Muslin cloth. Turn the cheese often in the first few days, as moisture will gather at the bottom.
  • Store and age the cheese in a warm dry area in the mould. Every two days, flip the cheese.
  • When the cheese is hard enough to support itself, remove from the mould and place onto a sterilised plate.
  • Continue flipping the cheese, every few days for the next 2 months.


Then grate onto your favourite pasta, salad or soup! Delicious!

Topics: Recipes
 

8 Comments

Kris says ...
Has anyone made this before? My cheese is still very moist (made on 5/1) and is still leaking whey. It's shape is sagging also. This doesn't seem right to me so want to check and also see what I can do. I have followed the instructions carefully. Thanks
Kathy says ...
making asiago today 11/11/13 last time a big load of red mould, hope this time it works got a wine fridge
Mad Millie says ...
Awesome Kathy. let us know how it goes :)
Rick says ...
any update please. thinking of having a go at this. Thanks in advance
Mad Millie says ...
Hi Rick, what updates are you after?
Lauren says ...
So you do not press the cheese at all, just let it drain in the mold?
jack says ...
i guess a rookie buying the intermediate/advanced cheesemaking set was not a good idea. instructions are a bit vague. i'm thinking i may be missing a few steps that are obvious to a more experienced cheesemaker. the instructions here are a bit better than in the manual but would like more specifics about how to use the mould.
Karin says ...
So do you press or just drain?
 
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