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:
- 6 Litres of non homogenised milk
- 1.5mls Rennet diluted in 6mls of water
- Thermophillic starter culture
- Cheese salt
- Cheese Vat
- Long blade knife
- Measuring Beaker
- Draining spoon
- 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.