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Homemade first salt

Homemade first salt

Homemade first salt: the recipe to prepare the first salt at home. The instructions, step by step, to obtain a raw cheese with a very delicate flavor.

In northern Italy, with the term First salt, reference is made to afresh cheeseraw paste and with a peculiar milk scent. This homemade cheese is ready to eat, does not need to mature and has no rind. Its appearance sees a homogeneous, soft and white paste.

Homemade Primo Sale, the ingredients

The preparation is simple and the ingredients to use are only three:

  • 10 liters of milk
  • 3 ml of rennet
  • fine salt to taste

With 10 liters of milk you will be able to produce 1 kg offresh homemade cheese. You can use cow's milk, sheep's or goat's milk. You can add herbs to these ingredients to obtain afirst salt with aromatic herbs.

Home-made first salt, all you need

To bring thefirst salt recipeyou will need some kitchen tools such as:

  • Perforated ladle
  • Pot with a capacity of at least 10 liters
  • Kitchen thermometer
  • Long blade kitchen knife
  • Strainer, or molds forfresh homemade cheeses
  • Manual kitchen whisk

Homemade Primo Sale, the procedure

The cooking thermometer will serve you in the first step. Don't be scared by this tool, the cheapest models can be bought with 5 euros.

1). Dilute the rennet in half a glass of water.

2). Place the pot, with 10 liters of milk, on the fire and measure the temperature until it reaches 37 ° C. Turn off the flame.

3). Add the previously diluted rennet and mix with a slotted spoon. Stir to distribute the rennet in the milk. Let it rest for about half an hour.

4). Grab a long kitchen knife, long because you need to be able to cut deeply. Make rough cross cuts "dissecting "the milk is coagulating and reaching the bottom with the blade. Wait 5 minutes.

5). With the help of a kitchen whisk (use a hand whisk, do not be tempted by the electric whisk, even at low speed), gently mix the clot going from top to bottom.

Step 5 will have to go on for at least ten minutes, going forward you will notice that, slowly, cubes of curd will be formed with a size of about 4 - 5 cm. As you go along with the whip, you will notice that thehomemade first salt cheesebegins to come to life.

6). Remove the curd from the pot and place it in a colander. If you would like ahomemade cream cheese, leavedraintherecurd just for a few minutes. The longer the curd remains in the colander, the more consistency and density the curd will takefirst salt.

In the colander, thehomemade first saltit loses all the serum and takes on a compact form. In this phase you will have to turn the curd twice and salt it to taste.

As an alternative to the colander, you can divide thefirst saltin different tiles. On the market there is no shortage of forms forfresh cheeseshomemade, these forms are already perforated and therefore allow the whey to escape.

How to preserve homemade first salt

Once therecipe, you can keep thehomemade first saltin the refrigerator, just like you would any fresh cheese. Store it in the highest part of the refrigerator where the temperature is lowest. Wrap it in a piece of food paper and consume it within a week.

Where to buy rennet

In the ingredients you have seen therennetand you were scared… Don't worry, this ingredient is easy to find, just ask at the pharmacy. Alternatively, you can take advantage of online shopping by buying rennet on your trusted ecommerce.

You might also be interested in

  • Rennet, prices and proposals
  • Types of salt and properties
  • Mace: properties and benefits


Video: Where Does Salt Come From?  How to Make It (July 2021).