Mon petit chèvre Finalmente ieri abbiamo gustato il mio formaggino di capra, piccolo esperimento di cui accennato in precedenza. Fatto purtroppo con latte comprato al supermercato, ma quel che mi importava al di là della qualità totale era il risultato: pasta cremosa, leggera crosticina gialla e coperta di genuina muffina bianca, innestata in fase di cagliatura. La piccola creatura formaggiosa, inizialmente and like a creamy mascarpone, he gained some time in the fridge, then I went into the cellar for aging, which has borne fruit within a couple of weeks (maybe three). For the curious, the curd was acid type, using only a drop of liquid rennet and by inserting immediately pennicillum white. After 24 hours the milk was curdled and was followed by the rest of the process (draining and drying station at 5-6 ° C for a few days, no salting). To fully enjoy
we used it as a filling of "dietary omelette," or made with only egg whites (with a pinch of nutmeg and salt). The effect was mouth-watering. Last spicchietto I was executed along a pere e miele (entrambi a Km0). Esperimento da riprovare, magari con latte di qualità.
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