FREE SHIPPING ON ORDERS $70+ | CONTIGUOUS U.S.

Search

SEARCH

RECIPE: CRESCENZA

Recipe: Crescenza

star

Rated 5.0 stars by 2 users

Crescenza is an Italian cheese, one of the softest of the firm cheeses. It has a creamy texture and no rind, with a mild and delicate flavor. It can be eaten alone, or used as the filling for various dishes.



5 minutes

1 hour

1 Block



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Mesophilic Direct-Set Starter Culture

Cheese Mesophilic Direct-Set Starter Culture

Mesophilic Direct-Set Starter Culture

$14.99

From cheddar, Colby, and Monterey Jack to Feta, Chevre, and more, you'll enjoy the flavor and variety of homemade cheeses made using this starter culture.


Mesophilic Direct-Set Starter Culture MA4001

Cheese Mesophilic Direct-Set Starter Culture MA4001

Mesophilic Direct-Set Starter Culture MA4001

$13.99

Used to make a variety of semi-soft and hard cheeses with all types of milk, as well as sour cream.


Liquid Animal Rennet

Cheese Liquid Animal Rennet

Liquid Animal Rennet

$9.49

High quality single strength animal rennet. This non-GMO animal rennet is preferred for aged cheese as it creates a more desirable flavor and aroma during the aging process. Each bottle contains enough rennet to set (12) 2-gallon batches of cheese.


Liquid Vegetable Rennet

Cheese Liquid Vegetable Rennet

Liquid Vegetable Rennet

$5.99

Double-strength liquid vegetable rennet. Each bottle contains enough rennet to set (24) 2-gallon batches of cheese.


Organic Vegetable Rennet

Cheese Organic Liquid Vegetable Rennet

Organic Vegetable Rennet

$5.99

Double-strength organic liquid vegetable rennet is a high quality form of liquid rennet which is both non-GMO and gluten free. This rennet is a microbial vegetable rennet that can be used in a range of cheeses from Cheddar to Feta. Each bottle contains enough rennet to set (24) 2-gallon batches of cheese.


Cheese Salt

Cheese Cheese Salt

Cheese Salt

$5.99

An easy-to-dissolve, iodine-free salt perfect for cheesemaking.


Pocket Test Thermometer


Butter Muslin

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Butter Muslin

Butter Muslin

$5.99

Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.


Basic Mold

Cheese Basic Mold

Basic Mold

$5.50

Basic mold ideal for shaping soft and hard homemade cheese (also known as a brousse mold).

Actual product may differ from the above image.


Feta Cheese Mold

Cheese Feta Cheese Mold

Feta Cheese Mold

$5.99

You'll get a fabulous authentic look with this traditional square mold for making feta.

Actual product may differ from the above image.


Petit Cheese Mold

Cheese Petit Cheese Mold

Petit Cheese Mold

$2.99

Versatile multi-use cheese mold for small batches.

Actual product may differ from the above image.


Ricotta Cheese Basket

Cheese Small Ricotta Basket

Ricotta Cheese Basket

$3.99

Specially designed to help the cheese breathe well so that it is light, sweet and moist.

Actual product may differ from the above image.


Chevre Mold






 

INGREDIENTS:

INSTRUCTIONS:

  1. Heat milk slowly over low heat to 90°F.
  2. Turn off heat; stir in the starter. Cover and maintain the temperature at 90°F for 30 minutes, undisturbed.
  3. Stir in diluted rennet, using gentle up-and-down motions, for one minute Cover and let set at room temperature 45 minutes, or until there is a clean break.
  4. Cut the curds into 1-inch pieces; cover and let the curds and whey sit undisturbed for about 10 minutes. Stir the curds with a rubber spatula for 5 minutes, pulling the curds from the bottom to the top. Allow the curds to settle again, then ladle off the whey until you can see just the tops of the curds, sitting at the bottom of the pot.
  5. Use a cheese mold set on a draining rack and lined with clean, damp butter muslin Ladle the curds carefully into the mold. Turn the tails of the butter muslin over the top of the curds and let the curds sit in the mold and drain for 3 hours. While you are waiting for the cheese to drain, make a light brine (13-ounces of salt to 1 gallon of water) and chill it.
  6. Turn the cheese out of the mold and peel away the cloth. Pour the light brine into a plastic container with a lid and put the cheese into it. Let the cheese sit in the brine for 2 hours, flipping it periodically.
  7. Remove the cheese from the brine and pat it dry with a paper towel. Place it on an airing mat for about 1 hour, someplace cool and away from drafts. Wrap it in plastic wrap and store in the refrigerator. Crescenza is best eaten within 1 week, though it may keep longer if you vacuum-seal it.