Recipes › Cheese › Homemade Caciotta Cheese Recipe

Homemade Caciotta Cheese Recipe

Recipe by Pedro M. A. Neves

Caciotta is a semi-soft Italian cheese with a mild, buttery flavor that you can make in your own kitchen with fresh milk and simple ingredients. This traditional recipe produces a creamy cheese with a thin natural rind, perfect for slicing and enjoying on its own or paired with bread and cured meats. Making caciotta at home requires patience and precision, but the result is an authentic taste of Italy.

Ingredients

• 1 gallon (3.8 liters) whole milk, not ultra-pasteurized
• 1/4 teaspoon liquid lipase dissolved in 1/4 cup (60 ml) cool non-chlorinated water, 20 minutes before use
• 1/4 teaspoon liquid rennet diluted in 1/4 cup (60 ml) cool non-chlorinated water
• 1.5 teaspoons (9 grams) fine sea salt
• 1/4 cup (60 ml) cool salt water for the final brine

Instructions

1. Heat the milk slowly to 90°F (32°C) while stirring gently with an up-and-down motion for 5 minutes, monitoring temperature with a reliable thermometer.

2. Add the diluted lipase solution to the warmed milk and stir thoroughly for 1 minute using an up-and-down motion, then let rest for 5 minutes.

3. Pour in the diluted rennet slowly while stirring with the same up-and-down motion for 1 minute, then stop stirring and allow the milk to rest undisturbed for 5 minutes.

4. Check for a clean break by inserting a long knife at a 45-degree angle and lifting; if the curds break cleanly, begin cutting the curds into 3/8-inch (1 cm) cubes using vertical and horizontal cuts, working slowly and carefully.

5. Heat the curds slowly to 105°F (40°C) over 30 minutes while stirring gently and constantly, raising the temperature by about 2°F per minute.

6. Once at temperature, maintain 105°F (40°C) for 30 minutes while continuing to stir gently, allowing the curds to firm up and shrink slightly.

7. Line a colander with fine cheesecloth and slowly pour the curds and whey through, reserving the whey in a separate container for future steps.

8. Gather the corners of the cheesecloth and hang to drain for 10 minutes, then place the bundle on a cutting board and carefully break apart the curds into small pieces while allowing additional whey to drain.

9. Transfer the broken curds to a mold lined with fresh cheesecloth, fold the cloth over the top, and press with a 2-pound (900 gram) weight for 4 hours at room temperature, turning the cheese after 2 hours.

10. Remove the cheese from the mold, unwrap it, and place it on a clean cloth-lined surface at room temperature for 6 hours, turning every 2 hours to develop an even surface and allow air circulation to begin forming a rind.

Substitutions

• Replace liquid lipase and rennet with 1/4 teaspoon powdered lipase and 1/4 teaspoon powdered rennet mixed into separate cool water
• Use pasteurized milk labeled suitable for cheesemaking if ultra-pasteurized is unavailable, though results may be less creamy
• Substitute sea salt with non-iodized kosher salt in the same measured amount for brining
• Replace part of the whole milk with up to 25% heavy cream for a richer, fattier cheese

Tips

• Use only non-chlorinated water and avoid distilled water; filtered or spring water works best for dissolving lipase and rennet, as chlorine inhibits enzyme activity.
• Keep a consistent temperature throughout the process; fluctuations of more than 2°F will affect curd formation and final texture—use a reliable digital thermometer.
• After pressing, store the finished cheese on a wooden board in a cool location (50-55°F / 10-13°C) with high humidity; it will develop a thin rind and improve in flavor over 2-3 weeks.
• The cheese is ready to eat fresh after 3-4 days but develops deeper flavor after 1-2 weeks of careful aging and occasional turning.

Caciotta originates from the Lazio and Campania regions of southern Italy and has been produced for centuries by shepherds and small dairies. The name derives from the Italian word 'cacio' meaning cheese, and the traditional production reflects the pastoral heritage of the Italian countryside, where it remains a staple of local cuisine and markets.

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