Recipes › Cheese › Homemade Scamorza Cheese Recipe

Homemade Scamorza Cheese Recipe

Recipe by Pedro M. A. Neves

Scamorza is a semi-hard Italian stretched-curd cheese with a mild, slightly tangy flavor and smooth texture. This traditional recipe guides you through the acidification, cutting, stretching, and molding process to create authentic scamorza at home. The result is a beautiful pear-shaped cheese ready for fresh consumption or smoking.

Ingredients

• 1 gallon (3.8 liters) whole milk, preferably not ultra-pasteurized
• ¼ teaspoon lipase powder, dissolved in ¼ cup cool non-chlorinated water 30 minutes ahead
• ¼ teaspoon liquid rennet, diluted in ¼ cup cool non-chlorinated water
• 1 teaspoon (5 grams) salt
• Water for heating and stretching, heated to 90°C (194°F) for stretching

Instructions

1. Pour milk into a large stainless steel pot and slowly heat to 32°C (90°F), stirring gently. Add the diluted lipase powder and stir for 1 minute, then let it rest for 5 minutes.

2. Add the diluted rennet to the milk using an up-and-down motion for 1 minute to distribute evenly. Cover and let sit for 30 minutes at 32°C (90°F) until a clean break is achieved when cut with a long knife.

3. Cut the curds into ¼-inch (6 mm) cubes using a long knife in vertical and horizontal motions, then a curved motion to create uniform pieces. Stir gently for 5 minutes, then slowly raise temperature to 40°C (104°F) over 10 minutes while stirring.

4. Continue heating to 48°C (118°F) over 15 minutes, stirring constantly. Once at temperature, hold for 5 minutes, then allow curds to settle for 5 minutes.

5. Drain off whey, reserving 2 liters in a separate pot. Pour curds into cheesecloth-lined colander and let drain for 5 minutes. Transfer curds to a microwave-safe bowl.

6. Heat reserved whey to 90°C (194°F). Microwave the curds for 1 minute at 50% power, then drain any free liquid. Microwave again for 30 seconds. Curds should be hot and beginning to stick together.

7. Using a thermometer to monitor temperature, fold the curds repeatedly with a long knife or heat-resistant spatula. The curds should stretch like mozzarella when folded. Continue until they reach a smooth, elastic consistency and hold 75°C (167°F) internally.

8. Form the stretched curd mass into a ball, then gently shape into a traditional pear form by pinching a neck at the top to create the characteristic knot. Dip briefly into 90°C (194°F) water if needed to re-melt any cooling edges.

9. Place the shaped scamorza into ice water for 10 minutes to set the final form. Remove and pat dry with clean paper towels.

10. Salt the surface lightly and evenly on all sides. Allow the cheese to air-dry at room temperature for 30 minutes before wrapping in plastic or storing in the refrigerator.

Substitutions

• Use goat's milk instead of cow's milk for a tangier flavor profile and different texture
• Substitute lipase powder with an additional ⅛ teaspoon of liquid rennet if lipase is unavailable, though the flavor will be milder
• Replace whole milk with 2% milk, though yield will be slightly reduced and texture less creamy
• Use distilled water instead of non-chlorinated water if needed, though chlorine may affect culture performance

Tips

• Invest in a good dairy thermometer accurate to 0.5°C, as temperature control is critical for proper curd development and stretching
• Non-ultra-pasteurized milk is essential; ultra-pasteurized milk often fails to set properly due to protein denaturation during high-heat processing
• Keep all equipment, cheesecloth, and utensils scrupulously clean and sanitized to prevent contamination
• Fresh scamorza is best consumed within 3-5 days, but can be smoked over hardwood for a traditional 'scamorza affumicata' variation

Scamorza originated in southern Italy, particularly in Campania and Apulia regions, and represents a crucial part of Italian cheesemaking tradition. The characteristic pear shape and stringy texture make it distinctive among Italian stretched-curd cheeses, and it remains a staple in Italian cuisine for both fresh consumption and smoking.

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