Recipes › Cheese › Homemade Stracchino Cheese Recipe

Homemade Stracchino Cheese Recipe

Recipe by Pedro M. A. Neves

Stracchino is a soft, creamy Italian cheese from Lombardy with a delicate milky flavor and spreadable texture that develops during a short fermentation period. This recipe guides you through making authentic stracchino at home using fresh milk, culture, and rennet, resulting in a cheese that rivals traditional versions found in Milan and surrounding regions. The entire process takes just one day, making it an accessible introduction to fresh cheese making.

Ingredients

• 2 liters (8.5 cups) whole cow's milk, preferably not ultra-pasteurized
• 1/4 teaspoon (1.25 ml) Mesophilic culture powder or 2 tablespoons (30 ml) fresh whey from a previous batch
• 1/4 teaspoon (1.25 ml) liquid rennet diluted in 60 ml (1/4 cup) non-chlorinated water, or 1/4 rennet tablet dissolved in the same amount
• 1 teaspoon (5 grams) salt, divided
• Sterile cheesecloth
• Non-iodized salt for brine (optional, 20 grams per 250 ml water)

Instructions

1. Heat the milk to 32°C (90°F) in a large stainless steel pot, stirring gently to ensure even temperature distribution. Add the mesophilic culture and stir thoroughly for 2 minutes, then let the milk rest for 10 minutes to allow the culture to activate.

2. Add the diluted rennet to the milk using a gentle up-and-down motion with a long spoon for 1 minute to distribute evenly. Stop stirring and allow the milk to set undisturbed for 30 minutes until a clean break is achieved when a knife is inserted at a 30-degree angle.

3. Cut the curds into 1-1.5 cm (0.5 inch) cubes using a long-bladed knife, making horizontal and vertical cuts. Let the cut curds rest for 5 minutes, then stir gently for 20 minutes, raising the temperature slowly to 38°C (100°F) at a rate of 1°C per minute.

4. Line a colander with sterile cheesecloth and slowly pour the curds and whey through it, reserving the whey. Transfer the curds to the cloth-lined colander and allow them to drain for 15 minutes at room temperature.

5. Gather the corners of the cheesecloth and hang the bundle to drain for 2-3 hours at room temperature (20-22°C/68-72°F), or until whey stops dripping significantly. The curds will consolidate and become more cohesive during this time.

6. Transfer the drained curds to a clean bowl and gently break them apart with your fingers or a spoon into small, creamy pieces. Fold in 1/2 teaspoon of salt evenly, then transfer the cheese to a mold lined with fresh cheesecloth or directly into a container.

7. Cover the cheese loosely and allow it to rest at room temperature for 4-6 hours, or refrigerate overnight at 4°C (39°F) to develop its characteristic spreadable consistency and subtle tang.

8. If making brined stracchino, prepare a light brine by dissolving 20 grams salt in 250 ml water at room temperature. Place the finished cheese in a glass jar, pour the brine around it (not over it), and refrigerate for up to 2 weeks.

Substitutions

• Use goat's milk instead of cow's milk for a tangier, lighter-colored cheese with a more delicate flavor profile.
• Replace mesophilic culture with 1/8 teaspoon lipase powder mixed with the milk for a slightly more aromatic, funky stracchino variant.
• Substitute liquid rennet with 1/8 teaspoon powdered animal rennet diluted in water if liquid rennet is unavailable.
• Omit salt entirely and add herbs such as fresh chives, basil, or truffle oil after draining for a flavored fresh cheese variation.

Tips

• Use milk that has not been ultra-pasteurized, as the high heat treatment damages the casein structure needed for proper curd formation and texture.
• Maintain consistent temperatures throughout the process; fluctuations will result in grainy or too-soft cheese. Use a reliable thermometer and heat source.
• Stracchino is best consumed within 7-10 days of making if unbrined, or within 2-3 weeks if stored in brine. It will continue to develop flavor and may become slightly more sour over time.
• If your first batch is too wet, drain longer; if too dry, add a small amount of reserved warm whey back into the cheese and fold gently.

Stracchino, also known as crescenza or stracchina, originates in the Lombardy region of northern Italy and takes its name from the Lombard word 'stracch,' meaning tired or worn out—historically referring to tired cows milked at the end of the season. Traditionally made during autumn and winter months, this ancient cheese has been documented in Milanese markets since the 1400s and remains a beloved addition to Italian antipasti boards and as a spread on crusty bread.

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