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Homemade Tuma Cheese Recipe

Recipe by Pedro M. A. Neves

Tuma is a traditional Italian stretched-curd cheese from Sicily with a delicate, milky flavor and smooth, elastic texture. This homemade version uses simple ingredients and basic cheesemaking techniques to create fresh cheese ready to eat within hours. Perfect for those seeking authentic Sicilian cheesemaking at home.

Ingredients

• 1 gallon (3.8 liters) whole milk, ideally not ultra-pasteurized
• 1/4 teaspoon (1.25 ml) liquid rennet diluted in 1/4 cup (60 ml) cool non-chlorinated water
• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (2.5 grams) lipase powder mixed in 1/4 cup (60 ml) cool water 30 minutes before use, optional but recommended for authentic flavor

Instructions

1. Heat the milk to 90°F (32°C) in a large stainless steel pot, stirring gently and frequently to maintain even temperature. Monitor with a reliable thermometer.

2. Add the diluted lipase powder to the milk if using, stir gently for 1 minute, then add the diluted rennet slowly while stirring in an up-and-down motion for exactly 1 minute to distribute evenly.

3. Let the milk set undisturbed for 5 minutes, then check for a clean break by cutting at a 30-degree angle with a long knife. The curds should break cleanly.

4. Cut the curds into 1/4-inch (6 mm) cubes using a long curd knife, making horizontal and vertical cuts. Work slowly and deliberately.

5. Slowly raise the temperature to 105°F (40°C) over 30 minutes while gently stirring occasionally. Maintain steady heat and avoid rapid temperature changes.

6. Once at 105°F (40°C), hold for 5 minutes, then carefully pour curds and whey through fine cheesecloth into a colander. Save the whey in a separate pot.

7. Gather the cheesecloth corners and hang the bundle to drain for 10 minutes. The curds should firm slightly but remain moist.

8. Heat the reserved whey to 195°F (90°C). Cut the drained curds into irregular pieces about 1 inch (2.5 cm) in size.

9. Place curds in a microwave-safe bowl and heat in microwave for 1 minute at high power. Stir gently and check temperature—it should reach 90-95°F (32-35°C) internally. If needed, microwave in 15-second intervals until curds are warm and begin to stick together.

10. Using a long-handled spoon or strainer, gently stretch and fold the curds while pouring small amounts of the hot whey over them. Continue for 5-8 minutes until the cheese becomes smooth, shiny, and elastic, forming a single cohesive mass. The texture should resemble mozzarella.

Substitutions

• For vegetarian preparation, use vegetable-based rennet instead of animal rennet in equal amounts.
• If lipase powder is unavailable, omit it for a milder flavor profile; the cheese will still develop properly.
• Non-GMO or organic milk can substitute for conventional milk with identical results.
• For lower-fat cheese, use 2% milk instead of whole milk, though yield will be reduced.

Tips

• Non-chlorinated water is essential for the rennet and lipase dilutions as chlorine can inhibit their action. If tap water is chlorinated, let it sit uncovered for 24 hours or use bottled water.
• A reliable thermometer is critical to success. Invest in a quality dairy or probe thermometer accurate to ±1°F (±0.5°C).
• Do not skip the stretching phase—this develops the characteristic smooth texture. If curds break or shred, the temperature was likely too low; microwave in brief pulses and try again.
• Tuma is best consumed within 2 days when fresh, though it will keep refrigerated for up to 1 week in an airtight container.

Tuma, also known as 'tuma siciliana,' is a traditional stretched-curd cheese from eastern Sicily, particularly around the Ragusa region. It represents the heritage of Sicilian pastoral cheesemaking and is often sold fresh at local markets, served simply with bread or dressed with olive oil and herbs.

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