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A gentleman named Guiseppe sent me this recipe by email in April, 2009. He had been reading the cheesemaking forums and volunteered this recipe. I am finally getting around to making it in March,2010!
Dilute 1/2 tsp thermophilic starter in some distilled water and stir into 2 gallons of raw cow’s milk. (The original recipe used 5 gallons of milk and the measurements were vague.)
Warm the milk to 100°F (38°C) slowly while stirring.
Remove the milk from the heat and add rennet (I am going to use 1/2 tsp in this trial). Stir to mix in the rennet and then allow to sit, undisturbed, for 1 hour.
When you achieve a clean break cut the curds into 1-inch cubes. Allow to sit for 5 minutes. Now cut the curds again into smaller sizes (“like a nut”—I’m going for peanut), taking 4 to 5 minutes to complete.
Put the curds back on the fire and warm to 107.4°F (42°C) always stirring gently. This should take 10 or more minutes.
Spoon curd into an appropriate plastic mold. Press with hand.
Turn the mold every hour for six hours or so. Then allow to sit and drain for 12 hours in a warm room.
Remove from the mold and salt all faces by spreading salt with your hand.
Put in 50°F refrigerator, 70% to 85% humidity.
Turn every 2 days.
Age for 30 days (maybe 60 since raw milk?). If the rind gets mold, wash with vinegar/water mixture.
Eat the cheese.