Procedure for making gorgonzola at home using whole milk, rennet and a piece of Gorgonzola dop as ingredients to obtain molds, tricks and tips for preparing and for proper seasoning before consuming it.
Gorgonzola ingredients
- a piece of gorgonzola dop purchased
- 8 liters of whole milk
- 1 jar of white yogurt without sugar
- 1 tablespoon of liquid rennet
- coarse salt to taste
Homemade gorgonzola preparation
Remove 2 or 3 pieces of green mold from the piece of gorgonzola purchased and dilute them in a glass of warm milk, then cover the glass with plastic wrap and keep it at room temperature for about 3 days.
When the film swells it will mean that the molds have reproduced, then the liquid will be filtered and kept aside.
After heating 8 liters of whole milk, pour a small quantity into a bowl, then dilute the filtered liquid obtained from the molds, together with 1 whole white yogurt without sugar.
Pour everything into the heated milk, mix well and, turning with a whisk, wait until it reaches 36 ° C before removing from the heat and adding a spoonful of liquid rennet.
At this point, after mixing with energy, leave to rest for 45 minutes in a warm place, wrapping the pan with a fleece blanket.
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When the milk has curled, cut it into cubes of about 5 cm and let it rest for another thirty minutes, then take it with the skimmer and, without breaking it too much, transfer it to a perforated plastic container called fuscella.
Allow the whey to drip for 24 hours holding the fusc on top of another flipped fuss, all inside a plastic bag to keep the humidity, making sure that the bag does not touch the cheese, that there is air and a temperature of about 20 °.
The next day remove the whey and salt the cheese.
For 3 days, invert and salt all parts of the cheese every day with chopped coarse salt, placing it every time in its container and in the open plastic bag.
At this point, remove the larger pieces of salt and make many holes, large enough to allow air to enter, then put the cheese in the refrigerator, in a plastic container with a grid underneath to allow it to drip again, or on a cutting board wooden covered with an upside down salad bowl.
Turn the cheese every 24 hours.
After about 10 days, when the molds have formed, the gorgonzola is ready for the curing of about 40 days in the refrigerator.
