Italian Kit Instructions Italian Cheese Kit Instructions

Mad Millie kits and equipment are designed to make it fast and simple Approx Time: for you to create beautiful, artisan food in your own home. For more kits and consumables, along with some helpful ONE HOUR per recipe tips and how-to videos, visit (not including draining and aging time) www.madmillie.com : , , , , and Ricotta Salata. Reorder: 73857_ NZ_AU_UK_USA 3 Version: Italian Cheese Kit Instructions Italian Cheese Kit Instructions

Your Italian Cheese Kit

This kit includes all specialised ingredients RICOTTA BASKET and equipment, unique to making Provides a mould to shape the ricotta and Italian cheese. let the whey drain from the ricotta . Perfect for RICOTTA CONTAINER YOUR KIT CONTAINS Provides a container in which to let the Beginners! . Small ricotta basket ricotta drain, and to store the ricotta in. . Small ricotta storage container . VEGETARIAN RENNET Vegetarian rennet tablets Rennet is used to speed up the process This kit has all the equipment . Thermometer of forming curds and whey. It also aids . Citric acid in forming a tighter . The rennet and ingredients to make fresh . Cheese salt supplied in this kit is Microbial Rennet Italian cheese in your kitchen. . Cheese cloth and is suitable for vegetarians. Half . Calcium chloride used rennet tablets must be stored in an All you need is some basic . Pipette air tight container or wrapped in cling film. Rennet tablets are shelf stable for . Sanitiser* approximately 3 years from manufacture kitchen utensils and fresh milk *Not available in USA and you will be well on your when stored at dry, ambient temperatures. SPECIALISED EQUIPMENT AND CHEESE SALT way to hand crafting these INGREDIENTS Cheese salt is non-iodised, assists the cheese in developing its flavour and also delicious cheeses at home. CHEESE CLOTH helps preserve it. Cheese cloth is a special cloth which is used to help separate the curds from the CALCIUM CHLORIDE whey. It is often used to line colanders The pasteurisation and homogenisation and cheese moulds to ensure that no process which store bought milk must go www.madmillie.com curds escape and are wasted. through is responsible for lowering the calcium content naturally present in milk. CITRIC ACID Adding calcium chloride helps to restore This is used to acidify the milk and causes some of the lost calcium and helps ensure the separation of the solids (curds) from the you get a good, strong curd and a higher liquid (whey). yield of cheese.

How to... Cheese cloth can be reused. Soak your used cheese cloth Watch our YouTube video if possible before starting. CLEAN YOUR in warm water to rinse out any left over milk residue, then They say a picture is worth a thousand words! CHEESE CLOTH sterilise by boiling for 5 minutes. Italian Cheese Kit Instructions Italian Cheese Kit Instructions

PIPETTE SANITISER Used to measure small quantities of To sanitise all equipment which comes into Let’s get making some cheese! calcium chloride. contact with the milk. Refer to label for usage instructions. THERMOMETER The thermometer will ensure accurate Mascarpone monitoring of the milk temperature. Find these recipes on YouTube.com METHOD: When measuring the temperature please ensure that . Thoroughly sterilise equipment with How to... the two indentation points found on the lower half of Makes approx: 700 g (1.5 lb) steriliser (see bottle instructions for use). USE YOUR the thermometer probe are fully submerged in the liquid. If not included, use baby bottle steriliser THERMOMETER If these points are not covered in the liquid, you will Mascarpone is a deliciously rich Italian or boiling water. not be able to obtain an accurate temperature reading. . triple cream cheese. It is often used in Pour cream into the pot and slowly desserts such as Tiramisu or Cannoli. heat on stove until it reaches 85°C It can be incredibly expensive to buy (185°F). Ensure the two indentation points and is very easy to make! on the lower half of your thermometer are fully submerged in the milk when Additional Kitchen reading the temperature. Difficulty:Very easy . Add the citric acid solution. Equipment . Keep the cream at 85°C (185°F) for 5 INGREDIENTS minutes longer by putting the lid on the GOOD QUALITY POT COLANDER pot and turning off the heat. Leave the . 1 L (1 US qt) of cream (at least This should be large enough in order to hold Used for draining whey from curds. A pot on the stove to keep warm. If you 40% fat) the amount of milk your recipe calls for. colander with feet works best so that find that heat is not being retained at . 1/2 tsp of citric acid dissolved Pots used should be good quality, with a the curds are elevated and not sitting 85°C (185°F) then turn the stove on to a in 2 Tbsp of cool water good, thick base to prevent the milk from in the whey. low heat while stirring constantly. scalding or sticking to the bottom of the pot. . Take off the stove and leave to cool for LONG BLADE KNIFE EQUIPMENT a few hours, or overnight. DRAINING SPOON Used for cutting the curd. . Small pot . Pour the cream into a cheese cloth A large serving spoon with holes for . Colander lined colander. Leave on your kitchen stirring and spooning out curds into a GENERAL MEASURING EQUIPMENT . Cheese cloth bench to drain until it has reached mould or colander. Used to measure out milk, and small . Draining spoon your desired thickness (mascarpone quantities of citric acid. . Thermometer is traditionally served at the thickness of greek yoghurt, but be aware, mascarpone will thicken even more Hygiene tip... once put in the fridge so you may want to drain until slightly runnier than what Sterilising all your equipment is vital with cheesemaking. Sterilise your you desire). cheese cloth, pots, draining spoon and anything else that comes into . contact with the milk just before using. Wipe your bench surfaces with Mascarpone can be stored in an airtight an antibacterial cleaning product before getting started. container in the fridge for up to 4 days. Italian Cheese Kit Instructions Italian Cheese Kit Instructions

Mozzarella METHOD: (2 US qt) of water) and another of 70°C (158°F) non-salted water. Making Steps STEP 1: Mozzarella INOCULATING THE MILK STEP 4: . STRETCHING THE CURDS & Bocconcini Pour milk into a Thoroughly sanitise equipment with pot, add calcium sanitiser (see bottle instructions for use). . Take a handful of mozzarella curd and We highly recommended you 1 chloride and If not included, use baby bottle steriliser view this video on YouTube citric acid. place onto your draining spoon. Lower before you begin. or boiling waters. the draining spoon and curds into the . Pour milk into a pot and add calcium boiling water and leave there for approx Heat the milk, Makes approx: 600 g (1.3 lb) chloride to the chilled milk. Then stir 2 then add rennet. 20 seconds or until the curds appear in diluted citric acid. slightly melted. . . True Italian mozzarella is made from water Heat the milk on the stove to 32°C Now, carefully stretch the piece of curd buffalo milk, however there are now many Allow milk to set (89°F) while constantly stirring to until it is smooth and flexible. Caution: into a gel like prevent scalding the bottom. Ensure the the curd will be hot so it is advisable to varieties made from cow’s milk. Mozzarella 3 consistency before is not aged like most cheeses and tastes best cutting the curd two indentation points on the lower half wear rubber gloves. If the curd does not when freshly made. The curds are cut up and into cubes. of your thermometer are fully stretch easily, place back into the bowl heated in very hot water and then stretched. submerged in the milk when reading of hot water for more heating before 4 Heat the curds the temperature. stretching and moulding into a Bocconcini are simply smaller balls of and stir. . mozzarella which are perfect for salads Once temperature is at 32°C (89°F), round ball. Drain curds by remove the pot from the heat and stir Note: Don’t roll the mozzarella, carefully mould or as part of an appetiser. scooping them 5 into a cheese in the diluted rennet. it into a ball, while trying to retain as much cloth lined . Cover the pot and leave to set for moisture in the cheese as possible. The YouTube Difficulty:More difficult colander. 25 - 30 minutes. video helps to show how this is done. If it is still not stretching well, increase the heat of your Place a handful of curds into hot STEP 2: water. The curd should look like it is melting on INGREDIENTS 6 water to gently CUTTING THE CURD the spoon. . 4 L (1 US Gal) full fat unhomogenised milk melt before . Once mozzarella has been moulded into . stretching the curds . Check the curd by making a small cut 2 ml calcium chloride. Measure using with your hands. a nice round ball, plunge it into the ice your pipette. Once you have with a knife. It should make a clean cold salt water bowl (this ensures . 2 tsp of citric acid dissolved in 1/4 cup a smooth, elastic cut with a clear division between the an even texture while cooling). texture, form these . (62 ml) of cool water into a smooth ball. curds and whey. If ready, cut the curd Continue with the rest of the . 1 tablet of rennet dissolved in 1/4 cup with a knife into 3 cm (1“) cubes. mozzarella curd. Place the fresh balls (62 ml) of cold, non chlorinated water, or . Mozzarella is ready to eat after it has of mozzarella into ice STEP 3: cooled boiled water. 7 filled cold water for 10 HEATING AND DRAINING spent 10 minutes in the ice cold Note: Rennet will not dissolve fully. Stir just before minutes before eating. salt water. Add extra salt directly adding to the milk. . to the mozzarella according to . Enjoy! Place the pot back on the stove and Salt to taste slowly heat curds to 42°C (108°F), while taste preferences. . 5 - 10 ice cubes TIP... gently stirring. The curds should become Note - if halving the recipe use the same amount of firmer and springy to touch. When this rennet for a 2 L (2 US qt) batch as you would for a If you are having trouble getting your Storing mozzarella to set, and/or the curds to come happens, transfer them to a cheese cloth 4 L (1 US Gal) batch. together and stretch, double the rennet stated lined colander to drain (make sure you instructions... EQUIPMENT in your recipe. Doubling the rennet reduces save the whey if you wish to store your You can store your mozzarella in the . Large pot . Cheese cloth the chance of your mozzarella failing to stretch mozzarella for a few days after making). fridge in a solution of 2 cups (500 ml) . Long blade . Rubber gloves caused by inconsistencies found in some Do not heat past 42°C (108°F). of left over whey with 1/8 tsp of citric acid. batches of milk. Also, remember to always add (curd) knife . 2 large bowls . Leave to drain for 5 minutes. In this time . . calcium chloride to the milk before you begin You can also freeze or refrigerate Draining spoon Colander and ensure you are using a measured teaspoon prepare a bowl of salted ice water in an airtight container. . Thermometer to measure out your citric acid. (approx 200 - 300 g (9 oz) salt to 2 L Italian Cheese Kit Instructions Italian Cheese Kit Instructions

Burrata Whole Milk Ricotta Makes approx: 400 g (14 oz) Burrata in Italian means buttered, which METHOD: perfectly describes this variation of Traditionally, ricotta (Italian for re-cooked) is made from mozzarella, consisting of a mozzarella outer Filling

shell filled with a gooey creamy centre. . Mix together 250 g (8.8 oz) of finely the left over whey which is acidified and then “re-cooked”. This indulgent cheese can be filled with broken, well drained curds, the cream Ricotta is made of the milk solids which form at the top of the pot. However, this recipe either a savoury or sweet filling. and salt until you have a thick wet filling uses whole milk instead of whey. It is more convenient and has a higher yield than resembling ricotta. ricotta from whey. This ricotta also melts nicely and can be used in lasagne, pasta, or other Italian dishes. Very dry ricotta can be delicious crumbled over salads, while moist Difficulty:More difficult To make the Burrata ricotta can be used in many desserts such as cakes, cheesecakes, or Cannoli. . Stretch the mozzarella curds as per the INGREDIENTS mozzarella recipe until your curd is Difficulty:Very easy Find our how-to video . smooth and glossy. for this recipe Mozzarella curds from 4 L (1 US Gal) . of milk (at the draining stage) Instead of forming a mozzarella ball, stretch the curd out into a flat sheet and INGREDIENTS . Leave the ricotta to cool for . 1/2 tsp salt spoon the desired amount of burrata . 2 L (2 US qt) full fat, homogenised milk 20 - 30 minutes. . 2 Tbsp cream (at least 40% fat) filling into the centre of the sheet. . 1 tsp citric acid dissolved in 1/4 cup . After 20 - 30 minutes the ricotta should . Salt to taste . . To finish, gently pull the edges of the (62 ml) of cool water be firm enough for you to scoop into 5 – 10 ice cubes. stretchy sheet upwards and pinch a knot . 1 tsp of salt the draining basket. If it is still too soft, at the top. leave to cool for another 30 minutes. EQUIPMENT EQUIPMENT NOTE: It’s important to work quickly so the curd . With a draining spoon, carefully layer . Draining spoon is still hot enough to seal effectively around the Large pot the ricotta curds on top of each other in . burrata filling. . Draining spoon Thermometer . the ricotta basket. Leave the full basket . Rubber gloves Gently place the burrata into the salted . Thermometer to drain in the ricotta container until the . 2 Large bowls ice water as per the mozzarella recipe. . Ricotta basket and container desired consistency is obtained (can be The burrata can be filled with a whole eaten either dry and crumbly or moist METHOD: and creamy). host of different combinations and flavours . Thoroughly sanitise equipment with . Ricotta can be stored for up to a week in both sweet and savoury. Try filling your sanitiser (see bottle instructions for use). the refrigerator. burrata with your Mad Millie mascarpone If not included, use baby bottle steriliser and ricotta. or boiling water. . Pour your milk into a pot and add the salt to the milk. . Heat milk to 95°C (203°F) while stirring constantly. Once you have reached 95°C (203°F) take the pot off the heat. Ensure the two indentation points on the lower half of your thermometer are fully submerged in the milk when reading the temperature. . Stir in your citric acid solution. . Ricotta should start to curdle immediately. Italian Cheese Kit Instructions Italian Cheese Kit Instructions

Ricotta Salata Tiramisu Makes approx: 100 g (3.5 oz) INGREDIENTS METHOD: . Mad Millie Mascarpone made from . Make the Mad Millie mascarpone This variation of ricotta is a firm, dry salted cheese 2 L (2 US qt) of cream as per the recipe. . Lady fingers (about 1/2 a packet) . In a bowl add coffee liqueur, hot coffee originating in the hot, dry island climate of Sicily. . 1/4 cup (57 g) castor sugar and 1/4 cup (57 g) sugar and set aside Originally it is made with sheep’s milk, however it can also be successfully . 1/4 cup (62 ml) coffee liqueur made with cow’s milk. Ricotta salata is usually aged for at least 1 month . in fridge to cool. 1/4 cup (55 g) espresso coffee . and can be used in salads, pasta dishes and is also perfect for grating. . Cocoa to sprinkle Once cold, add coffee liqueur. . Dip sponge fingers into coffee mixture Difficulty:More difficult then layer into a long rectangle dish or individual cocktail glasses. . Spoon over mascarpone mixture. INGREDIENTS . Whole Milk Ricotta (previous recipe) Repeat layers until you reach the rim . 1/2 tsp of salt (for each day) of the glass or dish. METHOD: . Sprinkle with cocoa and place in the . Thoroughly sanitise equipment with fridge to set until ready to serve. sanitiser (see bottle instructions for use). If not included, use baby bottle steriliser or boiling water. . Press the ricotta into a sterilised cheese mould or ricotta basket with a glass of water on top for 1 hour. . Take the ricotta out of the mould, turn over and press again for Italian Pasta Salad 12 hours. INGREDIENTS METHOD: . Take the ricotta out of the mould . 500 g (18 oz) of pasta shells . In a large pot bring salted water to the and place onto a rack. Lightly rub the . 1 diced red onion boil. Add pasta and cook until al dente surface with salt everyday for . 1 punnet of cherry tomatoes (soft yet firm to the bite). Drain and rinse 1 week. Keep in a separate draw in . 150 g (5 oz) of kalamata pitted olives with cold water. the refrigerator. . 200 g (7 oz) of marinated . In a small bowl combine vinegar, olive . Age the cheese for 2 - 4 weeks in artichoke hearts oil, lemon juice and crushed garlic, a refrigerator (at 4 - 7°C or 39 - 45°F). . . 4 capsicums sliced and roasted mix, then stir through pasta. If any mould appears in this time, . A bunch of fresh basil leaves . Add remainder of ingredients except simply rub it off with a clean . 3 Tbsp of olive oil mozzarella and fresh basil leaves. cloth dampened with salt water. . 2 Tbsp of balsamic vinegar . Combine well. 2 Tbsp of white wine vinegar . . 1 clove of garlic crushed Serve pasta salad in a large bowl and . Juice and zest of 1 lemon finish off with sliced mozzarella and lots . 200 g (7 oz) of fresh, sliced of fresh basil leaves, cracked pepper Mad Millie mozzarella and a drizzle of balsamic vinegar.