Homemade Pecorino Cheese

Heating the Milk Heat the milk to 37°C (98°F) in a large stainless steel pot over low heat, stirring occasionally.

Adding the Starter Culture Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 1 minute. Stir gently to incorporate. Cover the pot and let the milk ripen for 1 hour, maintaining the temperature at 37°C (98°F).

Adding the Calcium Chloride and Rennet Add the diluted calcium chloride to the milk and stir gently. Then add the diluted rennet and stir gently in an up and down motion for 1 minute.

Allowing the Milk to Set Cover the pot and let the milk set for 1 hour, maintaining the temperature at 37°C (98°F). After 1 hour, the milk should have formed a custard-like texture.

Cutting and Stirring the Curds Cut the curds into 1/4-inch cubes. Let them sit undisturbed for 5 minutes to heal, and then stir gently for 20 minutes while maintaining the temperature at 37°C (98°F).

Heating and Stirring the Curds Slowly raise the temperature of the curds to 43°C (110°F) over the course of 30 minutes, stirring gently to prevent matting. Once the target temperature is reached, continue stirring for an additional 30 minutes.

Draining the Curds Line a colander with cheesecloth and gently transfer the curds to the colander, allowing the whey to drain off. Tie the corners of the cheesecloth to form a bag and hang it to drain for 6-12 hours.