tasty recipes

Romagnian stracchino AKA goopy mozzarella
  • 8 L 3% low-pasteurized milk
  • 1 packet (for 10 L) fresh cheese culture ('formaggi freschi')
  • 10 ml (420 IMCU) rennet (42 IMCU/ml)
  • 3 L water
  • 800 g salt
  • 12 ml calcium chloride
  • 5 ml white vinegar


Slowly heat all milk to 37C, then remove from heat.

Sprinkle bacterial culture on top, wait 2 minutes, then stir it in.

Let rest for 45 minutes. Cover with a towel to retain heat.

Slowly heat back up to 37-38C.

Add rennet, stir in up-and-down motion for 60 seconds.

Let sit for 30 minutes. Add 15 minutes if it doesn't cut and separate cleanly.

Slice carefully into grid, making ~4cm squares.

Let sit 10-20 minutes to 'heal.'

Stir slowly and carefully with slotted spoon, allowing curds to break into ~2cm cubes. Original recipe says 10 minutes, but that feels impossibly long. I did 1 minute.

Let sit 20 minutes.

Place 4 cheese molds on a wire rack over a flat container, like a casserole dish.

Drain as much whey as possible through a sieve into a large pot. Retain whey for other uses like ricotta and mesost. All three of these cheeses can be made together in a row.

Carefully spoon curds into the molds. They can be over-filled, since the volume will reduce.

Let drain for 3-6 hours. They will become solid masses in this time.

Flip them around in their molds.

Let rest overnight (or 8 hours) in cool place, 17-20C.

The next day, flip 4 more times, once every 2 hours.

Bring both brine and cheese down to around 10-12C.

Soak cheese, still in molds, in brine for 2 hours. Flip once during this time, after 60 minutes.

Transfer cheeses from molds to small plates or bowls. The cheeses should expand and collapse somewhat.

Refrigerate for 4-5 days to 'ripen'.

Consume within a week after that.


Combine all ingredients in a large pot. Might want to use warm water to speed things along.

Whisk until all salt is dissolved. This makes a saturated 26% solution.

Keep at 10-12C for use. Can be saved and re-used for other cheeses.