Fiordilatte, a traditional Italian fresh cheese, is essentially a type of mozzarella made from cow’s milk. Here’s a basic recipe to make it at home:

Ingredients:

• 1 gallon (3.8 liters) of fresh cow’s milk (preferably unpasteurized)
• 1/4 teaspoon liquid rennet or 1 rennet tablet
• 1/4 teaspoon calcium chloride (optional, for pasteurized milk)
• 1/4 teaspoon lipase powder (optional, for added flavor)
• 1.5 teaspoons citric acid
• 1/4 cup water (for dissolving citric acid and rennet)
• Salt (for brining)

Equipment:

• Large pot
• Thermometer
• Slotted spoon
• Long knife
• Colander
• Cheesecloth

Instructions:

1. Prepare the Milk:

• Dissolve 1.5 teaspoons of citric acid in 1/4 cup of water.
• Pour the citric acid solution into the pot and add the milk. Stir gently.
• Heat the milk slowly to 90°F (32°C), stirring occasionally.

1. Add Rennet:

• Dissolve the rennet in 1/4 cup of water.
• Once the milk reaches 90°F, remove it from heat and stir in the rennet solution.
• Cover the pot and let it sit undisturbed for 1 hour or until the milk solidifies and forms a gel-like consistency (curd).

1. Cut the Curd:

• Using a long knife, cut the curd into 1/2 inch cubes.
• Let the curds rest for 5 minutes.

1. Heat and Stir:

• Heat the curds slowly to 105°F (40°C) while stirring gently.
• Keep the curds at this temperature for about 20 minutes, stirring occasionally to prevent clumping.

1. Drain the Curds:

• Pour the curds into a colander lined with cheesecloth and let them drain for a few minutes.
• Gently squeeze out any excess whey.

1. Stretching the Cheese:

• Heat a pot of water to 185°F (85°C).
• Cut the curd into small pieces and place them in the hot water. Let them sit for a few minutes until they become stretchy and pliable.
• Using a wooden spoon or your hands (wearing rubber gloves), stretch and fold the curd repeatedly until it becomes smooth and shiny.

1. Form the Cheese:

• Shape the stretched curd into balls or logs.
• Place the formed cheese into a bowl of cold water to set.

1. Brining:

• Prepare a brine solution with 1 cup of salt dissolved in 4 cups of water.
• Place the cheese in the brine for a few hours to add flavor.

Your homemade fiordilatte is now ready to be enjoyed! Store it in the refrigerator in a container of whey or brine to keep it fresh.