Robiola

Ingredients (Yield: 1kg raw milk → 0.15kg Robiola) Link to heading

• Milk: 1kg raw milk
• Yogurt: 0.02 kg per 1kg milk
• Calcium chloride (CaCl₂): 2 g per 1kg milk
• Rennet: 0.2 g per 1kg milk

Preparation Steps Link to heading

1. Pasteurization

   • Heat the milk to 72 °C and hold for 15 seconds.
   • Then cool down to 40 °C.

2. Adding the Culture

   • At 40 °C, stir in the yogurt.
   • Add calcium chloride (CaCl₂) and stir gently.
   • Let ripen for 20–30 minutes so the cultures can activate.

3. Adding Rennet

   • Add rennet and stir evenly.
   • Then stop stirring and let the milk come to rest.

4. Coagulation

   • Leave to set for about 20–30 minutes at 40 °C, until a firm curd forms.

5. Cutting and Stirring

   • Cut the curd into cubes of about 5 × 5 cm.
   • Wait about 5 minutes until the whey rises.
   • Then gently stir the curd and continue for another 5 minutes.

6. Scooping Out

   • Transfer the curd into cheese molds or cloths and allow the whey to drain off.

7. Turning

   • Turn the cheese regularly in the mold:
     • after 1 minute,
     • after 15 minutes,
     • after 30 minutes,
     • after 1 hour.

8. Ripening

   • Let the cheese ripen at room temperature for 12–24 hours,
   • until the pH value is below 5.2.

9. Salting

   • Place salt on a plate and roll the Robiola in it.

Shelf Life Link to heading

• About 7 days in the refrigerator.