Our staff are trained to make homemade produce using the traditional Italian methods. We would like to guide you as to how we here at Acqua make our own homemade Organic Buffalo Milk Caciotta Cheese and also provide you with our favourite serving suggestion, which will also include our homemade sundried tomatoes marinated in extra virgin olive oil and various herbs and spices. We will also give you of a couple of dishes which include our homemade Organic Buffalo Milk Ricotta Cheese. A small selection of the great dishes on offer here at Acqua using the best homemade produce!
Homemade Organic Buffalo Milk Caciotta Cheese
Ingredients: Organic buffalo milk (from Chiang Mai), salt and 1 dessert spoon caglio liquido (Italian lactic acid bacteria).
Pour organic buffalo milk into a pan a start to warm slowly. Once warm add 1 dessert spoon of caglio liquid and salt to taste and mix well. Keep warming slowly; it is important not to heat too quickly so the milk does not burn. As the milk warms you will gradually see the curdling process taking place. Once the mixture has reached around 35 degrees the solid form (the curd) will be completely separated from the liquid components (the whey). Remove from the heat and allow to cool.
The curds are then drained from the whey and placed in perforated serving size cheese moulds where more whey will be expelled as the curd draws together. The curds are then pressed so the curd reaches the correct consistency and placed in the refrigerator to allow the curds to ripen and the cheese to be produced. It’s as easy as that!
Homemade Organic Buffalo Milk Caciotta Cheese with Parma Ham, Sardinia sausage and Puglian Olives
Place a bed of various herbs on a wooden serving board and on top of the herbs place a serving of organic buffalo milk caciotta cheese and top with a small serving homemade sundried tomatoes marinated in extra virgin olive oil and herbs and spices. Dress the board with an assortment of fresh tomatoes, sliced Parma ham, sliced Sardinian sausage and serve together with a small bowl of Puglian giant olives.
Scoop a generous size helping of homemade organic buffalo milk ricotta cheese onto a plate and drizzle with a little extra virgin olive oil. In a small bowl mix together sliced cooked artichokes with extra virgin olive oil and salt, once the artichokes are well coated place on top of the ricotta cheese. Randomly place sliced grey mullet Sardinian bottarga (salt and air dried roe from grey mullet)) and decorate with wild fennel.
Cannoli consists of tube-shaped shells of fried pastry dough (made of wheat, butter, sugar and Sicilian Marsala wine). Mix together ricotta cheese, homemade candied orange and chocolate shavings) once mixed pipe into the cannoli tube, place a small piece of candied cherry at each end and decorate with powdered sugar.