Recipe: Crostini with Homemade Fresh Cheese Curd (Crostini di cagliata fresca)

FRESH CHEESE CURD CROSTINI
(CROSTINI DI CAGLIATA FRESCA)

"In making the soft, pillowy cheese known as ricotta, there are two steps. (That's why ricotta means "recooked" in Italian.) The first step, when you add citric acid or rennet to whole milk, yields cagliata, which is the first separation of curds from whey, and it makes for a delicious crostini spread all on its own. It's creamier and richer than ricotta, since the second step is a further cooking of the whey that gets you the lighter, airier taste associated with ricotta. We're putting on the brakes at the cagliata stage, however, because we think it deserves a spotlight of its own!"



FOR THE CHEESE CURDS:
4 cups whole milk
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
FOR THE CROSTINI:
1 baguette, thinly sliced and toasted
1 teaspoon grated lemon zest
Extra virgin olive oil, for serving

Line a colander with 3 layers of cheesecloth.

In a large, heavy pot, bring the milk to a simmer over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey.

Remove from the heat and stir for up to 5 minutes. Be mindful of over stirring while the curds are forming - you don't want to make your cheese tough. Let sit for 5 minutes undisturbed and you will be left with a pleasantly creamy result.

Gently pour the curds into the colander, and very gently release some of the liquid. Tie the cheesecloth in a sack using butcher's twine, lift the sack from the colander, and let drain without squeezing for 5 to 10 minutes, or until liquid stops seeping out. Remove the curds from the cheesecloth and place in a bowl.

Spread warm on toasted bread with a sprinkling of lemon zest and a drizzle of extra virgin olive oil.

IMPORTANT!
You can refrigerate leftover cagliata in a covered container for up to 5 days.

Makes 8-10 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Extra Virgin: Recipes & Love from Our Tuscan Kitchen by Gabriele Corcos, Debi Mazar