With cow's milk, goat's milk, sheep's milk or perhaps buffalo milk (a milk increasingly appreciated by Italians). The important thing is that it is organic (did you know that organic milk and meat contain twice the Omega 3?) And the farmer.

In the past, we gave you a recipe for fresh do-it-yourself cheese, now we are going to deepen techniques and tips to make your own personal cheese, very healthy and delicious, to eat super-freshly or to keep just a little bit to explore the delicious ones transformations.

Milk must not be UHT, neither microfiltered nor pasteurized (especially at high temperatures): in all these cases, in fact, the fat of the milk is fragmented and therefore will not aggregate to give life to the cheese. We must have the desire to get the genuine 'raw milk' – that is, not subjected to any thermal process. Raw milk cheeses are not only safe but are national excellences. Starting from Parmigiano Reggiano.

How to find it? It is a nice opportunity to look for and know the farmers or better i small breeders who work near you. And then in Italy there are hundreds of vending machines – a good address to consult a map is here.

Essential accessory is a food thermometer. The milk must in fact be heated until the temperature of 38 ° C is reached.

We also need rennet, which is also found in the pharmacy, as well as in the pharmacy you can get apH meter ready-to-wear'. This is the ph meter: while the professional ones are objects of the shape of a thermometer that perform this task, the nicest and cheapest thing is to buy (at the pharmacy, in fact) a block of paper sticks that are immersed in the liquid and they color differently depending on the degree of acidity of the liquid itself (1-6 = acid, 7 = neutral, 8-14 = low acidity). Among other things, you can have fun and learn (maybe even with children) exploring the acidity of various ingredients that you usually consume …

And now let's move on to the recipe, provided by (and experimented with) Giorgio ….