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Home-made “Stracchino” cheese video recipe

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Home-made “Stracchino” cheese video recipe



Home-made “Stracchino” cheese video recipe

One of the most popular recipes on this blog is the one for cheese focaccia “di Recco”. There are two lines of thought concerning the  cheese that should be used

  • Stracchino Invernizzi
  • Stracchino Certosa

I know for a fact that some professionals use Invernizzi, a brand which makes a special version of this cheese which doesn’t dry up too much in the oven. Others use Certosa. Anyway, here in the States  Stracchino is hard to find and when I do find some, it costs $40-60 per Kilo… this was until Elisa  suggested this recipe to make your own cheese at home. It’s quite simple. All you have to do is be very careful with temperatures and the quality of the milk. Here’s the video recipe that shows you the procedure step-by-step. Thank you Elisa!


  • 2 Liters of milk (the best quality you can find)
  • 50 g Stracchino cheese
  • 100 g cream
  • 30 g  Plain Yogurt (optional)
  • 1 Teaspoon of Rennet (you’ll find it in a pharmacy) check this is true in the States…
  • Salt (to taste)


  • Make a creamy “starter” mixture by mixing the stracchino cheese and 4 tablespoonfuls of milk
  • Heat the milk to  35-40°Cc; make sure the milk temperature remains unvaried for the first 4 hours of processing, this is vital for success.
  • Pour the starter mixture into the milk and stir
  • Add the cream and stir
  • Add the yogurt and stir (this step is optional. I’ve noticed that with a little yogurt, the cheese gains a slightly sweeter taste)
  • Add the rennet and stir
  • Pour the mixture in a flat oven dish
  • Let it sit at 35-40°C. I read on the blog where I found this recipe that if your oven’s  minimum temperature is higher than 40°, you can heat it up, then switch it off and just leave the light on. This trick works well in my oven and keeps a steady temperature of about 35°.
  • Let the mixture sit for 3 hours
  • You will see the milk curdle, which means it separates into two parts: a white, jelly-like substance and the whey
  • After 3 hours, cut the substance in rough squares (not too big or it will be harder to picke them up later on)
  • Let them sit for one hour at 35-40° C
  • Now put the cheese squares in a strainer
  • Drain for 12 hours at room temperature in winter, in the fridge in summer
  • Sprinkle salt on the surface, turn over the cheese and add salt again
  • Let cheese sit in the fridge 24 hours
  • Stracchino is ready
  • Keep 50 grams of it in the freezer to be thawed and used as a starter next time you want to make your own cheese





Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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4 Comments Hide Comments

Thank you Vittorio for this recipe. I tried last week and I used a full teaspoon of rennet which was too much and my stracchino was solid! Still lovely when it melted but crumbly and a bit odd. So I am trying again this morning and i will use juts 1/4 tsp of rennet. I had a look around the internet and it looks like that different rennets have different concentrations and therefore require different dosage. Now my rennet does not specify its concentration so… I guess it is a matter of trial and error!

If you do not have any attacking cheese to start, is there something I can sub? I have yogurt and rennet

No, you will need the Straccino as a “starter” without it you will be making more like a ricotta

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