Quagliata ligure
Instructions
It's a fresh cow's milk curd.
The color is white.
The texture ranges from semi-liquid to semi-solid.
The flavor is mildly acidic.
Typically produced in Genoese hinterland.
Need 2 gallons of fresh milk and 5 grams of rennet.
Place the milk in a pan and let it rest for 2 days.
Pick up a pint and pour it into another deep pan to about 50° C and dissolve in the curd, stirring well.
Merge all to the other milk and let stand for 4 hours.
The curd must assume a consistency solid enough to be cut with a shovel.