Quagliata ligure

Quagliata ligure
Quagliata ligure 5 1 Stefano Moraschini


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.

Quagliata ligure

Ingredients and dosing

  • 2 litres of fresh milk
  • 5 grams of rennet


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