Gelato al fiordilatte con latte di Bufala

milk

🥗Healthier: low-fat milk

💰Cheaper: whole milk

Low-fat milk reduces calories while maintaining flavor.

salt

💰Cheaper: kosher salt

Kosher salt is often less expensive.

Heat milk in a large pot over medium heat until it reaches 85°F.

Stir in citric acid until dissolved.

Add rennet and stir gently for 30 seconds.

Remove from heat and let sit for 5-10 minutes until curds form.

Cut the curds into 1-inch pieces with a knife.

Let the curds rest for 5 minutes to firm up.

Gently heat the curds over low heat until they reach 105°F, stirring occasionally.

Using a slotted spoon, transfer curds to a bowl and sprinkle salt over them.

Knead the curds gently until they become smooth and elastic.

Shape the curds into balls and submerge in cold water to cool.

Store in a brine solution or fresh water in the refrigerator.

Cooking Techniques

Spice Level:

Allergens