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Around The Kitchen
, Recipes
by karen on June 14, 2006
I probably even grinning like a Cheshire cat when I tasted my first batch of fresh cheese last night. It was so simple, I don't know why there are not many people making their own!
My cheese tasted wonderful, with a slightly nutty taste. It's still a bit lumpy like cottage cheese and I prefer it a bit smoother. I'll work on that first before posting the detailed procedures. But for the not-Faint-of-heart, here are the general instructions:
- Pasteurise 1 litre milk in a double boiler till very fine bubbles appear on the surface.
- Gradually pour 2 cups of water mixed with 2 tablespoons vinegar.
- Stir gently until the curds form into a solid mass, floating on top of a light, yellowish liquid (whey).
- Strain into a cheesecloth, reserving around 2 cups of the whey.
- Dissolve 1 tablespoon salt in the reserved whey and immerse the curds for 10 minutes.
- Drain and cool.
That's about it! You'll hear about my cheese-making adventures occasionally. In the meantime, I'll have to perfect my strokes for a smoother texture.
By the way, the cheese is delicious with jam on toast!
Permalink: The Joy of Cheese-making
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/24632
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Vote for The Joy of Cheese-making:
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Rating: 8.00 out of 5 vote(s) cast.
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Response from:
Ivy
(06/14/06 10:37am)
My grandma always used to make her own cheese this way. But, once she made it she took it to a special room , lighted a fire and let the cheese take in some smoke - it was wonderful!
Response from:
Karen
(06/15/06 8:13am)
Wow! Smoked cheese! I should try that after the summer. Am almost drooling now, Ivy! You are baaaaaaddd, hehehe!
Response from:
Ivy
(06/25/06 9:09pm)
I also get this great smoked cheese from the market near my house. It's $15 for 1/2 kg, but worth every cent! It's almost black and hard on the outside and soft and white on the inside, salty and sooo good!
Response from:
Karen
(07/01/06 8:45am)
Wow Ivy, you always know how to make me drool. You naughty girl!
Response from:
nogoer
(10/31/06 12:24pm)
Please dont get mad...i couldnt find a direct contact for this website.
I run a website you may find helpful in tracking and working on your cheesemaking project. The site is all about the main food crafts out there and we would love to have more people contributing to our community. Its 100% free and only requires registration so you can use the personalized tools
www.foodartisan.net
I run a website you may find helpful in tracking and working on your cheesemaking project. The site is all about the main food crafts out there and we would love to have more people contributing to our community. Its 100% free and only requires registration so you can use the personalized tools
www.foodartisan.net
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