The Joy of Cheese-making
Filed in archive Around The Kitchen , Recipes by karen on June 13, 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.
By the way, the cheese is delicious with jam on toast!
Permalink: The Joy of Cheese-making
Tags:
cheese homemade food making cook cheese+making make+cheese posted+june
Trackback: http://www.creative-weblogging.com/cgi-bin/mt-tb.pl/24632
