Fresh Cheese - Revision history

Sarah Van Der Goes: wikified

2007-07-12T15:07:49Z

wikified

← Older revision		Revision as of 01:07, 13 July 2007
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	This makes a very soft mild white cheese, good for sweet or savoury dishes, or to accompany fruit as a dessert.		This makes a very soft mild [[white]] [[cheese]], good for sweet or savoury dishes, or to accompany [[fruit]] as a [[dessert]].

	==Ingredients==		==Ingredients==
	*1l cultured buttermilk		*1l cultured [[buttermilk]]
	*10l skim (trim) milk, fresh or from powder		*10l skim (trim) [[milk]], fresh or from powder
	*7ml fresh liquid rennet (Renco)		*7ml fresh liquid [[rennet]] (Renco)
	*1 tbsp salt (preferably uniodised)		*1 tbsp [[salt]] (preferably uniodised)

	==Method==		==Method==

	===Culturing the milk===		===Culturing the milk===
	Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.~~<br><br>~~		Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.

	Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.		Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.

	===Making the curd===		===Making the [[curd]]===
	Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.		Raise the temperature of the milk to 32C. Combine the rennet with 1c of [[water]] and add it to the milk. Stir the milk with a [[whisk]] for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a [[knife]] through it vertically and diagonally. Slowly raise the temperature of the curds and [[whey]] to 42C, stirring gently. You can do this in a large [[double boiler]] or very carefully on the [[stove]] top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a [[spoon]], or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though [[cheesecloth]]. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.

	===Variations===		===Variations===
	#If you want a more solid cheese, the curds can be put in a mold and pressed lightly.		#If you want a more solid cheese, the curds can be put in a mold and pressed lightly.
	#If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey.		#If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml [[cream]] along with the salt and serve plain, with fruit, or with [[honey]].

	==Notes==		==Notes==

Ladyadele at 03:52, 12 July 2007

2007-07-12T03:52:42Z

← Older revision		Revision as of 13:52, 12 July 2007
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	==See Also==		==See Also==
	[[Peerless Kitchen]]		[[Peerless Kitchen]]
	[[Category:Recipes]]		[[Category:Recipes]] [[category:From the Peerless Kitchen]]

Ladyadele at 23:57, 15 April 2007

2007-04-15T23:57:37Z

← Older revision		Revision as of 09:57, 16 April 2007
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	==Method==		==Method==
	'''2-3 days ahead:'''
⚫	Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.

	===Culturing the milk===		===Culturing the milk===
		⚫	Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.<br><br>
	Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.		Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.

Ladyadele at 23:54, 15 April 2007

2007-04-15T23:54:38Z

← Older revision		Revision as of 09:54, 16 April 2007
Line 11:		Line 11:
	Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.		Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.

	===~~=1-2~~ ~~days~~ ~~ahead=~~===		===Culturing the milk===
	Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.		Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.

	===~~=To make~~ the curd:====		===Making the curd===
	Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.		Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.

	===~~=Variation 1=~~===		===Variations===
	If you want a more solid cheese, the curds can be put in a mold and pressed lightly.		#If you want a more solid cheese, the curds can be put in a mold and pressed lightly.
		⚫	#If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey.

	====Variation 2====
⚫	If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey.~~<br><br>~~

	==Notes==		==Notes==

132.181.4.133 at 21:42, 15 April 2007

2007-04-15T21:42:07Z

← Older revision		Revision as of 07:42, 16 April 2007
Line 11:		Line 11:
	Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.		Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.

	===1-2 days ahead===		====1-2 days ahead====
	Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.		Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.

	===To make the curd:===		====To make the curd:====
	Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.		Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.

	===Variation 1===		====Variation 1====
	If you want a more solid cheese, the curds can be put in a mold and pressed lightly.		If you want a more solid cheese, the curds can be put in a mold and pressed lightly.
⚫	===Variation 2===
⚫	If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey.<br><br>

		⚫	====Variation 2====
⚫	*A clean break is achieved when the curd has solidified and seperated from the whey. If you push your finger into the top of the curd, it should seperate cleanly around it, and your finger should come out clean. If it still seems mushy, let it sit a little longer.
		⚫	If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey.<br><br>

			==Notes==
		⚫	A clean break is achieved when the curd has solidified and seperated from the whey. If you push your finger into the top of the curd, it should seperate cleanly around it, and your finger should come out clean. If it still seems mushy, let it sit a little longer.

	==See Also==		==See Also==

132.181.4.133 at 21:41, 15 April 2007

2007-04-15T21:41:09Z

New page

This makes a very soft mild white cheese, good for sweet or savoury dishes, or to accompany fruit as a dessert.

==Ingredients==
*1l cultured buttermilk
*10l skim (trim) milk, fresh or from powder
*7ml fresh liquid rennet (Renco)
*1 tbsp salt (preferably uniodised)

==Method==
'''2-3 days ahead:'''
Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.

===1-2 days ahead===
Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.

===To make the curd:===
Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.

===Variation 1===
If you want a more solid cheese, the curds can be put in a mold and pressed lightly.
===Variation 2===
If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey.<br><br>

*A clean break is achieved when the curd has solidified and seperated from the whey. If you push your finger into the top of the curd, it should seperate cleanly around it, and your finger should come out clean. If it still seems mushy, let it sit a little longer.

==See Also==
[[Peerless Kitchen]]
[[Category:Recipes]]