Cheese staunchly holds top spot on the door in our fridge, but - TopicsExpress



          

Cheese staunchly holds top spot on the door in our fridge, but come October 1, I will have to either find a local alternative to supermarket brands, or make my own. Ive always secretly aspired to be a cheese maker so today I gave it a go and knocked out a chunk of Queso Blanco. Never heard of it before, but its traditional Mexican fresh cheese, that the book Homegrown and Handmade described as fool proof. It was easy and tastes great so Im stoked. To eat you either brown it off like paneer or crumble it over salads like feta. What 1 litre whole milk 1 TBS vinegar or lemon HOW Heat milk to 180f, pour in vinegar. Stir as it curdles. Remove from heat. Pour into a colander lined with muslin. The chunk is the curds and the liquid is the whey. Tie the corners of the muslin and hang from sink faucet for four hours. Then unwrap and put cheese in fridge ready to go. I will find a way to use the whey, but not today. I cant believe I just made cheese. Give it a go. X
Posted on: Tue, 09 Sep 2014 09:36:36 +0000

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