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Really Easy Cheese
Category: Arts
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Publish Date: 2017-02-13 11:47:58
Description: Making Cheese is really easy! HONEST! Well at least some cheeses are really easy! Paneer This is a simple cheese, used the world over. You don’t need huge amounts of milk. It is an extension of the whole milk ricotta type cheese, being made in almost the same way, except the curds are pressed under a heavy weight, and you get quite a hard cheese. You can use vinegar, or lemon juice if you like. You will need 2 litres milk 60 ml White Vinegar or lemon juice Bring the milk to the boil Add the acid and look for the curds forming. If they don’t, bring the milk back to the boil and add some more a teaspoon at a time until they do. Stir slowly. Close the lid and leave for an hour. Pour the curds into a cheesecloth inside a colander and when drained, fold the cheesecloth around the cheese. Place the cheesecloth on a chopping board which is on a draining board. Then another chopping board on top of this. Place a heavy pan of water on the top and leave overnight. The cheese should be ready for use. You can salt it for general eating, or you can cut into cubes and cook in a curry. Mascarpone Warm the cream until it reaches 80C and then stir in the lemon juice. Actually – if you usse a wooden spoon you will find a coating is formed on the back once the cheese is at the correct tmperature. Stop stirring once you feel it is completely mixed. It will never feel really thick, like mascarpone. As it cools it thickens some more. Once it is cool enough, place in a cheese cloth in a colander, in a bowl to catch the drips and place it in the fridge, and leave overnight. The following day you have mascarpone cheese. You can also use tartaric acid, which often comes in powdered form. You have to dissolve two teaspoons of powder in about 3 tablespoons of water, and use that instead of the lemon juice. You can do the same with citric acid, which is essentially just the same as lemon juice, but doesn’t taste the same, giving a more neutral creamy flavour.
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