No-waste fresh cheese

Name: How to cook No-waste fresh cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Malou Herkes

No-waste fresh cheese

Making your own cheese is really so simple, and a good way to use up milk that's on the turn.

Ingredient

Cooking time :

30 minutes

1.5 litres

Cooking instructions

* Step 1

Heat milk over a medium heat until frothing and little bubbles appear on the surface. You don't want it to boil. Stir occasionally so the milk doesn't catch on the bottom of the pan.

* Step 2

Turn off the heat and squeeze in the lemon juice, stirring as you do it.

* Step 3

Set aside for 10 minutes. The acid from the lemon will make the milk curdle. This means the curds (what you see in this picture) and the liquid whey separate. The curds will ultimately become your cheese.

* Step 4

If it doesn't curdle, repeat the above steps, adding more lemon juice.

* Step 5

Now for the cheese. Line a sieve with a clean muslin or tea towel and place it over a large bowl.

* Step 6

Pour the curdled milk into the lined sieve so the curds collect in the sieve and the whey drips into the bowl.

* Step 7

Add a heaped teaspoon of salt and stir well.

* Step 8

Bundle up the muslin or tea towel and secure with an elastic band.

* Step 9

Add a weight, like 2 cans of beans, on top. This will press the cheese and remove excess whey. You can leave it in the fridge overnight for a firm cheese, like paneer. Or press it just for 30 minutes for a softer cottage cheese, like this.

* Step 10

Keep the excess whey to add to soups or smoothies if you like. Store the cheese in the fridge. Delicious in sandwiches or turned into cheese fritters.

Note: if there is a photo you can click to enlarge it