CHEESEMAKING 101: Fancy making your own? It’s easier than you think.
Think of the word “cheese” and you could come up with any of the following: Red Leicester, Tilsit, Caerphilly, Bel Paese, Red Windsor, Stilton, Emmental, Gruyère, Norwegian Jarlsberg… and quite possibly the other 34 as well.National Cheese Emporium
After dried meat and grains, cheese is probably the oldest preserved food known to humankind. Legend has it that cheese was “discovered” when a pastoralist who was carrying milk in a bag fashioned from the intestines of a herbivore found that his milk had separated into solid curds and liquid whey. He soon realised that he had a delicious meal in his milk bag, and so began the story of cheese. It’s a good story and may or may not be true.
A breakdown discloses that there’s lots of water in the mix – 87% is about the average hydrous content of ordinary cow’s milk. The remaining 13% makes up the solids, most of which end up as your cheese. A look at these solids point approximately to a 4% fat content, 2.6% casein content, a 4.8% lactose or milk sugar content, around 0.8% minerals and another 0.8% other fairly insignificant stuff.
of bacteria to make their cheeses – usually in an attempt to emulate techniques of the traditional Old World cheesemakers. It is significant to note that the enforced requirement of pasteurising milk by health compliance authorities has resulted in a swing towards pasteurising milk to make cheese.for 30 minutes, then cooled rapidly. But this method isn’t very common in the mass dairy distribution sector.
India, the land of curries and spices. But India is also the nation that hosts the largest population of vegetarians in the world. In fact, 38% of India’s estimated 1.38 billion people are vegetarian, mostly because of the country’s prevailing Hindu faith which advocates against eating flesh. Shortly before the milk comes to the boil, pour in the vinegar. Stir and look for curdling. If it does not curdle, add small quantities of vinegar until it does. Once it has curdled, leave for 10 minutes.Strain the milk curds through the cheesecloth. Rinse the curds lightly under cold water to wash out the vinegar.
1 large bowl well-rinsed chopped greens: use any of spinach, kale, chard, pumpkin or mustard leaves, or a combination of what you’ve got. I used maroga and cabbage the last time I made it and it was excellent.2 teaspoons ground coriander In a large bowl, whisk together the turmeric, chilli powder, 1 teaspoon salt and 3 tablespoons oil. Drop in the paneer cubes and toss carefully. Marinate for at least two hours.
Eat them on their own, on crackers, in salads, stuffed into grilled peppers or included in pita bread fillings – labneh balls are extremely versatile and a boon to the cook who wants to put together something healthy and tasty in a hurry.5 litres whole milk. I get good results with unpasteurised goat milk.
Cover and wrap the pot with a large blanket to insulate it and keep it in a warm place for at least 10 hours. You should be aiming for around 25ºC.
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