Bought in the organic shop the last 2 bottles of organic unhomogenised milk from the well known 3 ladies farm. They are near the expire date and I don’t want them to suffer lost.
The simplest way to use them up quick is to turn into fresh cheese, using rennet or lemon juice. I keep a small bottle of rennet in the fridge, less heating up then using lemon juice.
First, warm milk in water bath to around 37˚C, add some yogurt to add probiotics, rest for a few hours. Still at 37˚C, Stir in a few drops of rennet diluted in 1/4 cup of water, more rennet make the cheese harder. Let it rest for half an hour without moving.
It would have curdled, cut into big cubes, bring back to 37˚C and gently stir to loosen the curds. Whey will start to ooze out, keep gently stirring for at least 10 minutes, longer will make the cheese harder. At this moment it is like soft tofu.
Remove from heat, ladle curd into cloth lined sieve or cheese mould, whey continue to come out, after a day, the fresh cheese will be ready to eat. The texture will be like cooked egg white. The whey is nutritious and easy to drink too with a mild sweetness.
Fresh cheese will soften on heating, a good protein source to be used in omelette/pancake, like this one with a lot of fresh herbs.
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