As requested by @Cookie:
This delicate fresh cheese is usually made with skimmed milk but can be made with any milk. This recipe produces firm, separate pieces of curd that can be bound together with a little yoghurt to enhance the texture. The cheese is left to mature overnight, which allows for a more pronounced flavour to develop.
Recipe from 'How to make Soft Cheese’ by Gerard Baker.
Ingredients
2.5 litres milk
300 ml live yoghurt
1/4 tsp rennet mixed with 1 tsp cooled water
1-2 tbsp cream or yoghurt (optional)
Method
This delicate fresh cheese is usually made with skimmed milk but can be made with any milk. This recipe produces firm, separate pieces of curd that can be bound together with a little yoghurt to enhance the texture. The cheese is left to mature overnight, which allows for a more pronounced flavour to develop.
Recipe from 'How to make Soft Cheese’ by Gerard Baker.
Ingredients
2.5 litres milk
300 ml live yoghurt
1/4 tsp rennet mixed with 1 tsp cooled water
1-2 tbsp cream or yoghurt (optional)
Method
- Place the milk in a large stainless steel pan set over medium heat. Use a digital thermometer to monitor the temperature. When it reaches 25C remove pan from the heat
- Add yoghurt and rennet. stir well and cover.
- Leave in a warm place until the curd forms, then leave the curd to develop flavour overnight.
- The next day, place the pan over a medium heat and cut the curds into 1-2cm cubes.
- Monitor the temperature and when it reaches 45C reduce the heat and stir the curds gently for 25-30 mins without breaking them up. As the curd warms up it will firm up and begin to sink.
- Taste the curd and remove from the whey as soon as you have a consistency you like.
- Gently drain the curds through a colander lined with muslin, taking care not to break them up.
- When drained add the cream or yoghurt, if using and store in the fridge for up to 3 days.
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