Home made soft cheese is super easy to make. I think it is sometimes called Farmer's Cheese in the USA. You need just 2 ingredients (milk and vinegar) and the magic happens! Usually any flavourings are added after straining off the whey - but as I wanted the saffron to heat up to colour and flavour the cheese, I added it at the beginning.
I would say that this saffron cheese is best used in other recipes (such as stuffed spinach and ricotta pancakes - see below) rather than eaten neat on crackers. But that is up to you.
Ingredients
500 ml full-fat milk
1/4 tsp saffron
2 tbsp vinegar or lemon juice
Salt to taste
Method
I would say that this saffron cheese is best used in other recipes (such as stuffed spinach and ricotta pancakes - see below) rather than eaten neat on crackers. But that is up to you.
Ingredients
500 ml full-fat milk
1/4 tsp saffron
2 tbsp vinegar or lemon juice
Salt to taste
Method
- Place the milk in a saucepan and crumble the saffron into it. Heat gently, stirring occasionally
- When small, bubbles begin to form on the surface of the milk, but it is not yet boiling, turn off the heat.
- Add the vinegar or lemon juice and the milk should separate into curds and whey.
- Place a colander or sieve over a large bowl and line with cheesecloth, or a J-cloth (I used a jelly strainer).
- Pour the curds and whey carefully into the cloth. The whey will collect in the bowl and can be used in baking (I use it to make bread).
- Lift the cheesecloth up and wrap it around the curds, twisting and squeezing to remove as much moisture as possible.
- Place the curds in a bowl and add salt to taste. If you want a finer texture use your hands the rub the curds (as you would when rubbing fat into flour for pastry).
- You can then shape the cheese by packing into a small bowl. Or you can return it to the cheesecloth and shape into a ball. If you want a finer texture use your hands the rub the curds (as you would when rubbing fat into flour for pastry).
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