Another exceptionally simple cheese, which in times without refrigeration would have extended the shelf life of milk from days to weeks. As with so many of my receipts (recipes, but I like the older word) it screams for experiments, snip in some chives perhaps? Who knows, you decide! It will work for any type of milk, but full fat milk is absolutely necessary. Who knew cheese making could be so easy?
Ingredients: Whole milk, vegetable or animal rennet or lemon juice
Put whatever amount of milk you have in a pan and warm gently to body temperature, when you put your (very clean finger) into the pan you should notice no change in temperature. Then add a few drops of rennet or the juice of half a lemon and stir. Leave to separate for 2 hours off the heat, then strain through a fine sieve/muslin cloth over night. C'est tout! We have a simple cheese.
At this point you can add a pinch of salt or any additional flavourings, it will be sweet and quite moist, definitely spreadable. But will become drier with time, it should last 7-10 days covered in the fridge. Happy eating!
No comments:
Post a Comment