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- 2014/09/21
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Homemade fresh cheese;)
レシピ
作り方
- 1
- Put a little of milk (while milk will yield the best cheese) in a medium or large pot with cover and just bring to a boil but not to boil– you want bubbles forming around the edges the pot, stirring occasionally.(80 degree.)
- 2
- Once the milk is just about to start to boil, with bubbles along the edges of the pot, take the milk off the heat.
Add the lemon zest that will make the milk curdle.
- 3
- Put the milk on the heat again to boil and let the acid curdle it. Once just milk bring to boil, take off from the heat.
You want the curds (chunks of cheese) and whey (remaining liquid from the milk) to fully separate. Depending on the milk, the acid, and the temperature, this will take between 20 and 30minutes.
- 4
- While the milk is dividing into curds and whey, line a colander or strainer with a double layer of cheesecloth or a clean kitchen towel and set it over a large bowl. After milk has divided, pour the curds and whey into the waiting lined strainer.
- 5
- Make sure the curds sit above the strained off whey so any additional liquid can drain off fully.
- 6
- Transfer the cheese to a bowl or plate. Add salt or herbs, if you like. Store fresh cheese covered and chilled. The flavor is at its best right after making, but fresh homemade cheese keeps for up to three days just fine.
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1l 1lemon for 200g cheese
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もぐもぐ! (19)
いま人気のレシピと料理写真
