Tuesday, April 20, 2010

How to make cheese


Take full fat, organic non-homogenised milk  (Cleopatra Bath Milk rocks, otherwise Parmalat & Pauls have litre cartons available at Coles, Woolworths & the IGA).  Bring it just before the boil / rising scald in a thick bottom saucepan.

curds & whey

Add small amounts of citric acid (lemon, lime juice) & the milk will start to turn a yellow/ green as the curds & whey separate.  Scoop out the curds with a large ladle.  The process is complete when there is no more thick white milk to separate.

The curds can be pressed & stored in a flat container.  It can be dried fried (it’s like an natural, unprocessed hybrid of haloumi & cottage cheese), used in salads, dips, spread on sandwiches and flat breads… any meal that you are aiming to up protein, nutrition, and general deliciousness.

The whey can be frozen or stored in an air tight container for weeks to be used in cakes, pancakes, soups, white sauces, as stock and anywhere that you want to substitute milk for a higher protein, probiotic & nutritional content.

It takes less time to make than an instant latte & could change your immune health & waistline within days.  So what are you waiting for?

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