This recipe was demonstrated and served at the morning Preparedness Class on Cheese-making.
Recipe By: foodwishes.blogspot.com (with adjustments by Itza Bailey)
Serves: Approx. 1 cup
Start-to-Finish: 20 min + overnight chill
Ingredients:
1 quart fresh, local whole milk
2 tsp lemon juice or white vinegar, more if needed
3/4 tsp salt, or to taste
Directions:
1. In a large stainless steel pot, warm the milk up to 175F or right before it simmers.
2. Add vinegar or lemon juice. (Don't be afraid to add more if your curds aren't forming up.)
3. Separate curds and whey by straining milk through a colander, lined with cheesecloth.
4. Allow whey to drain away from curds for 5 minutes.
5. Add salt and pepper to curds
6. Cool overnight in refrigerator.
Showing posts with label Cheesemaking. Show all posts
Showing posts with label Cheesemaking. Show all posts
Tuesday, October 4, 2011
Thursday, September 29, 2011
American Mozzerella
Recipe By: Dr. David Fankhauser, for Redco Foods 10 June 2003
Ingredients:
1/2 rennet tablet
1 1/4 tsp citric acid
3/4 cup cool water
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 tsp cheese salt + additional salt for briny water
Directions:
1. Warm milk over gentle heat 88ºF, take care not to scorch.
2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water.
3. Add to 88ºF milk, stir well.
4. Dissolve 1/2 rennet tablet into 1/4 cup cool water.
5. Stir thoroughly into warmed milk mixture.
6. Let set undisturbed for 1-2 hours, until a clean break is achieved.
7. Cut curd into 1/2 inch cubes.
8. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 108º F.
9. Hold at 108ºF for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.
10. Pour curds and whey through a cheesecloth lined colander over a 1 gallon container, let drain for 15 minutes.
11. Save whey to make ricotta if you wish (see recipe).
12. Break up curd, mix in 1 tsp salt thoroughly.
13. Place 1 cup of salted curd into 2 cup measuring cup.
14. Microwave on high for 45 seconds.
15. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly.
16. Heat again for 20 more seconds.
17. Stretch and fold to make smooth and elastic.
18. Shape into a soft ball.
19. Drop into cold, salted water (1/3 cup salt per quart).
20. Let sit in refridgerator for 24 hours.
21. Store in an air tight container. Use within a week or so.
Ingredients:
1/2 rennet tablet
1 1/4 tsp citric acid
3/4 cup cool water
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 tsp cheese salt + additional salt for briny water
Directions:
1. Warm milk over gentle heat 88ºF, take care not to scorch.
2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water.
3. Add to 88ºF milk, stir well.
4. Dissolve 1/2 rennet tablet into 1/4 cup cool water.
5. Stir thoroughly into warmed milk mixture.
6. Let set undisturbed for 1-2 hours, until a clean break is achieved.
7. Cut curd into 1/2 inch cubes.
8. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 108º F.
9. Hold at 108ºF for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.
10. Pour curds and whey through a cheesecloth lined colander over a 1 gallon container, let drain for 15 minutes.
11. Save whey to make ricotta if you wish (see recipe).
12. Break up curd, mix in 1 tsp salt thoroughly.
13. Place 1 cup of salted curd into 2 cup measuring cup.
14. Microwave on high for 45 seconds.
15. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly.
16. Heat again for 20 more seconds.
17. Stretch and fold to make smooth and elastic.
18. Shape into a soft ball.
19. Drop into cold, salted water (1/3 cup salt per quart).
20. Let sit in refridgerator for 24 hours.
21. Store in an air tight container. Use within a week or so.
Cottage Cheese
Recipe By: Dr. David Fankhauser, for Redco Foods
Start to Finish: 18 hours
Ingredients:
1/4 rennet tablet
1/2 cup water
1 gallon skim milk
1/4 cup buttermilk
1 teaspoon salt
1/3 cup cream
Directions:
1. Dissolve rennet tablet in water by crushing.
2. Set aside.
3. In a large saucepan, heat skim milk to 70º F.
4. Stir in buttermilk and rennet tablet solution, mixing well.
5. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. (To test for a firm curd, remove a milk sample at a point near the edge of the saucepan with a spoon. The curd is ready to cut when the coagulated milk sample holds its shape and the edges are sharply defined.)
6. Cut curd into 1/2-inch long pieces using a long knife.
7. Heat curd slowly over hot water until temperature reaches 110ºF.
8. Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly.
9. Pour mixture onto the fine cheesecloth in a colander and drain off whey.
10. After whey has drained 2 to 3 minutes, lift curd in cheesecloth and immerse in pan of cold water for 1 to 2 minutes, stirring and pressing with a spoon.
11. Then immerse in ice water for 1 to 2 minutes.
12. Drain the curd until it is free from whey and place in a large bowl.
13. Add salt and cream and mix thoroughly.
14. Chill.
Start to Finish: 18 hours
Ingredients:
1/4 rennet tablet
1/2 cup water
1 gallon skim milk
1/4 cup buttermilk
1 teaspoon salt
1/3 cup cream
Directions:
1. Dissolve rennet tablet in water by crushing.
2. Set aside.
3. In a large saucepan, heat skim milk to 70º F.
4. Stir in buttermilk and rennet tablet solution, mixing well.
5. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. (To test for a firm curd, remove a milk sample at a point near the edge of the saucepan with a spoon. The curd is ready to cut when the coagulated milk sample holds its shape and the edges are sharply defined.)
6. Cut curd into 1/2-inch long pieces using a long knife.
7. Heat curd slowly over hot water until temperature reaches 110ºF.
8. Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly.
9. Pour mixture onto the fine cheesecloth in a colander and drain off whey.
10. After whey has drained 2 to 3 minutes, lift curd in cheesecloth and immerse in pan of cold water for 1 to 2 minutes, stirring and pressing with a spoon.
11. Then immerse in ice water for 1 to 2 minutes.
12. Drain the curd until it is free from whey and place in a large bowl.
13. Add salt and cream and mix thoroughly.
14. Chill.
Spinach Cashew “Cheese” Spread
Recipe By: Rawmazing.com
Serves: 2 cups
Start to Finish: 6 hours soaking + 10 minutes
Ingredients:
1 cup cashews, soaked at least 6 hours
3 TBSP lemon juice (juice from 1 1/2 lemons)
¼ cup olive oil
1 shallot, chopped
1 clove garlic, chopped
1 pinch salt
1 cup firmly packed spinach
Optional: additional spinach up to 1 more cup
Directions:
1. Soak cashews at least 6 hours.
2. Drain cashews and place in food processor.
3. Add lemon juice and olive oil, process until smooth.
4. Add shallot and garlic, process until smooth.
5. Add the spinach, process until smooth.
6. Remove the mixture from the food processor. 7. If desired, hand chop additional 1 cup of spinach and stir in.
Serves: 2 cups
Start to Finish: 6 hours soaking + 10 minutes
Ingredients:
1 cup cashews, soaked at least 6 hours
3 TBSP lemon juice (juice from 1 1/2 lemons)
¼ cup olive oil
1 shallot, chopped
1 clove garlic, chopped
1 pinch salt
1 cup firmly packed spinach
Optional: additional spinach up to 1 more cup
Directions:
1. Soak cashews at least 6 hours.
2. Drain cashews and place in food processor.
3. Add lemon juice and olive oil, process until smooth.
4. Add shallot and garlic, process until smooth.
5. Add the spinach, process until smooth.
6. Remove the mixture from the food processor. 7. If desired, hand chop additional 1 cup of spinach and stir in.
Basic Hard Cheese
Recipe By: Dr. David Fankhauser, for Redco Foods
Serves: 1 pound
Start to Finish: 3 hours + sitting overnight for 2 separate nights + 3 weeks from rind to form
Ingredients:
1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
¼ cup active cultured buttermilk (1/2 cup plain yogurt will also work yogurt must contain live and active culture)
1/2 tablet rennet
¼ cup cool water
2 tsp salt + additional
Directions:
1. The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68F in the sterilized pot.
2. Thoroughly blend in buttermilk
3. Cover milk with the sterilized lid.
4. Let sit out at room temperature overnight.
5. The next morning, gently warm the milk up to 86F.
6. Meanwhile, dissolve 1/2 tablet of Rennet in ¼ cup cool water.
7. Stir the dissolved rennet into the 86F milk to mix thoroughly.
8. Cover, let sit undisturbed for an hour or more in a warm place in the room. (Be patient. Do not disturb the milk until it has coagulated.)
9. Test for a "clean break" by probing a clean finger into the milk and lift. If it has gelled enough to break cleanly as the finger is lifted, go to next step. If the milk is liquid or semi-gelatinous and softly flows across your finger, let sit until a clean break is obtained. It may take as long as 1-2 hours more. Be patient, do NOT disturb the milk.
10. Once a clean break is achieved, cut the curd with a long knife into ½ inch cubes.
11. Place the pot over a low fire, stir curd with cleaned bare hand by reaching down to bottom, gently lifting and stirring. Cut larger curds as they appear. Do not mash or squeeze.
12. Continue stirring for 15 min to prevent the curds from clumping together or overheating at the bottom.
13. Warm the curds to 92F for softer curd cheese, or as high as 102F for very firm cheese.
14. Stir and maintain 92F until curd has contracted to consistency of firm scrambled eggs.
15. Remove from stove and let sit for 10 minutes. (The curds should sink in whey.)
16. Pour off the whey through a strainer and save for ricotta if you wish.
17. Place the curds in a large bowl.
18. Sprinkle 2 tsp salt over curds, working with hands to mix in.
19. Pour off any additional whey.
20. Line cheese press frame with cheesecloth
21. Place the still-warm curds into the cloth, press into the frame.
22. Fold the corners of the cloth over top of the curds and place a heavy weight on top to press down the curds.
23. Let sit at room temperature for 12 hours or so.
24. The next morning, remove and unwrap the cheese from the press.
25. Rub the outside with salt, re-wrap with a fresh cheesecloth and place on a rack in the refrigerator.
26. Replace cloth when it becomes wet (daily at first).
27. When a dry yellowish rind forms (about one to two weeks in the refrigerator), dip in melted wax, store in refrigerator for about a month (if you can wait that long). The longer you wait, the sharper the cheese.
Serves: 1 pound
Start to Finish: 3 hours + sitting overnight for 2 separate nights + 3 weeks from rind to form
Ingredients:
1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
¼ cup active cultured buttermilk (1/2 cup plain yogurt will also work yogurt must contain live and active culture)
1/2 tablet rennet
¼ cup cool water
2 tsp salt + additional
Directions:
1. The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68F in the sterilized pot.
2. Thoroughly blend in buttermilk
3. Cover milk with the sterilized lid.
4. Let sit out at room temperature overnight.
5. The next morning, gently warm the milk up to 86F.
6. Meanwhile, dissolve 1/2 tablet of Rennet in ¼ cup cool water.
7. Stir the dissolved rennet into the 86F milk to mix thoroughly.
8. Cover, let sit undisturbed for an hour or more in a warm place in the room. (Be patient. Do not disturb the milk until it has coagulated.)
9. Test for a "clean break" by probing a clean finger into the milk and lift. If it has gelled enough to break cleanly as the finger is lifted, go to next step. If the milk is liquid or semi-gelatinous and softly flows across your finger, let sit until a clean break is obtained. It may take as long as 1-2 hours more. Be patient, do NOT disturb the milk.
10. Once a clean break is achieved, cut the curd with a long knife into ½ inch cubes.
11. Place the pot over a low fire, stir curd with cleaned bare hand by reaching down to bottom, gently lifting and stirring. Cut larger curds as they appear. Do not mash or squeeze.
12. Continue stirring for 15 min to prevent the curds from clumping together or overheating at the bottom.
13. Warm the curds to 92F for softer curd cheese, or as high as 102F for very firm cheese.
14. Stir and maintain 92F until curd has contracted to consistency of firm scrambled eggs.
15. Remove from stove and let sit for 10 minutes. (The curds should sink in whey.)
16. Pour off the whey through a strainer and save for ricotta if you wish.
17. Place the curds in a large bowl.
18. Sprinkle 2 tsp salt over curds, working with hands to mix in.
19. Pour off any additional whey.
20. Line cheese press frame with cheesecloth
21. Place the still-warm curds into the cloth, press into the frame.
22. Fold the corners of the cloth over top of the curds and place a heavy weight on top to press down the curds.
23. Let sit at room temperature for 12 hours or so.
24. The next morning, remove and unwrap the cheese from the press.
25. Rub the outside with salt, re-wrap with a fresh cheesecloth and place on a rack in the refrigerator.
26. Replace cloth when it becomes wet (daily at first).
27. When a dry yellowish rind forms (about one to two weeks in the refrigerator), dip in melted wax, store in refrigerator for about a month (if you can wait that long). The longer you wait, the sharper the cheese.
Neufchatel Cheese (Cream Cheese)
Recipe By: Dr. David Fankhauser, for Redco Foods
Serves: 1 pound
Start to Finish: 1 hour + setting over 1st night + straining over 2nd night
Ingredients:
1 gallon milk
1/4 cup culture buttermilk (fresh)
1/4 tablet rennet tablet
¼ cup water
Directions:
1. Pour milk into the pre-sterilized 5 quart pot.
2. Warm to 65 F with stirring.
3. Meanwhile, dissolve ¼ tablet rennet in ¼ cup water.
4. When the milk reaches 65 F, remove from heat, add buttermilk, and whisk to mix thoroughly.
5. Stir the dissolved rennet into the 65 F milk and blend thoroughly.
6. Cover and let sit overnight undisturbed at room temperature (65-70F).
7. The next morning, a clean break should have formed. (If the coagulated milk is not firm enough, let it sit until is does, as long as another 12 hours.)
8. When a clean break is achieved, cut the curd into ½ inch cubes.
9. Ladle the curds and whey into a cheesecloth supported in a large strainer, placed over large bowl.
10. Allow the whey to drain through. If the cloth becomes clogged, lift the cloth back and forth or scrape the curd away from the cloth. Save the whey for ricotta if you wish (see recipe).
11. When most of the whey has drained through, pick up the four corners of the cloth and suspend the curd in a cool place to drain overnight (from a shelf of the refrigerator if you have room).
12. The next day, remove the cheese and mix in1- 3 teaspoons of salt, according to taste.
13. It may be eaten immediately. Store covered in the refrigerator until use.
Serves: 1 pound
Start to Finish: 1 hour + setting over 1st night + straining over 2nd night
Ingredients:
1 gallon milk
1/4 cup culture buttermilk (fresh)
1/4 tablet rennet tablet
¼ cup water
Directions:
1. Pour milk into the pre-sterilized 5 quart pot.
2. Warm to 65 F with stirring.
3. Meanwhile, dissolve ¼ tablet rennet in ¼ cup water.
4. When the milk reaches 65 F, remove from heat, add buttermilk, and whisk to mix thoroughly.
5. Stir the dissolved rennet into the 65 F milk and blend thoroughly.
6. Cover and let sit overnight undisturbed at room temperature (65-70F).
7. The next morning, a clean break should have formed. (If the coagulated milk is not firm enough, let it sit until is does, as long as another 12 hours.)
8. When a clean break is achieved, cut the curd into ½ inch cubes.
9. Ladle the curds and whey into a cheesecloth supported in a large strainer, placed over large bowl.
10. Allow the whey to drain through. If the cloth becomes clogged, lift the cloth back and forth or scrape the curd away from the cloth. Save the whey for ricotta if you wish (see recipe).
11. When most of the whey has drained through, pick up the four corners of the cloth and suspend the curd in a cool place to drain overnight (from a shelf of the refrigerator if you have room).
12. The next day, remove the cheese and mix in1- 3 teaspoons of salt, according to taste.
13. It may be eaten immediately. Store covered in the refrigerator until use.
Feta Cheese
Recipe By: New England Cheese Making Supply Company
Serves: 1 pound
Start to Finish: 8.5 hours + brining for 12 hours + stabilizing for 2 days
Ingredients:
1 gallon whole milk (goat or cow’s milk will work)
1 packet of mesophilic direct set culture (Starter Culture)
½ rennet tablet, crushed and dissolved in ¼ cup cool water
Optional ¼ tsp calcium chloride
Cheese salt for brining
Directions:
1. Heat milk slowly to 86 degree F (use indirect heat by immersing your milk pot in a larger pot of hot water).
2. Add starter culture and gently stir.
3. Hold at 86 degrees F for 1 hour.
4. Dissolve rennet in cool water and add to milk.
5. Stir gently for 1 minute.
6. Let milk sit undisturbed for 30 min at 86 degrees F.
7. The curd is sufficiently firm when it begins separating from the edge of the pot and a finger inserted makes a clean break. (It will feel like firm yogurt.)
8. Cut the curds into ½ inch cubes.
9. Let rest for 10 minutes.
10. Stir curd gently and raise temperature to 95 degrees over 1 hour, stirring every 10 minutes.
11. After 1 hour of slow heating, drain whey by pouring through a cheesecloth-lined colander.
12. Let curds drain for 4 hours at room temperate.
13. Cut into blocks and rotate.
14. Drain for another 30 minutes.
15. Submerge in brine solution (2 TBSP non-iodized salt, 2 cups cool water, ¼ tsp calcium chloride, 1/8 tsp white vinegar) for 10 – 12 hours.
16. Remove cheese from brine and let stabilized for 1 – 2 days at room temperate.
17. Eat within 10 days or store at 48 – 56 degrees F for several months.
Serves: 1 pound
Start to Finish: 8.5 hours + brining for 12 hours + stabilizing for 2 days
Ingredients:
1 gallon whole milk (goat or cow’s milk will work)
1 packet of mesophilic direct set culture (Starter Culture)
½ rennet tablet, crushed and dissolved in ¼ cup cool water
Optional ¼ tsp calcium chloride
Cheese salt for brining
Directions:
1. Heat milk slowly to 86 degree F (use indirect heat by immersing your milk pot in a larger pot of hot water).
2. Add starter culture and gently stir.
3. Hold at 86 degrees F for 1 hour.
4. Dissolve rennet in cool water and add to milk.
5. Stir gently for 1 minute.
6. Let milk sit undisturbed for 30 min at 86 degrees F.
7. The curd is sufficiently firm when it begins separating from the edge of the pot and a finger inserted makes a clean break. (It will feel like firm yogurt.)
8. Cut the curds into ½ inch cubes.
9. Let rest for 10 minutes.
10. Stir curd gently and raise temperature to 95 degrees over 1 hour, stirring every 10 minutes.
11. After 1 hour of slow heating, drain whey by pouring through a cheesecloth-lined colander.
12. Let curds drain for 4 hours at room temperate.
13. Cut into blocks and rotate.
14. Drain for another 30 minutes.
15. Submerge in brine solution (2 TBSP non-iodized salt, 2 cups cool water, ¼ tsp calcium chloride, 1/8 tsp white vinegar) for 10 – 12 hours.
16. Remove cheese from brine and let stabilized for 1 – 2 days at room temperate.
17. Eat within 10 days or store at 48 – 56 degrees F for several months.
Whey Ricotta
Recipe By: New England Cheese Making Supply Company
Serves: 1 pound
Start to Finish: 1.5 hours
Ingredients:
2 gallons fresh whey (no more than 2 hours old)
Optional: add quart of whole milk to whey to increase yield
Directions:
1. Pour 2 gallons of whey into pot and heat to 195 degrees F (Do not boil).
2. As soon as the curds separate, take off the heat and let sit for 10 minutes.
3. Carefully ladle out your curds into a colander lined with cheesecloth.
4. Drain for 20 minutes.
5. Add salt if desired.
6. Refrigerate for up to 1 week.
Serves: 1 pound
Start to Finish: 1.5 hours
Ingredients:
2 gallons fresh whey (no more than 2 hours old)
Optional: add quart of whole milk to whey to increase yield
Directions:
1. Pour 2 gallons of whey into pot and heat to 195 degrees F (Do not boil).
2. As soon as the curds separate, take off the heat and let sit for 10 minutes.
3. Carefully ladle out your curds into a colander lined with cheesecloth.
4. Drain for 20 minutes.
5. Add salt if desired.
6. Refrigerate for up to 1 week.
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