quick recipe

Recipes and techniques for soft cheese.

quick recipe

Postby jpj » Tue Apr 25, 2006 10:46 pm

JPJ.....Can you please put post like this on the cheese chat this is purely for recipes Unless you can give it a name



don't think this one's been mentioned:
gallon of whole milk slowly heated to nearly boiling, 6 tbsp of white wine / cider vinegar added. stirred around well. left for 15 mins undisturbed to curdle. strain through muslin until it stops dripping - couple of hours say. add a tsp of salt and flavouring of choice - 2 minced cloves of garlic and a load of celery seeds is a good combination, or mixed cracked peppercorns - mix well together. shape into balls, roll around in a few more celery seeds / pepper. bung in fridge (in a covered bowl, not open - too dry). lasts for a couple of weeks if forgotten, but definitely best left for a couple of days.
most recently i got a yield of 1.5k from just over two gallons, so you get a good return :D
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Postby Rik vonTrense » Wed Apr 26, 2006 3:37 pm

This is the quick way to make Riccotta but is classed as being costly because true Riccotta is made from the whey which is discarded from making any cheese.

By boiling you are going to precipitate the proteins and you use the wine vinegar to acidfy the milk for the curds to form.
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Postby jpj » Wed Apr 26, 2006 9:17 pm

tastes nice
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