help please

Recipes and techniques for soft cheese.

help please

Postby welsh wizard » Thu May 10, 2012 7:44 pm

Once a year I try to teach a group of school children something different from the world of cookery. Up to now we have done simple prep and cooking of game and making a hot smoker from a biscuit tin and cooking some fish. This year I would like to show them simple cheese making. Please can anyone suggest a simple soft cheese recipe we can make in the classroom? Please remember for a number of these school children money is tight. Thank you

Cheers WW
Only those who go too far know how far they can go TSE
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby wheels » Thu May 10, 2012 8:31 pm

Paneer's the simplest I know of WW.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby welsh wizard » Thu May 10, 2012 8:35 pm

Thanks Phil can you point me in a recipe direction?

Cheers WW
Only those who go too far know how far they can go TSE
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby wheels » Thu May 10, 2012 9:02 pm

WW

For these things it has to be Manjula:

http://www.manjulaskitchen.com/2008/05/ ... ke-paneer/

She makes me smile, but this may help as well:

http://www.cookingandme.com/2010/08/how ... ttage.html

Phil :D :D
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby DiggingDogFarm » Fri May 11, 2012 12:04 am

Fromage Blanc is also incredibly easy to make......

http://www.youtube.com/watch?v=v6884Dl163g


~Martin
User avatar
DiggingDogFarm
Registered Member
 
Posts: 446
Joined: Wed Jan 25, 2012 5:38 am
Location: Finger Lakes Region of New York State

Postby mitchamus » Fri May 11, 2012 5:28 am

wheels wrote:Paneer's the simplest I know of WW.

Phil


I would have to agree.... especially since you can eat it straight away too...
Australia - Where the Beef sausage is King.
mitchamus
Registered Member
 
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

Postby welsh wizard » Fri May 11, 2012 3:43 pm

Many thanks to everyone and ta for the links

Cheers WW
Only those who go too far know how far they can go TSE
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Re: help please

Postby wheels » Sun May 13, 2012 1:49 pm

welsh wizard wrote:...Please remember for a number of these school children money is tight. Thank you

Cheers WW


With that in mind, I tried making Paneer with the cheap homogenised full fat milk from ALDI - 2 Litres for £1.

Heated, added 2 lemon's worth of juice plus a bit of white wine vinegar for good measure and ended up with this:

Image

(Pictured before pressing)

If you use vinegar for cheapness, you'll get approx 380gm for just over a quid.

HTH
Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby welsh wizard » Sun May 13, 2012 2:05 pm

Thank you Phil - what did it come out like?

Cheers WW
Only those who go too far know how far they can go TSE
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby wheels » Sun May 13, 2012 3:06 pm

It's fine WW. It'll make a good ricotta substitute. The other good thing about it is that, like Halloumi, it doesn't melt easily - great for use in pakoras etc.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby welsh wizard » Sun May 13, 2012 6:31 pm

Thank you Phil most helpful

Cheers WW
Only those who go too far know how far they can go TSE
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby saucisson » Tue May 15, 2012 5:45 pm

Do you know any cheese makers at the Farmers Market? I was wondering if you could blag some whey from them and make ricotta?
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby welsh wizard » Tue May 15, 2012 7:19 pm

Interesting thought - thanks WW
Only those who go too far know how far they can go TSE
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby mitchamus » Tue May 15, 2012 11:17 pm

Ask you local milk distributor to donate the milk?

I'm sure 20L won't make too much of a dent in their profit margin.
Australia - Where the Beef sausage is King.
mitchamus
Registered Member
 
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia


Return to Soft Cheese Making

Who is online

Users browsing this forum: No registered users and 1 guest