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Help again Please

PostPosted: Wed Apr 09, 2008 9:56 pm
by welsh wizard
Hi to all.

Now I have been at the Farmers Market for some time I have adopted (for the sake of a better word) a group of keen youngsters who want to learn about real food. However although I have a myrriad of ideas for simple meat based products, I am at a loss for introducing them to cheese.

What is the simplest cheese I could make with them that would get the quickest results?

Price although not terribly important needs to be reasonable coz I am funding it.......

Thanks WW

PostPosted: Thu Apr 10, 2008 6:42 am
by johnfb
Indian cheese is simply milk and lemon juice.
Something for the weekend TV show on BBC1 made this a few weeks back.
It is on the web site I believe.
Dead easy to make.


PostPosted: Thu Apr 10, 2008 6:45 am
by johnfb
Here's a bit more for ya

Indian Cheese (Paneer)
2 qt. whole milk
3 to 4 T fresh lemon juice

Bring the milk to a boil in a heavy saucepan. As soon as it begins to froth, add 3 tablespoons of the lemon juice. Stir it in and remove from the heat. The curds should separate from the whey. If they do not, bring the milk once again to a boil and add the remaining tablespoon of lemon juice.

Line a strainer with a large, double layer of cheesecloth. Set the strainer over a large bowl. Pour the curds and whey into the strainer. Let the whey drain. Lift up the 4 corners of the cheesecloth and gently stir cheese into a bundle. Put the bundle on a board set in the sink. Place a plate on the bundle. Put a weight, such as a pot of water, on the plate. Remove the weight after 4 to 6 hours; cheese should be firm. Untie the bundle and refrigerate.

PostPosted: Thu Apr 10, 2008 8:52 am
by jpj
get yourself a copy of ricki carroll's home cheesemaking book: ... 1580174647
and / or check out her website:

30 minute mozzarella's a good one . . .

you can also make the paneer type cheese with vinegar (not malt, recommend cider vinegar). mixed with celery seeds, minced garlic and salt . . . mmm

laban/labna/labneh is another quick and easy one. especially if you have the facility to make your own yogurt: get yogurt, add salt, strain in muslin, the longer you strain the firmer it ends up . ..

PostPosted: Thu Apr 10, 2008 1:46 pm
by welsh wizard
Thanks both very helpful

The 30m Mozzarella sounds excellent for my needs but it comes as a kit -which is a shame although the Paneer sounds good also.

Cheers WW

PostPosted: Thu Apr 10, 2008 3:42 pm
by jpj
it only comes as a kit from the US site if you want it to. you only need milk, rennet, citric acid, hob & pan, and a microwave. see here, further into the site . . .---> ... Pgs/1Mozz/

if you then brine them a bit, you can cold-smoke them to add another flavour

PostPosted: Thu Apr 10, 2008 5:58 pm
by Spuddy
The greeks do a simple yoghurt cheese.
Take a quantity of Greek yoghurt, salt it and strain it in muslin for a couple of days then flavour it and eat it fresh or press it so it's harder and cut into cubes and steep in oil (a bit like Feta)

PostPosted: Fri Apr 11, 2008 3:42 pm
by welsh wizard
Thanks again

Cheers WW

PostPosted: Sun Apr 13, 2008 9:04 am
by welsh wizard
Hi - does anyone knw where I can get a reasonable thermometer to make mozzerella?

Cheers WW

PostPosted: Sun Apr 13, 2008 9:46 am
by Spuddy
Depends on whether you're looking for analogue or digital but there's a good selection here:
Or try eBay.

Everything you should need

PostPosted: Sun Apr 13, 2008 9:49 am
by johnfb
This video covers everything you should need. ... re=related