www.sausagemaking.org

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

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.

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.

get yourself a copy of ricki carroll's home cheesemaking book:
http://www.amazon.co.uk/Home-Cheese-Mak ... 1580174647
and / or check out her website:
http://www.cheesemaking.com

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 . ..

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

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 . . .--->

http://www.cheesemaking.com/includes/mo ... Pgs/1Mozz/

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

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)

Thanks again

Cheers WW

Hi - does anyone knw where I can get a reasonable thermometer to make mozzerella?

Cheers WW

Depends on whether you're looking for analogue or digital but there's a good selection here: http://www.thermometersdirect.co.uk/
Or try eBay.

WW
This video covers everything you should need.



http://ie.youtube.com/watch?v=FgB-pmwOh ... re=related


John