Tagged: Cheese

Cheese! 

This weekend I made cheese. I used my liquid rennet, butter muslin and cheese mould that Dawn and Matt gave me as a gift. 

First I made rennet cheese.

Heating milk

Heating milk

Curdling curds

Curdling curds

Setting curds

Setting curds


I followed this lady’s instructions but left my curds for 30 minutes to become a bit squeaky. 

From the curds we made 4 dishes. 

Curds and fruit. Ok. 

Fresh curds with an aprium

Fresh curds with an aprium


Poutine! Oh yes. 

Curds with gravy and fries. Super yum

Curds with gravy and fries. Super yum


Cheese curd tacos. Good.

Curds with kolhrabi slaw and corn torilla

Curds with kolhrabi slaw and corn torilla


Chilli curds. Great. Eaten so fast I forgot to photo ­čśŽ

Then from the whey I made whey ricotta. 

The whey yielded enough fine ricotta for a savoury starter and sweet dessert dish.

Salted ricotta and crackers

Salted ricotta and crackers


Fresh fruit, ricotta and honey

Fresh fruit, ricotta and honey

Easy peasy cheesy

One weekend in March I made cheese. Two types of cheese actually. I used this recipe from Serious Eats. First I made goat’s milk ricotta. Then I made cow’s milk paneer. Both were cooked in the microwave. Both were mixed with lemon juice. Both yielded little curds. Both tasted lemony. Both were averagely tasty. Both need to be made again to see if I can improve them. Here’s why and what I plan to do.

Goat’s milk ricotta – debrief

Set-up and issues – The milk was ultrapasteurised. Likely the problem behind the mini curds. Tasted way too lemony.

Usage – on bread with salt. Too bland.

Plans for next time – not ultra pasteurized. Make on the stove top. Use vinegar not lemon juice. Wash the curds.

Cow’s milk paneer – debrief

Set-up and issues – low curd yield. Paneer too thin.

Usage – in curry with peas aka Mutter Paneer. Great. Cheesy peasy!

Plans for next time – stove top. Wash curds. Use a mould to press out.

Even though the results were not super great it does feel pretty good eating cheese you made yourself. Especially if you’re a cheese freak like me.