When I found the cheese making kit at a car boot sale last summer ( do you remember that time when we were actually allowed out?.......sigh......) I had every intention of making at least 4 out of the 5 cheeses that had instructions in the booklet. .
Mozzarella
Ricotta
Mascarpone
Halloumi
Feta
Wouldn't bother with Mozzerella as that is so cheap to buy and only gets used as a topping anyway.
I started last August with Ricotta and it was delicious. And then..........................
...........the kit was put in the cupboard, not really forgotten but not made use of either. Eventually I bought a two litres of Gold Top milk and really planned to make Halloumi. But when I had a closer look at the recipe it said the milk must not be homogenized and the supermarket gold top was. So it remained in the freezer until this week when I had a couple of days clear to make the Ricotta again and then the Ricotta and Spinach Lasagne - which is what I used it for in August.
It's incredibly easy to make. 2¼ litres of whole milk. (Half the recipe in the book). ¾ tsp citric acid dissolved in 25ml cooled boiled water. Very gently stir the water and citric acid into the milk using a gentle up and down motion. Then heat the milk gently until it gets to 185℉ or 85℃. Stir gently at the bottom of the pan now and again to stop the curds catching.
The curds should be well separated Remove from heat and leave to stand for 20 minutes.
Then tip gently into a muslin cloth in a colander. (Sterilize cloth by pouring some boiling water through it first) Stir in 1tsp salt then leave to drain.
Spoon into the cheese mould and leave to drain again. I put it on a sloping tray so the whey runs away
Then keep covered in the fridge for up to 5 days.
Verdict.......Very Good just like last time. This home made Ricotta is a whole different thing to the stuff in a tub from the supermarket.
I used most for 3 Cheese, Spinach and Pine Nut Lasagnes like I did in August.
So I've emptied the freezer of 2 bottles of gold top but put in 7 portions of lasagne instead! Not a helpful way to eat my way through the freezer stocks!
Once I move and get organised I'll go and get some proper Full Cream un-homogenized milk from the farm shop and have a go at the Halloumi.
Many Thanks for comments yesterday and apologies for not replying. I was either making the above, washing up after making the above or packing boxes.
Back Tomorrow
Sue
My dear mother always made cream cheese from the milk that had 'gone off'. It was left to drain in a muslin bag then had garlic and herbs added before eating. It was lovely.
ReplyDeleteI used to bag a soft cheese when we kept goats - it was so easy
DeleteI've never made cheese as it makes such huge quantities and I no longer have freezer space, but it does look good with you. I do make small quantities of yogurt cheese, which is a soft, spreadable cheese, and I've used the flavoured ones as a buttercream.
ReplyDeleteThe amount the recipes make are quite large - so I halved this one
DeleteHave you got a moving date, Sue? Apologies if you mentioned it and I missed it. We are working slowly towards April 12th.
ReplyDeleteNot yet, it has to be before 31st March for the people buying to avoid stamp duty
DeleteYears ago, I used to make cottage cheese using lemon juice, but this sounds so much easier. I think you will appreciate the frozen meals when you are actually in the process of moving :) xx
ReplyDeleteI used to make an easy cheese when we kept goats using vinegar
DeleteFor so many reasons I am trying to eat as naturally as possible and it had never crossed my mind to get a cheese maker. I will definitely look at them. Those lasagnes look delicious!
ReplyDeleteI only got this kit because it was cheap from a boot sale. Very expensive to buy new. Cheaper to just get a thermometer and butter muslin!
DeleteYes I've been looking! I think I will take your advice.
DeleteSounds like all you need, apart from the recipe is citric acid, will give it a go. I used to shop at an Italian deli that would give you a tub of ricotta is yiu spent over a certain amount.
ReplyDeleteHad no idea what a slopping tray was...ah a draining tray as I call it, far prefer slopping tray!
No not slopping......Sloping! as in a tray propped up one end so the whey runs away!
DeleteHahaha....that will teach me.
DeleteOnce you are settled do try making haloumi - doesn't need to be heated anywhere near as high. Hope all goes well with your moving, stay well and safe, Michelle in Wellington, New Zealand
ReplyDeleteI will give it a go, although the recipe makes rather a large amount
DeleteI love Halloumi - so look forward to seeing when you do make some. Those lasagnes look good too.
ReplyDeleteIt's not something I eat very often but I will give making it a try and see what recipes I can find to use it
DeleteLove your cheese making adventures, I'm vegetarian and use pan fried Halloumi instead of bacon, mostly on Ceaser salad and in a wrap with salad or coleslaw, quick, easy and always delicious.
DeleteI remember you buying that cheese making kit. What you've made from it looks fantastic and as for those lasagnes - wow, so delicious looking!
ReplyDeleteIt all sounds great fun.
xx
The spinach and 3 cheese lasagne is delicious.
DeleteI really must make more of the cheeses in the booklet that came with the kit
I used to have a cheese making kit, and did use it, but then I was diagnosed with lactose intolerance, so no more cheese for me! xx
ReplyDeleteOh no that's a shame.
DeleteI've never made cheese before but I'm very tempted to have a go after reading this.
ReplyDeleteI used to do a soft cheese and Panaar cheese when we kept goats, but this cheese making kit has made making ricotta easy
DeleteYou make it all sound so easy Sue - and the result looks delicious.
ReplyDeleteIt just takes a bit of time standing and stirring gently but is surprisingly simple
DeleteThat cheese look VERY good. I always used to find that in an effort to empty the freezer I would instead fill it with more stuff in the form of made up meals. Cured of that at the moment with my tiny freezer, but I'll be able to do it again soon :-)
ReplyDeleteI have just bought a pack of twenty boxes ready for packing up what's left of our belongings in Wales. As it's still a lot of books I went for medium sized boxes and we have some of our large plastic lidded boxes in the shed ... so I'll be joining you in the packing marathon soon. Fingers crossed!!
I bought a pack of 15+tape off Amazon to get me started before I got the bundle delivered from the removal company. It was useful to begin as soon as I could - quite a big job on my own.
DeleteThat lasagna looks amazing and how did I not know that you could make your own ricotta!
ReplyDeleteIt's surprisingly easy and very creamy taste.
DeleteI've never made cheese but I like what you did. I'm sure it's better than store bought. I usually use cottage cheese instead of ricotta cheese in lasagne. It's better tummy wise for me.
ReplyDeleteYesterday I watched BBC UK's Favorite Hymns. It was so good to watch via YOU tube. I enjoyed seeing some cathedrals and castles. Reminds me of being there years ago. 🌹🇬🇧🎶🇺🇸 Stay safe whilst your packing and have a blessed day.
It really tastes delicious.
DeleteWe certainly have some lovely cathedrals and very old castles. We used to always take the children to castles when we wer on holiday.
I have never made cheese before but I am so tempted to give it a go. I do miss a good car boot sale not just for the bargains but for the steps I walked as well. Some of the larger ones I used to go to were quite a hike. Hope all goes well with the move.
ReplyDeleteThis is ever so easy to make and very delicious
DeleteYou made some wonderful meals with that cheese. I have never even thought about making cheese but it doesn't sound too difficult and I imagine it tastes much better.
ReplyDeleteI made a ricotta and raspberry cake last year to take to a week long surfing festival, my brother and his son polished it off in 2 days !
ReplyDeleteI'm sure Google would have a recipe 😊
I've made cheese in the past, but cannot recall what or why. That is so frustrating. I'm glad you've been successful.
ReplyDeleteYou make it all look so very easy. Enjoy your fresh cheese.
ReplyDeleteGod bless.
That looks easy enough to do! I'll try it...and probably discover that it is not easy at all!
ReplyDelete