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{{#seo:
|title=Home-made cumin cheese a cheese recipe
|titlemode=replace
|keywords=#curds #cheese #cheesecloth #cuminseeds #doubleboiler #cheesemould #homemadecumincheese #cheesepress #colander #ascott #flour
|hashtagrev=032020
|description=This recipe for cumin flavoured Cheddar-type cheese is basically the same recipe as for Home-made Cheddar cheese apart from the flavouring. Use a
}}

{{Template:AdvancePreparation}}

This recipe for cumin flavoured Cheddar-type [[cheese]] is basically the same recipe as for [[Home-made Cheddar cheese]] apart from the flavouring.

Use a [[double-boiler]] or you will scald the [[Milk|milk]] and spoil the taste of the [[Cheese|cheese]]. See here for [[ideas on how to improvise one]].

It is vital that you don't exceed any of the stated temperatures or your [[Cheese|cheese]] '''will''' fail.
{{recipesummary
|TotalCalories = 1701
|PortionCalories = 85
|DatePublished=31st October 2012
|Author=Chef
|Servings = Servings: 20 - Too much for my small mould!
|Difficulty = 3
|ImageComment = Stripy-shirt Cheddar
|TotalTime = 6 hours, 30 minutes
|PrepTime = 6 hours plus maturation period
|CookTime = 30 minutes
|Image = [[Image:Home-made Cheddar cheese recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Strange, but nice''

4.7/5 

Home-made cheese is such fun and so rewarding. It's also a lot easier than you would think.

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 3.4 litres (6 pints) full-cream [[Milk|milk]]
| ¼ teaspoon freeze dried [[DVI starter]]
|* ''I used a generic [[Ascott]] starter''.
| 8 drops [[Rennet|rennet]]
| 1.25 tablespoons of [[Sea Salt|sea salt]] (Noirmoutier sea salt "Hot Spices" [curry, cumin, chillies, mint])
| 1.5 teaspoons of [[dry-roasted]] [[cumin seeds]].

}}

===[[Mise en place]]===
* [[Sterilise]] all equipment
<gallery widths=250px heights=250px perrow=5>
Image:Cumin-Cheddar-second-cooking.jpg|thumb|300px|right|Cooking the curds, second stage
Image:Improvised-double-boiler-fo.jpg|thumb|300px|right|Improvised double boiler
</gallery>
===Method===

{{RecipeMethod
| Warm the [[Milk|milk]] to 32° C (90° F)
| Mix ¼ teaspoons of [[freeze dried DVI starter]] with 4 tablespoons of lukewarm water.
| Whisk into the [[Milk|milk]] and stir really well so it is properly mixed.
| Cover and leave for 1 hour.
| Mix 8 drops of [[Rennet|rennet]] with 4 tablespoons lukewarm water and whisk into the [[Milk|milk]]. Stir really well so it is properly mixed.
| Leave for 2 hours for the [[Milk|milk]] to solidify.
| [[Cut the curds]] with a long knife into 5 mm (1/4") cubes.
| Leave to rest for 20 minutes.
| In a [[double boiler]], heat the outer water to 39° C (102° F), using extra heat to keep this temperature stable, and stir the [[Curds|curds]] regularly until they reach 39° C (102° F). Stir regularly and don't overheat or the curds will melt together and you'll end up with [[Mozzarella cheese|mozzarella cheese]]!
| Once the [[Curd|curd]] temperature is stable at 39° C (102° F), cook the [[Curds|curds]] for another 45 minutes. As before, stabilise by using a little extra heat - you won't need much. Stir regularly to prevent the curds knitting together. A spring-type whisk (pictured) works well for this.
| Drain the [[Curds|curds]] in a [[cheesecloth]] lined [[Colander|colander]].
| Add them back to the [[double boiler]], add the [[sea salt]] and [[cumin seeds]] and stir well with a whisk to break up the [[Curds|curds]] and cook for another 45 minutes at 39° C (102° F).
| Hang the curds in a [[cheesecloth]] for 1 hour to drain.
| Place the [[Curds|curds]] in a [[cheesecloth]] lined [[cheese mould]] and press at 9kg (20 lbs) for 45 minutes.
| Take the [[Cheese|cheese]] out of the [[cheese mould]] and turn it round.
| Press it again at 22 kg (50 lb) for 24 hours.
| Remove from the [[cheese press]] and dry for 5 days at room temperature.
| Wrap in a sterilised [[cheesecloth]], seal the [[Cheddar]] with a [[flour]] and water paste and mature for 3 to 24 months
| Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[homemade cheese]] although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature.
}}
{{RecipeLine}}
[[Category:Recipes|Cumin]]
[[Category:Cheese making|Cumin]]
[[Category:Cheese recipes|Cumin]]
[[Category:British recipes|Cumin]]
[[Category:Snacks and light bites|Cumin]]
[[Category:Vegetarian recipes|Cumin]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/curds|#curds]] [[Special:Search/cheese|#cheese]] [[Special:Search/cheesecloth|#cheesecloth]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/doubleboiler|#doubleboiler]] [[Special:Search/cheesemould|#cheesemould]] [[Special:Search/homemadecumincheese|#homemadecumincheese]] [[Special:Search/cheesepress|#cheesepress]] [[Special:Search/colander|#colander]] [[Special:Search/ascott|#ascott]] [[Special:Search/flour|#flour]]
</code>

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