Home-made soft moulded cheese: Difference between revisions
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|title=Home-made soft moulded cheese Cheese making | |title=Home-made soft moulded cheese Cheese making recipe | ||
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|keywords= | |keywords=#cheese #warmplace #homemadesoftmouldedcheese #blackpepper #peppercorns #vegetarianrennet #cheesemat #creamcheese #litres #miseenplace #cheesemould | ||
|hashtagrev=032020 | |||
|description=My first effort at making a moulded cheese | |description=My first effort at making a moulded cheese | ||
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My first effort at making a moulded [[Cheese|cheese]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1501 | |||
|PortionCalories = 75 | |||
|DatePublished=12th April 2013 | |DatePublished=12th April 2013 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Home made Soft Moulded cheese sprinkled with Pimentón de La Vera | |ImageComment = Home made Soft Moulded cheese sprinkled with Pimentón de La Vera | ||
|Servings = Makes around 750 g of soft cheese | |Servings = Servings: 20 - Makes around 750 g of soft cheese | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 2 days, 3 hours + maturation period | |TotalTime = 2 days, 3 hours + maturation period | ||
|PrepTime = 2 days, 3 hours | |PrepTime = 2 days, 3 hours | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Home made Soft Moulded cheese recipe.jpg| | |Image = [[Image:Home made Soft Moulded cheese recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">I Love home-made cheese.</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Great recipe Julia. Easy to make, even easier to eat! And it doesn't take too long to make.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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[[Image:Home made Soft Moulded cheese with peppercorns.jpg|thumb|300px|right|Home made Soft Moulded cheese with peppercorns]] | [[Image:Home made Soft Moulded cheese with peppercorns.jpg|thumb|300px|right|Home made Soft Moulded cheese with peppercorns]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 3 [[Litres|litres]] full-[[Fat|fat]], [[Pasteurised|pasteurised]] [[Milk|milk]] | | 3 [[Litres|litres]] full-[[Fat|fat]], [[Pasteurised|pasteurised]] [[Milk|milk]] | ||
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[[Category:Vegetarian recipes|Home made soft moulded cheese]] | [[Category:Vegetarian recipes|Home made soft moulded cheese]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/warmplace|#warmplace]] [[Special:Search/homemadesoftmouldedcheese|#homemadesoftmouldedcheese]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/peppercorns|#peppercorns]] [[Special:Search/vegetarianrennet|#vegetarianrennet]] [[Special:Search/cheesemat|#cheesemat]] [[Special:Search/creamcheese|#creamcheese]] [[Special:Search/litres|#litres]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/cheesemould|#cheesemould]] | |||
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Latest revision as of 16:50, 27 December 2021
This recipe requires preparation in advance!
My first effort at making a moulded cheese.
| Home-made soft moulded cheese | |
|---|---|
 |
| Home made Soft Moulded cheese sprinkled with Pimentón de La Vera | |
| Servings: | Servings: 20 - Makes around 750 g of soft cheese |
| Calories per serving: | 75 |
| Ready in: | 2 days, 3 hours + maturation period |
| Prep. time: | 2 days, 3 hours |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th April 2013 |
|
Best recipe reviewI Love home-made cheese. 5/5 Great recipe Julia. Easy to make, even easier to eat! And it doesn't take too long to make. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 litres full-fat, pasteurised milk
- 5 ml liquid starter or small pinch of DVI
- 5 drops vegetarian rennet
- Flakes of sea salt
Mise en place
- Sterilise all equipment
Method
- Using a double boiler, slowly heat the milk to 30° C.
- Remove from heat and stir in the DVI culture.
- Allow to rest in a warm place for 30 minutes.
- Meanwhile, mix the rennet with four times its volume of boiled and cooled water.
- Add the diluted rennet to the milk and stir.
- Leave in a warm place until the curd has set - this could take up to 24 hours. If you can prod it without any milk being left on your finger, then it is set.
- Drain through a boiled cheese cloth until the cheese has the consistency of cream cheese.
- Ladle into a soft cheese mould and stand on a cheese mat in an earthenware baking dish and tilt slightly to allow the remaining whey to drain. The cheese will gradually shrink inside the mould over several hours.
- Turn the cheese over onto a second cheese mat and leave overnight.
- It should now be firm enough to remove from the mould and be salted. Also sprinkle any flavourings over it or roll it gently in them.
- Place it in a small bowl or dish and wrap the whole thing loosely in tin foil.
- Put it into the fridge for a few hours and it is ready to eat.
- To allow it to develop more flavour, it can be left for up to three days before consumption.
Variations
The cheese can be left plain but you can roll it in herbs, black pepper, smoked paprika or anything you like. I sprinkled mine with Pimentón de La Vera.
My second batch of soft cheese was made with crushed black pepper. When ladling the curds into moulds, sprinkle layers of peppercorns between each ladling. Finally, roll the cheese in a mixture of more peppercorns and flakes of sea salt.
Chef's notes
I used vegetarian rennet, but you can use animal rennet if you wish, in which case use only three drops.
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#cheese #warmplace #homemadesoftmouldedcheese #blackpepper #peppercorns #vegetarianrennet #cheesemat #creamcheese #litres #miseenplace #cheesemould