Home-made cumin cheese: Difference between revisions

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This recipe for cumin flavoured Cheddar-type [[cheese]] is basically the same recipe as for [[Home-made Cheddar cheese]] apart from the flavouring.
{{AdvancePreparationIcon}}
 
<div class="right_imgs" style="float: right; width: 320px;">
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
{{recipesummary
|TotalCalories = 1701
|TotalCalories = 1701
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  |PrepTime = 6 hours plus maturation period
  |PrepTime = 6 hours plus maturation period
  |CookTime = 30 minutes
  |CookTime = 30 minutes
  |Image = [[Image:Home-made Cheddar cheese recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Home-made Cheddar cheese recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Cumin-Cheddar-second-cooking.jpg|thumb|300px|right|Cooking the curds, second stage]]
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[[Image:Improvised-double-boiler-fo.jpg|thumb|300px|right|Improvised double boiler]]
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
This recipe for cumin flavoured Cheddar-type [[cheese]] is basically the same recipe as for [[Home-made Cheddar cheese]] apart from the flavouring.
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Strange, but nice</span>''


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]].
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span>


It is vital that you don't exceed any of the stated temperatures or your [[Cheese|cheese]] '''will''' fail.
<span class="reviewDesc">Home-made cheese is such fun and so rewarding.  It's also a lot easier than you would think.</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
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|* ''I used a generic [[Ascott]] starter''.
|* ''I used a generic [[Ascott]] starter''.
| 8 drops [[Rennet|rennet]]
| 8 drops [[Rennet|rennet]]
| 1.25 tablespoon [[Sea Salt|sea salt]] (Noirmoutier sea salt "Hot Spices" [curry, cumin, chillies, mint])  
| 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]].
| 1.5 teaspoons of [[dry-roasted]] [[cumin seeds]].


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===[[Mise en place]]===
===[[Mise en place]]===
* [[Sterilise]] all equipment
* [[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===
===Method===


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[[Category:Unusual recipes]]
[[Category:Unusual recipes]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#curds #cheese #cheesecloth #cuminseeds #doubleboiler #cheesemould #homemadecumincheese #cheesepress #colander #ascott #flour </code><!-- /footer_hashtags -->
<!-- footer hashtags --><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]]
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Latest revision as of 18:55, 8 December 2022

This recipe requires preparation in advance!

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 and spoil the taste of the 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 will fail.

Home-made cumin cheese
Electus
Stripy-shirt Cheddar
Servings:Servings: 20 - Too much for my small mould!
Calories per serving:85
Ready in:6 hours, 30 minutes
Prep. time:6 hours plus maturation period
Cook time:30 minutes
Difficulty:Difficult
Recipe author:Chef
First published:31st October 2012

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.

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Cooking the curds, second stage

    Cooking the curds, second stage

  • Improvised double boiler

    Improvised double boiler

Method

  1. Warm the milk to 32° C (90° F)
  2. Mix ¼ teaspoons of freeze dried DVI starter with 4 tablespoons of lukewarm water.
  3. Whisk into the milk and stir really well so it is properly mixed.
  4. Cover and leave for 1 hour.
  5. Mix 8 drops of rennet with 4 tablespoons lukewarm water and whisk into the milk. Stir really well so it is properly mixed.
  6. Leave for 2 hours for the milk to solidify.
  7. Cut the curds with a long knife into 5 mm (1/4") cubes.
  8. Leave to rest for 20 minutes.
  9. 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 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!
  10. Once the curd temperature is stable at 39° C (102° F), cook the 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.
  11. Drain the curds in a cheesecloth lined colander.
  12. 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 and cook for another 45 minutes at 39° C (102° F).
  13. Hang the curds in a cheesecloth for 1 hour to drain.
  14. Place the curds in a cheesecloth lined cheese mould and press at 9kg (20 lbs) for 45 minutes.
  15. Take the cheese out of the cheese mould and turn it round.
  16. Press it again at 22 kg (50 lb) for 24 hours.
  17. Remove from the cheese press and dry for 5 days at room temperature.
  18. Wrap in a sterilised cheesecloth, seal the Cheddar with a flour and water paste and mature for 3 to 24 months
  19. 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.
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#curds #cheese #cheesecloth #cuminseeds #doubleboiler #cheesemould #homemadecumincheese #cheesepress #colander #ascott #flour

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