Monday, June 11, 2012

Farmer Cheese - Using Milk Kefir

4 cups milk
1 cup Kefir/butter milk
2 tbs lemon juice
Salt to taste

1. slowly heat milk in a sauce pan until it is almost boiling, there should be bubbles around and out side of the pan. Make sure it doesn't boil, but gets close.
2. remove from heat, add Kefir, and lemon juice, after a quick stir, set aside to cool for ten minutes.
3. cut curds with your spoon for utensils.
4. cover a strainer with cheese cloth/ or a tea towel, then pour cheese mix into the cheese cloth, tie ends together and allow to sit for 20 mintues, or until most of the whey has dripped out.
5. At this point open the cheese cloth and add your salt and any flavours that you would like, ie herbs, or fruit, and mix
6. Tie up again and hang so more of the whey can drip out.
7. When you are satisfied that all of the whey has been removed, untie and press into a mould refrigerate.
8. Tip cheese out of mould and serve. At this point savory cheese are nice to have drizzle of olive oil over the top. Or even sweet chilli sauce, Plum sauce. Whatever you like really!

Serve with crackers, vegetable sticks, fruit.

Enjoy your Farmers Cheese with friends!

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