Later On

A blog written for those whose interests more or less match mine.

When did you last make your own cheese?

with one comment

This post is worth reading for the photos and descriptions. It sounds like a fun project for The Eldest and The Older Grandson. The recipes:

Lemon Panir

prep time: 5 minutes ~ cooking time: 20-30 minutes ~ hang time: 1 hour

  • 1 qt whole or lowfat milk (the more fat, the more cheese!)
  • Juice of 1 Lemons or 6 tbsps Lemon Juice
  • Salt
  • Cheesecloth

Pour the milk and lemon juice to a non-reactive pan and heat over medium-low heat to 165°-185°F stirring frequently. The higher temperature should give you more curds. When the milk is to the right temperature, turn off the heat, put on the lid and allow to sit for 15 minutes.

Line a colander with cheesecloth. After 15 minutes pour the curds into the colander. (Save the whey if you want, it’s apparently quite tasty, good for making bread and good for feeding plants).

Tie the four corners of the cheesecloth together and allow the cheese to drain for an hour or until it stops dripping. Turn the cheese out into a bowl and add salt to taste.

To serve: Eat it straight from the bowl, on bread, on salads or in curries. Enjoy!

Summer’s Best Salad

prep time: 30 minutes ~ cooking time: 30 minutes

  • 1 lb of Cranberry or other Shell Bean, shelled and cooked for 20-30 minutes and then cooled
  • 1 lb of Romano Beans, snapped into small pieces and cooked until just tender, about 7 minutes, and then cooled
  • 4-6 cloves of the best Garlic you can find, minced
  • 5 ears of Sweet Corn, kernels cut off
  • 2 Heirloom Tomatoes cut into bite sized chunks
  • Small handful of Bush or Greek Basil leaves
  • Salt & Pepper
  • Tarragon Vinegar
  • Sherry Vinegar
  • Lemon Juice
  • Extra Virgin Olive Oil
  • Mustard
  • Lemon Panir

Combine the beans, garlic, corn, tomatoes and basil in a bowl. Season with salt & pepper. Combine the vinegars, lemon juice and olive oil with a wee bit of prepared or dried mustard and whisk into a dressing with your favorite level of acidity. Pour the dressing over the salad, mix to combine and set aside to allow the flavors to develop for at least 30 minutes.

To serve: Give each person a few big spoonfuls in a bowl, top with lemon panir. Dig in and enjoy!

And more: fresh ricotta!

Fresh Ricotta

prep time: 5 minutes ~ cooking time: 30-40 minutes ~ hang time: 30-60 minutes

  • 1 gallon Whole Milk
  • 1 tsp citric acid
  • 1 tsp salt
  • Cheesecloth

Pour the milk into a large non-reactive pan. Add the citric acid and salt and heat over a medium flame. Stir every now and then to prevent scalding while you bring the milk up to 195°F. Turn off the heat and allow to sit for 10 minutes.

Line a large colander with cheesecloth. When 10 minutes are up gently ladle the curds into the colander. (Save the whey if you want, it’s apparently quite tasty, good for making bread and good for feeding plants).

Tie the four corners together and allow the curds to drain for 30 minutes or longer depending on how you like your ricotta. Turn the cheese into a bowl and break up the curds and season with salt to taste.

To serve: Eat it straight from the bowl or use as is in pasta, polenta or on pizza or sweeten it and eat it for dessert, perhaps over top of some berries?

Carrot Bombs

prep time: 30 minutes ~ cooking time: 20 minutes

  • Olive Oil
  • 1 Onion, sliced
  • 4-6 cloves of the best Garlic, sliced
  • 1 lb of Thumbelina Carrots scrubbed and cut into halves or quarters depending on size
  • Salt & Pepper
  • 1/2 c Dry Vermouth
  • 1 tbsp good Balsamic Vinegar
  • 1 tbsp Lemon Juice
  • Thyme

Heat a healthy glug of olive oil over a medium flame in a large shallow skillet. Add the onions and allow to cook a few minutes until just beginning to wilt. Add the garlic and allow to cook a few minutes more. Add the carrots and toss coat with the onion mixture. Turn the heat up to high. Add the vermouth, vinegar and lemon juice. Cover and allow to cook 5-10 minutes or until the carrots are just becoming tender. Remove the lid and toss the carrots to coat with the glaze. Allow the glaze to cook down a few minutes. Turn the heat off and add fresh or dried thyme to taste.

To serve: Eat with fresh ricotta, polenta and a kick ass bottle of Finger Lake’s wine. Enjoy!

Written by Leisureguy

9 September 2007 at 10:38 am

One Response

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  1. I made a paneer flavored with cumin a few months ago. Not only was it pretty easy to make, it was cool to be able to say, “I made my own cheese.”

    Like

    Ben

    10 September 2007 at 8:02 am


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