RECIPE: MAKING YOURSELF DELICIOUS GOAT CHEESE

            

I made this delicious goat cheese on the basis of a simple recipe from super cheese maker Michiel Cassuto, the inventor, the farmer, the affineur, the marketeer, the gardener, the salesman, the handyman and the maker of Brandroodkaas; one of the special cheeses in the Netherlands.

If you are ever on a Saturday in Ede, you really have to take a walk on the estate Kernhem. And then think of your shopping bag! Because besides the farm where Michiel Cassuto makes his cheese, you will also find other farms that produce local produce. Makandra for example: a care farm where they grow a lot of fruit and vegetables. They are the very best in growing organic shiitake mushrooms. Cut some shiitake fine, put them in a baking dish with some oil and grate a bit of Michiels old Brandrood cheese over. You do not know what you are going through

Back to the goat's cheese. This cheese is perfect to make with children. If you do it on a hot summer day, you have to make less effort to keep the milk at 24 ? C. Take fresh herbs to your own creative insight or season the cheese with a pinch of pepper.

Recipe goat cheese

Ingredients
1 liter of raw goat milk
2 tables buttermilk
50 ml of water
1 drop of rennet
salt
fresh herbs

Preparation

1. Put the milk in a pan with a thick bottom.
2. Heat the milk to 24 ? C with stirring and stir in the buttermilk.
3. Place the drop of rennet in a glass with 50 ml water at 24 ? C and stir.
4. Make sure that the milk is 24 ? C and stir it with a wooden spoon to make the milk turn.
5. Pour the water with the rennet into the rotating milk and immobilize the milk by turning the wooden spoon against the direction of rotation of the milk.
6. Put the lid on the pan and let the milk curdle for 24 hours. Make sure the pan stays at around 24 ? C. You can do this by packing him in a duvet for example.
7. Prick many holes in five or six plastic coffee cups with a thick needle.
8. Scoop the curds into the coffee cups with a slotted spoon. Press the curds flat and let the whey leak out. Put the coffee cups in a bowl.
9. Place a clean cloth over the coffee cups and let the curd drain at room temperature for 12 hours. Throw away the whey occasionally or better still: put it in a pot and keep it as a starter for soft drinks or other fermentation processes.
10. Turn the still very soft cheeses into the coffee cups and leave them covered for another 12 hours.
11. Carefully pour the cheese onto a flat dish.
12. Finely chop fresh herbs, sprinkle with salt over the cheeses and serve immediately.
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