3   Patti's Cheese Bits

September 2000

Lactic Cheese From Patti Calhoun This is a delicious soft, spreadable cheese which keeps for up to 2 weeks under refrigeration. Either cow or goat milk may be used. You may add herbs to it in any number of combinations for truly tantalizing taste treats. You can roll it up in a crepe with a fruit sauce for a gourmet dessert. It is easy to make and isready to eat in 24 to 72 hours. Makes nearly 2 lbs. To 1 gallon of whole milk (or 1 gallon skim milk if you wish to make a low fat but drier cheese) at 72 f. add 4 oz. of buttermilk and stir in thoroughly. Add 1 teaspoon of diluted rennet. To prepare the diluted rennet, place 3 drops of liquid rennet in 1/3 cup of cool water and stir. Cover the container and leave undisturbed at 72f. for 12 to 48 hours or until a solid curd forms.When you uncover the pot, you will find a solid curd that looks like yogurt. Line a colander withcheesecloth and pour the pot of curds slowly into it. Knot the four corners of the cloth and hang the bag to drain for 24 to 72 hours, depending on the consistency you wish your cheese to attain. Draining 12 to 24 hours produces a cheese dip consistency. The kitchen temp. should be 72f. to get proper drainage. If you wish the cheese to drain more quickly you may change the cheese occasionally into a fresh cheesecloth. Put curds in a bowl, salt to taste, and mix in herbs if you wish. A tasty cheese can be produced by adding fresh ground black pepper, a chopped clove of garlic, chopped chives and a dash of paprika. You will have made a little less than 2 lbs. of cheese. Store it in a covered dish in the refrigerator until eaten. (if using goats milk and the cheese has a hard rubbery texture, try adding less rennet the next time. ) If the cheese is too moist, try adding a little bit more rennet. EasyYogurt Recipe From DrinkGoatMilk@egroups.com 1. Heat a quart of goat's milk to 115 degrees. 2. Add 1/2 cup of dry milk for a creamy texure, this is optional. 3. Add teaspoon of active culture -yogurt, from store or your last batch. Whisk well and put into electric yogurt maker or wide mouth thermos overnight. 4. For Yoplait custard style yogurt, boil 1/3 cup of water and add 1 package any flavor jello. Let cool for 20 minutes, then stir in quart of plain yogurt. Put in fridge for several hours.   Make Your Own Cheese Press By Claudia Johnson of Singing Spruce   My press is inexpensive and easy to make. It is made out of 1 1/2" thick redwood. Another wood is fine, but try to get it at least an inch thick so it won't warp and has stability. You will need the following materials: (2) 1 1/2" thick by 7 " by 14" (one is top and one is bottom) (1) 3/4 " dowel that is 3 feet long Drill 3/4 " in diameter holes all the way through the bootm board, 1 " from the end and 1/2" from the side. Don't slant the holes, but keep them perpendicular to the board. Cut the dowel into 4 equal sections 9" long. Place one dowel in each hole. A little gentle rounding might be necessary to get the dowels all the way down, be careful, don't push too hard, the dowel will split. Now measure 1" from the end and 1/2" from the side of each corner of the other board. ( this is the top) Drill these holes 7/8" in diameter, be careful and do not slant your holes or the dowels will not slide through easily. You may have to hunt up a friendly neighbor with large drill bits. Now you have a cheese press. The cheese will need a container to hold it while pressing. I use a plastic container that is 5" high and 5" in diameter. I cut nithces into the bottom end to allow for whey drainage. I did not put holes all over the container, but this could be done for quicker drainage. A shortening can or coffee can would work too. Remember to wash it well, or your cheese may smell like coffee. Also punch the holes from the inside out, or drill the holes from the inside out and sand off the burrs.   ISBA Home Page Journal Index Sept 2000 Index 1 2 3 4 5 6 7 8 9

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Date Last Modified: 09/20/2000
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