It is a soft and creamy flavor to the cheese shop. It has a slight hint of citrus and this is a bit like feta, but less salty. It retains its shape when used in the kitchen and, although softened, it will not melt. Used interchangeably with feta, but is very fast, so it's worth a try.
METHOD
Replace whole milk 2.5 L (bonus if you can get it) in a pan with 1 tablespoon salt. Bring to a boil and immediately opened fire lower as possible. Add 3 tablespoons apple cider vinegar or lemon juice and begin to shake - milk will begin to separate into curds and whey. Keep stirring. If it sounds as if she needs help, to separate, add another tablespoon of vinegar or lemon juice.
Line a sieve or colander with a double layer of muslin or gauze and on a plate. Strain the milk through the muslin apart and let stand for about 10 minutes. Bring the sides of the fabric and press gently. The curd is in a solid mass of cheese.
The cheese is ready to eat after this time. For a firmer texture dry, you can wrap it in a cloth and in the fridge with a weight of some kind to sit on it for about an hour. The cheese is for 10 to 15 days in order in the refrigerator. 250g-300g power.
"Ceviche: Peruvian Cuisine" by Martin Morales (Weidenfeld & Nicolson, £ 30) is available to order from Telegraph Books (0844 871 1514) at £ 27 + £ 1.95 p & p
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