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Hello this is Chef John from Foodwishes.com and as promised I am going to show you how to make your own cheese. That is right, we are going to make a fresh--some people call it farmer’s cheese, just fresh white cheese. It is good, that what I call it.
Here we go we have got milk, butter milk, lemon juices and salt. The ingredients are crucial, so make sure you go the site if you are not really there and get the amounts, where important milk can be heavy bottomed sauce pan in very low hit. You want to stir it not constantly, but you want to stir it pretty regularly, so does in get the skin, where the bottom does not burn. And we are going to slowly ring that up to 175 degrees. Now, you know you are getting close, you will see steam, you will see a little bubbles on the side of the pan. The safest way is to use one of these thermometers and go up to 175 and then you know you are right. Man! I need to moisturize. Or you can just can go right before it is about to simmer, and just guess, which also pours as pretty much. As soon as you are on the temperature 175, you are going to pour on your butter, milk. You are going to pour in your lemon juice. So we are going to turn off the heat. You are just going to stir real gently and the milk is going to curdle. And basically, what is going to happen here is going to break down into two things, curds and whey. Curds at the salad that you see there just starting to form. And the whey is the kind of watery liquid that separates whey from the curds.
Now, if this does not curdle within 30 seconds, add another teaspoon of lemon juice. You can also use vinegar and by then it should really start to separate like that. You are going to let that sit for ten minutes, undisturbed. In the mean time you are going to put a colon on your over stock pot, you are going to take some cheese cloth, as like is the only special equipment you need. I have four layers of cheese cloth, where I am going to push against the sides. I am going to take my cheese curds after the ten minutes and label them into that cylinder wrap with the cheese cloth. Okay and the whey is going to drain through and it will just leave you with the curds. Alright, so we are going to leave it in the calendar for five minutes to drain. Alright, now I am going to gather that up. I am going to take a string and just tie off the top, because I am going to hang those over the stock pot, which is easily done by just tying on to a wooden spoon. And then just hang it over your stock pot. And, it is going to sit for half hour and that is going to drain out.
Alright, so a half hour later, you snip off the tough with scissors and you unwrap it and that is cheese. Believe it or not that is cheese.
Look at those se xy cheese cloth marks. Cheese cloth is like the fishnet stocking of the kitchen equipment. Alright, I am going to take my salt. If it not salted, it is going to be flat. Alright, I am gong to mix the salt in. I am going to put that into my crack du formage and I am going to just leave it like that over night to kind of develop the flavors, kind of ripe in. And, you can eat it right away fresh, if you want but it is in room temperature and I like it to be chilled and I like to have it sit over night. I like to serve it very simply. I actually just kind of mold it and a little small arabican. Turn it out unto a plate. I am going to put a little bit of olive oil on there, just to moisten it and making it a little richer and some fresh pepper, should have enough salts.
And look at that, just amazingly delicious fresh tasting, there is way more trouble and expense in buying it, but it is fresh and it is homemade cheese. Come on! Alright, so this could be use, anyway you use cottage cheese or cream cheese or coated cheese. You know I like it fresh best, some people you know cook things with it, but I like just to use like this on bread and it is really, really delicious.
Now, come on you got to give that a try. You do not want to be on your death bed nor your last words are “I never made cheese” what did you say? “I never made--
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