“noof-shah-tel”
Storage: Refrigerator
A soft rennet cheese ideal for beginners, similar to cream cheese consistency – but made from whole milk instead of cream. With a lower fat content than traditional cream cheese, this cheese can be used as an alternative in many sweet and savoury recipes.
Ingredients:
2 litres (1/2 gallon) full cream milk
1 dose M036 mesophilic culture
4 drops calcium chloride (in ¼ cup filtered water)
3 drops liquid rennet (in ¼ cup filtered water)
1-2 teaspoons cheese salt
Warm the milk.
Pour milk into a pot, and sit the milk pot in a second, larger pot of boiling water and heat (indirectly) to 27°C. Remove from heat.
Add cheese ingredients.
Add 1 dose of MO36 (mesophilic) culture to the milk and stir to combine. Add the calcium chloride mixture into the milk and stir to combine. Add the rennet mixture into the milk and stir to combine.
Rest mixture (covered) for 15-20 hours at 20°C (a little warmer is okay).
Check for a soft curd.
Cut into the curd and lift the side – if it has a formed a curd and isn’t too soft it is ready for collecting the curds. If too soft, wait 12 hours and then check again. Cut curd into 1-1.5cm cubes.
Collect curd, strain through cloth to discard liquid (whey).
Using a slotted spoon, carefully collect the curd cubes and place into a cheesecloth lined colander.
Rest for 1 hour then hang to drain for 8-12 hours in a cool area of your home.
Salt cheese well to add extra flavour, then store in the refrigerator.
Acknowledgement
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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