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Production Journal

Hello again Chef Fan’s! This production journal is a list of links to everything that I made while in Extending the Seasons. I have included not only my thoughts but also ideas of different way to use each item that I made. Enjoy! Cured Meat or Fish Item(s) you prepared: Duck Prosciutto Observations: It was […]

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Boursin

Ingredients: 8oz                              Cream cheese (see recipe) 4oz                              Butter softened ½ small clove              Garlic, minced 1 1/2t                           Paremsan cheese or similar, finely grated Tt                                 Herbes de Provence Tt                                 Salt Tt                                 Black pepper   Procedure: Process ingredients until well incorporated Adjust seasoning Wrap in 2-3 oz portions using cheesecloth Press into an appropriate size ramekin and chill […]

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Cream Cheese

Ingredients: 1 qt                  Milk 1 cup               Buttermilk Tt                     Salt   Procedure: Combine milk and buttermilk in a sauce pan and bring to 170 degrees Milk should separate Strain through a cheese cloth lined colander and allow to drain until somewhat dry (1-2 hrs) Using a food processor puree the cheese curds with a pinch […]

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Feta 2 Ways

(ripening option)   Ingredients: ½ gallon                      Milk, cow, sheep or goat 1/4t                              Feta culture 1T                                Bottled water As needed                   Salt Procedure: Heat milk in a heavy bottom pan to 90 degrees Combine culture and water Stir in culture and allow to sit at 80-85 degrees overnight/12 hours Slice curd into 1 inch squares and strain […]

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Pressed Farmer Cheese

Ingredients: ½ gallon           Whole milk ¼ cup               Vinegar tt                      Salt (optional) tt                      Flavoring* (optional)   Procedure: Heat milk to a temperature of 165 degrees gently stirring often Drizzle in vinegar while stirring until the milk “breaks” and large curds form* Strain mixture and place in a ss bowl season and add flavorings Ball into a […]

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Paneer

Ingredients: 1qt                               Whole milk 2T                                Lemon juice (or ½ t of citric acid dissolved in ¾ cup of water)   Procedure: Heat milk to a simmer Add the lemon juice and continue to cook for 15 seconds Remove from heat and stir until large curds form (if whey is milky return to heat and add […]

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