| Archive for Downsizer For an ethical approach to consumption |
| wipka84 |
Soft CheeseMade some soft spreadable type cheese last week and had it with baguettes at the weekend when some family visited. It was brilliant and very simple and easy to make. We split the cheese up into four and flavoured with pesto, smoked paprika, salt and pepper, and just chives.Everyone really liked it. Was wondering what everyone else uses to flavour their cheeses? Looking forward to making some with Ramsons next year. |
| Nick |
You are going to post a recipe, aren't you? 
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| wipka84 |
I'd happily make a recipe, but it has already been done much better here and I’d only be plagiarising the text, adding in my own photos:
http://biology.clc.uc.edu/fankhauser/Cheese/neufchatel/neufchatel.htm I followed it to the letter. I didn’t have a problem using store bought milk which they suggest adding some Calcium Chloride to it to get a clean break. This is the type it produced: 
Cultured buttermilk and Veggie Rennet were used, both purchased from Sainsbury's at the same time as some perfectly good whole milk that was reduced. One gallon of milk was used. I couldn’t find my scales at the time but it filled, 5 soufflé pots and the lid to my butter dish. A lot really. I tried then using the whey to make Ricotta but it was so fine it went straight through the jam cloth and mixed up too much with the whey for it to be of any use. Next time I will use some strong kitchen towel to drain it through.[/url] |
| Nick |
Excellent! |