In this photo, the curds are being cooked with hot water added to the pot. We didn't skim the cream so it's floating on top of the water.
Here are the partially cooked curds draining. After this we added more hot water, stirred briefly, and then added lots of cold water while stirring and breaking up the curd to stop it cooking.
In this photo, the cooked and cooled curds are draining. They've been salted and will go in the fridge in 30 minutes.
This is by far the simplest cheese we've made. The room temperature cottage cheese that we've made is OK but it's a real pain to wash that fine cheesecloth after draining.
No comments:
Post a Comment