The production of cheese for food is
ancient. The definite origins are unknown though there are many
theories and oral histories.
It is a versatile and tasty byproduct
of 'too much milk'. Many factors govern the final product including
the kind of milk used, what you use to set the curd (Rennet or acid),
cultures and other flavoring additions and further processing
including bacteria and mold as well as local conditions.
Quick Farmer's Cheese
1 quart of whole goat milk
2-4 Tbsp lemon juice
cheese cloth
salt and herbs
Heat your milk slowly in a
non-reactive pot, stirring with a wooden spoon to 175 F (about 80 C).
It will look 'foamy' around the edges.
Stir in the lemon juice and let the
curds 'set' 10-15 minutes.
Pour into a colander lined with
cheese cloth and let drain an hour to an hour and a half.
If you're in a hurry you can pick up
the bundle and squeeze out the whey.
Add salt and herbs. Form into a
button.
Serve it forth or chill to use in
the next week.
Substitutions:
Farm fresh milk is best. You may use
cow, sheep, goat, buffalo, reindeer, camel, yak, etc.
Store bought pasteurized milk is
acceptable as long as it's not 'ultra pasteurized'.
To set the curds you may also use other
citrus juices or acids like vinegar or rennet.
If you soak it in cold water for a few
hours then press it under a slab you have made Paneer.
Paneer (also Panir or Paner) is an acid
set, non-melting farmer's cheese.
What to do with the whey (other than
converting it to bacon by feeding it to the pigs)? The whey is the
liquid strained away from the button.
Original recipe from Platina: De
Recocta. We heat the whey which was left from the cheese in a
cauldron over a slow fire until all the fat rises to the top; this is
what the country-folk call recocta, because it is made from leftover
milk which is heated up. It is very white and mild. It is less
healthful than new or medium-aged cheese, but it is considered better
than that which is aged or too salty. Whether one is pleased to call
it cocta or recocta, cooks use it in many pottages, especially in
those made of herbs.
- Andrews, E. B. trans. Platina. De
Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis:
Mallinckrodt, 1967.
Redaction: Save the whey, slowly heat
to over 185F to precipitate the milk solids. You will see it happen!
Strain, salt and use in other recipes or eat plain!
Or... some recipes use more acid
(vinegar or citrus) to make ricotta and other products.
YIS
Adrienne d'Evreus.
Heat your milk slowly in a non-reactive pot. Gently stir occasionally with a wooden spoon to help distribute the heat evenly.
You will witness the milk begin to steam and form little bubbles around the perimeter of the pot.
Confirm that an adequate temperature has been achieved with a thermometer if you'd like. Between 175 and 180F or around 80C should be sufficient.
Remove from the heat. Pour in your acid or rennet and wait for the curd to set. The process begins instantly and looks like curdled milk. Let it sit and react for about 10-15min.
Once the curd has set, strain the whey away from the curds through cheese cloth over a strainer set in a pan if you want to save the whey. If you've only used 2 Tbsp of the lemon juice the whey will still be milky. If you want to process it further, remember not to strain it into the sink!
You may hasten the process of straining the whey by picking up the cheese cloth by all four corners together and hanging it over the pot or even holding the four corners of the cloth in one hand and squeezing it with the other.
Let it cool a little before you do this or wear a clean, protective glove.
I ground coarser salt with a mortar and pestle to make my own cheese salt.
Pinch, wash and chop fresh herbs to liven up your lemony cheese.
