Recipe:Fresh Cheese Boursin Style - Revision history

Machtelt: /* How to make the cheese */

2018-01-09T11:25:53Z

How to make the cheese

← Older revision		Revision as of 11:25, 9 January 2018
Line 23:		Line 23:

	==How to make the cheese==		==How to make the cheese==
	* Day 1: stir the yoghurt into the milk. Cover with a wet kitchen towel and leave to stand for two days in a warm spot (25-35 degrees). After two days, a sort of crust will have formed, it looks a bit like the battered face of the moon, that is normal.		* Day 0: stir the yoghurt into the milk. Cover with a wet kitchen towel and leave to stand for two days in a warm spot (25-35 degrees). I put mine on the boiler of the central heating. After two days, a sort of crust will have formed. If it looks a bit like the battered face of the moon, that is normal. Don't be alarmed if any molds show up.
	* Day 3: Preheat the oven to 110 degrees Celsius. Put the bowl with the milk into the oven for 30 minutes.		* Day 2: Preheat the oven to 110 degrees Celsius. Put the bowl with the milk into the oven for 30 minutes.
	* Poor the contents of the bowl into a cheesecloth that you put over a second bowl. Leave to drip for 12 hours or overnight in a cool place.		* Poor the contents of the bowl into a cheesecloth that you put over a second bowl. Leave to drip for 12 hours or overnight in a cool place.
	* Day 4: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its ~~creemy~~ form, or proceed to the next step if you want it a bit more crumbly.		* Day 3: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creamy form, or proceed to the next step if you want it a bit more crumbly.
	* Take a clean, dry ~~kitche~~ towel. Fold it in half. Shape your cheese into a disk, put a few fresh ~~semary~~ twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. Then ~~put your~~ cheese into an airtight container. It will keep for two weeks in the fridge.		* Day 4:
			* Take a clean, dry kitchen towel. Fold it in half. Shape your cheese into a disk, put a few fresh rosemary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. This step can be a bit messy, make sure the towel does not hang over the plate or your fridge will be a bit wet. Then take the cheese out of the towel and it into an airtight container. It will keep for two weeks in the fridge.

			Use the whey for baking bread, or as a soup base. Don't throw it away, it contains lots of nutrients!


	[[Category:Ferments]]		[[Category:Ferments]]

Machtelt at 16:42, 24 December 2016

2016-12-24T16:42:58Z

← Older revision		Revision as of 16:42, 24 December 2016
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	* fresh chives (schnittlauch)		* fresh chives (schnittlauch)
	* parsley		* parsley
			* or any type of seasoning you like: sweet pepper powder, herbes de provence, ...

	===Materials===		===Materials===

Gafioso at 18:58, 2 January 2015

2015-01-02T18:58:10Z

← Older revision		Revision as of 18:58, 2 January 2015
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	* Day 4: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creemy form, or proceed to the next step if you want it a bit more crumbly.		* Day 4: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creemy form, or proceed to the next step if you want it a bit more crumbly.
	* Take a clean, dry kitche towel. Fold it in half. Shape your cheese into a disk, put a few fresh semary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. Then put your cheese into an airtight container. It will keep for two weeks in the fridge.		* Take a clean, dry kitche towel. Fold it in half. Shape your cheese into a disk, put a few fresh semary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. Then put your cheese into an airtight container. It will keep for two weeks in the fridge.


			[[Category:Ferments]]

Machtelt: Make your own Boursin in a coupe of days

2014-12-31T13:04:52Z

Make your own Boursin in a coupe of days

New page

This is a cheese made without rennet. Instead, it uses yoghurt culture (or kefir).

==What you need:==

===Ingredients===
* Two liters of fresh milk
* 4 tablespoons of fresh full mlk yoghurt
* two cloves of garlic
* seasalt
* pepper
* fresh chives (schnittlauch)
* parsley

===Materials===
* Big bowl that can go into the oven
* oven
* bowl to contain dripping whey
* tablespoon
* wooden spoon
* kitchen towel (cloth, not paper)
* cheese linen

==How to make the cheese==
* Day 1: stir the yoghurt into the milk. Cover with a wet kitchen towel and leave to stand for two days in a warm spot (25-35 degrees). After two days, a sort of crust will have formed, it looks a bit like the battered face of the moon, that is normal.
* Day 3: Preheat the oven to 110 degrees Celsius. Put the bowl with the milk into the oven for 30 minutes.
* Poor the contents of the bowl into a cheesecloth that you put over a second bowl. Leave to drip for 12 hours or overnight in a cool place.
* Day 4: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creemy form, or proceed to the next step if you want it a bit more crumbly.
* Take a clean, dry kitche towel. Fold it in half. Shape your cheese into a disk, put a few fresh semary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. Then put your cheese into an airtight container. It will keep for two weeks in the fridge.