Cheesy fun

I'm getting into cheesemaking again. I'm easing myself back in gradually by starting with paneer. Totally easy to make and great to cook with.

Ingredients
4 pints full fat millk
4 tbsp lemon juice or 1 tsp citric acid dissolved in a little water (approx 1/4 cup)
Spices of your choice

1. Bring the milk to a rolling boil, stirring regularly
2. When foamy,  add the lemon/citric acid, turn down the heat and, and cook for 10-15 seconds
3. Continue to stir off the heat until the curds and whey separate, then leave for about 10 minutes to set
4. Ladle the curds into a muslin and keep aside the whey.
5. Rinse the curds under warm water then leave to drain. I add the spices at this point, then put a weight on top of the tied muslin to help consolidate it all.
6. After a couple of hours it's ready to eat.

I've found it's ace if you coat it in smoked paprika then fry it up with some bacon in a tomatoey sauce. Either that or go classic with curry. The whey you can either use in place of water in breadmaking, or I keep it in the fridge and add it instead of water to pasta sauces, etc. It gives it an every so slightly creamy edge. It lasts in a fridge as long as your milk normally does.

I used citric acid to precipitate this one, and added black pepper. You can see I didn't really pay much attention and the spice isn't exactly evenly spread. Citric acid can be pretty hard to get hold of, as people think you are going to cut it with heroin, but some places are ok. Barnitt's in York is where I get mine. They clearly don't care if housewives are addicted to class A drugs.

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The last move?

I'm hoping so. At least for a few years now. I've made yet another drastic life-changing move, this time back home from Newfoundland to start a new job in York. For the first time in my life I have a job that won't end in 12 months' time. This is exciting stuff people!

York is ancient, beautiful and, as I discovered yesterday, home to an amazing Italian deli where I had a most excellent lunch and came home loaded with cheese and cured meats. I would heartily recommend it to any visitors to ye olde city.

Since moving back I have got into baking in a big way. I have had nothing but triumphs with this invaluable book, and given that my other half is still in Canada, I have the patience to spend two days making one loaf of bread. Worth the wait.

My Italian Bread

I have also equipped myself with rennet, mesophilic starter, a mould, and a book on Home Cheesing Making. My plan today is to make some cultures, then this afternoon maybe try out some cheddar.

Despite my new focus on domesticity, my other crafty habits aren't suffering, and I'm planning on learning to spin soon. I had a go at York Guild of Weavers, Spinners and Dyers' open day last weekend, and had a grand old time. Will this yarn obsession ever end? I doubt it.

Squeaky cheese

I am a huge dairy fiend and recently got to eat proper cheddar cheese curds. They are amazingly tasty so I set about trying to find out how to make them. Turns out it's a bit tricky without complicated ingredients, but on my travels I found this recipe for Queso Blanco.

It looked ridiculously easy so I've given it a go. I changed the quantities of the recipe though, to suit those who don't eat a crazy amount of cheese:

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QUESO BLANCO

1 litre whole milk
2 1/2 tablespoons of lime juice
salt

I first heated the milk on a medium heat in a saucepan until it reached 185 degrees Fahrenheit (just before boiling).


Then added the lime juice to separate the curds and whey. This simmered for 2 minutes at the same medium temperature.


The cheese was then decanted into a cheesecloth-lined colander to drain the whey, and sprinkled with salt.

At this point you can add anything you like. I was going to add roasted red peppers, but I couldn't get the jar open, so I opted for just a sprinkle of black pepper.



The linen is then tied over the tap to drain for another four hours (or overnight).


I can't wait to try this later. I'm also keeping the drained off whey for making ricotta tomorrow :)

Sweet potato, halloumi and rocket salad

On request by my mother, Lisa and Alison, here is the recipe for a fail-proof starter or lunch. This is also for the beneift of Marios, being the only Cypriot I know. Knowing my luck he probably hates halloumi ;o)

I originally got it from my friend Jen on the night we ate (or tried to eat) the most epic cheesecake I have ever seen, which was made from about 6 kilogrammes of chocolate... Alas I don't have *that* particular recipe...

So:

Serves 4 as starter or 3 for lunch

Ingredients:
500g sweet potatoes, sliced to about a centimetre thickness
3 tbsp olive oil
250g halloumi cheese
75g rocket

For the dressing:
5 tbsp olive oil
3 tbsp clear honey
2 tbsp lemon/lime juice
1 1/2 tbsp black onion seeds (kalonji)
1 red chilli deseeded and finely sliced (or I use chilli oil instead)
2 tbsp chopped lemon thyme
salt and pepper


To make:
1. Mix together the dressing ingredients. Sniff as required.



2. Par-boil the sweet potatoes in lightly salted water for 2 minutes, then drain and fry for 10 minutes


3. Slice the cheese and grill on a lightly-oiled foil-covered grill for about 3 minutes or until nicely browned

4. Put rocket on the plate and pile on the sweet potato, haloumi and dressing.




...and that's it. Warning though - the dressing is very sweet so you may like to cut down the honey content a bit. You absolutely can't do it without black onion seeds though, they are a-ma-zing!



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