Fresh cheese

Fresh cheese

By
From
Nordic Light
Makes
1 x 500 g ball of cheese
Prep
15 mins
Cooking time
30 mins
Photographer
Simon Bajada

There’s something special about making a product most of us have taken for granted our whole lives. Butter, cheese and yoghurt are all classic examples. This recipe for fresh cheese is simple and it accompanies many dishes in this book very well. Don’t forget to reserve the whey. Although a little more mild, it can be used like vinegar, and is useful for dressing savoury dishes.

Ingredients

Quantity Ingredient
1 litre buttermilk
2 tablespoons chopped dill
1 tablespoon sea salt flakes

Method

  1. Gently warm the buttermilk in a large heavy-based saucepan over a low heat, stirring occasionally, until it has reached 70°C and the whey has separated from the curd. Cover with a lid and set aside to cool to room temperature.
  2. Line a sieve with a 50 cm x 50 cm piece of muslin and place over a large bowl. Strain the cooled curd and whey mixture through the muslin, gently stir in the dill and salt and set aside.
  3. Pour the liquid whey into a jar and set aside for later use. Gather the still wet curds up in the muslin, twisting the excess cloth to squeeze out the extra whey, and form into a ball shape. Leave the curds in the sieve or hang them over the bowl (the contraption you use to do this is up to you) and leave to drain for up to 2 hours. This is up to personal preference, as the longer you leave it, the denser and firmer the cheese will be.
  4. Unwrap the cheese once set to your liking and store in a sealed container or plastic bag in the refrigerator for up to 4 days. This fresh cheese is beautiful for finishing salads or served with fruits and nuts or vegetables.
Tags:
simon
bajada
new nordic
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