Living in Algeria, I often seem to have more than my fair share of slightly past it's best milk.
Our milk, for the most part comes to us in plastic sachets and it's life span, sitting in front of the shops in crates, in the full glare of the sun isn't that long. Refridgeration doesn't always play a vital role in the life of a scahet of Algerian milk.
This morning the 4 ltrs I had lurking in my fridge turning ever more sour by the minute were transformed into cheese.
It's quick, tasty, pretty non labour intensive and fills a hole, thereby ticking ALOT of the boxes that make me happy. It's a pleasant coincidence that the kids like it too!
If you fancy giving it a go but need something more well defined in terms of recipe than my harrassed mothers guide to saving rancid cow juice, just google "Farmers Cheese" and you'll be overwhelmed with all the yummy bloggers out there that can really do the thing justice...
Otherwise, here goes....
Put any milk you want to use into a heavyish based saucepan and heat till it comes almost to a boil.
Now, turn off the heat and, a tablespoon at a time add either white vinegar or lemon juice and just stand back and watch the curds and whey do their stuff. If, it doesn't start to seperate right away just add a little more vinegar or lemon juice until it does.
Stir it gently to aid the process, then pour the cheese and whey into a muslin lined colander. If you don't have a muslin... and yes, I have been known to raid the baby's muslin drawer before now... just use a clean tea towel.
Add any flavourings you want now, this week I used fresh thyme, garlic and salt... but other favourites of mine are cut green olives, fresh parsley and garlic and salt and freshly cracked black pepper. Another favourite is to serve it seasoned with salt, and dressed with finely chopped red chilli peppers and a slug of good olive oil.
Leave the cheese to drain until it's cool... then refridgerate.
It's also nice left plain and spread on home made bread with a little jam on top for sweetness at breakfast time.
You don't have to wait for your milk to get scarey before you try this... your cheese wil simply less piquant than mine. And that's fine...especialy if tart is a particularly challenging flavour for your tastebuds.
It's also a great project to do with the children... they'll have loads of fun!
Our milk, for the most part comes to us in plastic sachets and it's life span, sitting in front of the shops in crates, in the full glare of the sun isn't that long. Refridgeration doesn't always play a vital role in the life of a scahet of Algerian milk.
This morning the 4 ltrs I had lurking in my fridge turning ever more sour by the minute were transformed into cheese.
It's quick, tasty, pretty non labour intensive and fills a hole, thereby ticking ALOT of the boxes that make me happy. It's a pleasant coincidence that the kids like it too!
If you fancy giving it a go but need something more well defined in terms of recipe than my harrassed mothers guide to saving rancid cow juice, just google "Farmers Cheese" and you'll be overwhelmed with all the yummy bloggers out there that can really do the thing justice...
Otherwise, here goes....
Put any milk you want to use into a heavyish based saucepan and heat till it comes almost to a boil.
Now, turn off the heat and, a tablespoon at a time add either white vinegar or lemon juice and just stand back and watch the curds and whey do their stuff. If, it doesn't start to seperate right away just add a little more vinegar or lemon juice until it does.
Stir it gently to aid the process, then pour the cheese and whey into a muslin lined colander. If you don't have a muslin... and yes, I have been known to raid the baby's muslin drawer before now... just use a clean tea towel.
Add any flavourings you want now, this week I used fresh thyme, garlic and salt... but other favourites of mine are cut green olives, fresh parsley and garlic and salt and freshly cracked black pepper. Another favourite is to serve it seasoned with salt, and dressed with finely chopped red chilli peppers and a slug of good olive oil.
Leave the cheese to drain until it's cool... then refridgerate.
It's also nice left plain and spread on home made bread with a little jam on top for sweetness at breakfast time.
You don't have to wait for your milk to get scarey before you try this... your cheese wil simply less piquant than mine. And that's fine...especialy if tart is a particularly challenging flavour for your tastebuds.
It's also a great project to do with the children... they'll have loads of fun!
What can I say? Is there not limits to your yummy mummyness?!! love you...xxxx
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