A One-Meal Cheese
Ingredients
Directions
Make the curd
Pour warm milk into a cheese tub.
Add rennet and wait for coagulation.
Cut the curd with a cheese knife into small pieces.
Let the curd sit briefly, then cut again until uniform.
Cover the tub with a cloth and let it rest for about 20 minutes.
Ladle off the whey.
Press the curd to remove more whey using a skimming dish or weight.
Cut the curd again to promote whey separation.
Finish the curd
Put the curd into separate vessels and break it into small pieces by hand.
Sprinkle salt over the curd and mix well.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Warm milk
- Forms the body of the cheese, which sets into curd once coagulated.
- Rennet
- Enzyme that coagulates the milk into a firm curd for separating from the whey.
- Coarse sea salt
- Adds flavour and helps draw out moisture from the curd.
The step that matters
Cutting the curd. Cut size controls how much whey escapes. Pieces that are too large keep moisture trapped, while cuts made too early or unevenly give an inconsistent texture. Uniform small pieces let whey drain evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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