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valina_anne's curd cheese recipe. [Apr. 25th, 2006|02:36 pm]
Kentwell

kentwell

[goth_twiglet]
Dear Peronel (and anyone else interested),

Here is my cheese guide. Good luck.


Tudor Curds Cheese

1. Take two pints of milk (you could ask at the kitchen if there is any whole milk on or near its sell-by-date, it doesn’t matter if it is a little over either) – this may seem like a lot, but it shrinks.
2. Warm to blood heat
3. While warming prepare the rennet: 2 tbsp rennet: 2 tbsp water

Kentwell has vegetarian rennet, which is not perceivably different to the traditional: salted juices from the fourth stomach of a calf, stewed in the stomach for about a year.

4. Tip into a (preferably) large, flat bowl.
5. Immediately add the rennet/water.
6. Gently stir together, cover the bowl with a slightly damp cloth.
7. Leave.

How long you leave it for depends on the warmth of the day, but it is usually an hour or two. You will know it is ready when it sets into a ‘junket’ – best described as looking (and tasting) like baby yoghurt.

8. Scoop the junket into a cloth. Don’t worry if it starts to separate as you scoop.
9. Hang the cloth on a rail (put a large bowl under it – it’ll be dripping profusely at first).
10. Leave over night.

The pigs like the whey. We have permission to tip it into their water bowls, but if there happens to be a farmer-type about, it would be polite to ask again.

11. Next morning, get a fresh cloth and turn the cheese into it. Try and squish the bits that were in the middle of the cheese to the outside.
12. Leave.

If it’s a really hot day this is all you will need to do. However usually it is 2-3 days (meaning steps 11 and 12 again). The longest it’s ever taken is 5 days – but that was an unusually dark, rainy week.
You will know the cheese is ready when it stops dripping whey. The curds will feel moist, crumbly and soft. It doesn’t matter if you get them down early – it’s edible, but the cheese may surround itself in an unsightly whey piddle.

13. When you think the curds are ready, turn them out into a bowl.
14. Crumble them gently with your fingers and add herbs (almost anything goes: I can give you a list if you wish).
15. Eat on the day.

Serving suggestions: Cheese can be rolled into balls and eaten by itself. It also tastes nice melted over pottage.

Enjoy your Tudor cheese.

Love Anne
.from her own journal here
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