We are a people of sandwich eaters. That is why the book ‘Everything for the sandwich’ by Zippora Wiese could well become a success. Because you have to admit, a sandwich with a slice of cheese, a slice of ham or a spoonful of Nutella is delicious, but we also want something different. Wiese offers a very wide choice.
Obvious are of course jams and there are many of them in the book. Almost all summer fruits are reviewed, but also more exotic varieties such as kiwi-banana jam or rose petal jam. There is also quite a lot of space for curds and all kinds of chocolate spread and they are already on the to-do list.
But there is also a lot of choice for the responsible parent who of course does not only want to give their offspring sweet on bread. How about ham-leek salad or even (vegetarian) filet americain? But what I can’t resist is the idea of making cheese myself. Wiese describes how you can make ricotta or mozzarella yourself.
The latter recipe is pure chemistry and you have to stay focused. That is why I choose the easiest cheese: the cottage cheese. Also known under the English name cottage cheese and popular in our family. You will need: milk, lemon juice, salt, a pan, a colander and a cheesecloth. While heating the milk, stir in the lemon juice as directed. Now I should see lumps forming after a while, but it doesn’t. Not even if the milk is already boiling. While temperatures are clearly stated for the other cheeses, this is not the case with cottage cheese. Anyway, after half an hour of vigorous stirring and the first cooking bubbles, I decide to move on to the next step: rest for 30 minutes.
The milk is not flaky now, but it is thick. I decide to persevere and transfer the stuff to a cheesecloth. After draining for 20 minutes, there is actually a mass in the cloth that can pass for cottage cheese. After cooling down, we put it to the test and yes, I made cheese myself for the first time in my life. And it tastes a thousand times better than what comes out of a jar. (fiw)
Ingredients (for 200 grams)
-1 liter of pasteurized milk
-2 to 3 spoons of lemon juice
-1 teaspoon of coarse sea salt
-Pour the milk into a saucepan and place over medium heat.
-Add the lemon juice and stir it vigorously until the milk curdles. You can see that small lumps are now rising to the surface: the milk is curdling. We call those small lumps curd.
-Turn off the fire. Cover the pan and let the mixture rest for 30 minutes.
-Place cheesecloth in a colander over a large bowl.
-Remove the lid from the pan, but let the steam escape first.
-Separate the curd and the whey: carefully remove the curd from the pan with a slotted spoon and place the curd in the colander with the cheesecloth. Make sure you take as little moisture / whey from the pan as possible.
-Let drain for 15 minutes
-Add the salt.
-Remove the cottage cheese from the cheesecloth and let it cool in the fridge. The cheese will keep in the fridge for 2 days.
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