Making Artisan Cheese by Tim Smith Read Free Book Online Page B

hours, the cream mixture should have the consistency of yogurt and should not move when the bowl is leaned on its side. If it still has some movement, the cultures need more time to develop, so let it sit for another six to twelve hours. Once you have a firm mixture, pour it into your cheese cloth–lined colander with a catch bowl underneath. Allow it to drain for fifteen minutes, then fold the cheese cloth over the cheese. Place the colander in a deep bowl for continued draining. Cover it with plastic, and place in the refrigerator for as long as twelve to fourteen hours.

INGREDIENTS
4 cups (950 ml) non-ultra pasteurized half and half
1 cup (235 ml) non-ultra pasteurized whipping cream
2 tablespoons (28 ml) buttermilk
Salt
Herbs (optional)
TECHNIQUES
For tools and illustrated steps, see Techniques for Making Fresh, Soft Cheeses, page 48 .

Homemade cream cheese has a fresh flavor and creamy texture that will make you wonder why anyone would go to the store for this breakfast treat.

Remove the curd from the cheese cloth, and salt to taste. Add herbs if desired. Reshape the curds into balls and wrap them in fresh cheese cloth; put the balls back into the refrigerator in the colander. Make sure that you have a drip bowl under the colander to catch any additional whey. Cover the colander with plastic wrap, and let it sit for thirty-six to forty-eight hours, depending on the firmness of cheese you desire.
    Place finished cheese in a sealed plastic container in the refrigerator. Stored this way, the cream cheese should last for up to two weeks.
    Yield: 1 pound (450 g)

Lemon Cheese
    Delicious and simple, lemon cheese can be used as a light, refreshing spread. Add some fresh herbs, such as chives or dill, for additional zest.



PROCEDURE
    Heat the milk to 165°F (74°C), stirring frequently to prevent the milk from scorching. Once the milk reaches the target temperature, take the pot off the burner and stir in the lemon juice. Let the milk rest for fifteen minutes. The curds will partially separate in the milk. If you are using homogenized milk, the curds will appear as thin threads.
    Pour the mixture into a cheese cloth–lined colander with a catch bowl underneath, and tie the cheese cloth into a ball. Place the colander, cheese, and catch bowl in the refrigerator, and allow the cheese to drain for one hour, or until the whey stops dripping. Remove the cheese from the refrigerator, unwrap the cloth, and put the cheese into a bowl. Salt to taste, and mix in any additional herbs you want. Place the cheese in an airtight container, and store it in the refrigerator for up to one week.
    Yield: 1 pound (450 g)

INGREDIENTS
½ gallon (1.9 L) whole milk
¼ cup (60 ml) fresh-squeezed lemon juice
TECHNIQUES
For tools and illustrated steps, see Techniques for Making Fresh, Soft Cheeses, page 48 .

Mascarpone
    Here is an easy cheese to make that is so good you won’t want to go to the store for it ever again. Although best known as an ingredient for the Italian desserts cannoli and tiramisu, this cheese has a plethora of other uses. Use it stuffed in raviolis, in cream sauces, or blended with coffee liquor to create a dip for biscotti.

INGREDIENTS
1 quart (0.9 L) light cream
¼ teaspoon (about 1 g) direct-set crème fraîche culture
TECHNIQUES
For tools and illustrated steps, see Techniques for Making Fresh, Soft Cheeses, page 48 .

PROCEDURE
    Heat the milk to 86°F (30°C), then add the starter culture. Cover the milk, and let it ripen at room temperature for twelve hours, or until the milk has set (it will then have the consistency of a very thick yogurt).
    Pour the mixture into a cheese cloth–lined colander set over a catch bowl. Drape the ends of the cheese cloth over the cheese, and place the cheese, colander, and bowl in the refrigerator. Let the cheese drain until it reaches the desired consistency, from creamy to spreadable. This process will take one to four hours. When the cheese has drained, remove from the cheese cloth,