White Cheese Recipe
Ingredients
| Milk | 2.5 Liter | |
| 1 plain junket tablet, dissolved in 1 tablespoon cold water | ||
| Salt | 1 Tablespoon | |
Directions
Heat milk until it is just slightly warm.
Stir in the dissolved junket tablet and the salt.
Leave it to stand uncovered in a warm place until set — approximately 20 minutes.
Break up curds with a large spoon and pour into a colander lined with cheese cloth and set in the sink.
Stir mixture for a few minutes so that the curds separate and the whey drains through the cloth.
When most of the whey has drained off, tie the corners of the cloth into a sack.
Return the sack to the colander and set it over a bowl or hang it from a tap over the kitchen sink.
When the whey has completely drained away and the curds become a solid mass (approximately 1-2 hours), turn out into a shallow bowl.
Sprinkle with more salt if necessary.
Cover and store in refrigerator. Makes 1/2 lb
Stir in the dissolved junket tablet and the salt.
Leave it to stand uncovered in a warm place until set — approximately 20 minutes.
Break up curds with a large spoon and pour into a colander lined with cheese cloth and set in the sink.
Stir mixture for a few minutes so that the curds separate and the whey drains through the cloth.
When most of the whey has drained off, tie the corners of the cloth into a sack.
Return the sack to the colander and set it over a bowl or hang it from a tap over the kitchen sink.
When the whey has completely drained away and the curds become a solid mass (approximately 1-2 hours), turn out into a shallow bowl.
Sprinkle with more salt if necessary.
Cover and store in refrigerator. Makes 1/2 lb
Chef
