KAAS .. MAAK JOU EIE MAASKAAS
LAAT 1 lt MELK OORNAG IN ‘N GLASBAK. (Werk baie beter met ongepasturiseerde melk) STAAN TOT SUUR EN DIK.
SODRA DIE WEI AFGESKEI IS, SNY DIE DIK LAAG BO-OP ‘N PAAR KEER DEUR MET ‘N MES EN LAAT DIT WEER STAAN.
VOER ‘N SIF MET ‘N SKOON DOEK UIT. GIET DIE MENGSEL DAARIN EN LAAT STAAN TOT AL DIE WEI DEURGELOOP HET.
SPOEL DIE STREMSEL ONDER SKOON WATER AF TERWYL DIT NOG IN DIE DOEK IN DIE SIF IS.
LAAT STAAN TOT AL DIE WATER AFGEDRUP HET.
GEUR LIGGIES NA SMAAK MET SOUT OF GROENTESOUT, FYN KNOFFELUIE, FYN BILTONG OF ENIGIETS LEKKER.
SKEP IN HOUER EN VERSEEL.
“Homemade Cheese”
Berkeley, California. June 4, 2010
I like soft foods. It will serve me well if I have no teeth one day. I like to make my own soft foods whenever possible, the skills will be useful if I’m living off the grid somewhere and I’m toothless.
Or if I’m just living off the grid.
Or just living toothless.
I made homemade cheese the other day and served it to myself by the spoonful. You should too. Here’s how to do it:
It is 3 (three) ingredient cooking. I love that part about it. Whole milk, lemon juice, salt. You’ll also need some cheesecloth and some twine. That’s it. Oh, and a soft spot for soft food.
Pour the milk into a saucepan.
Sprinkle in the salt.
Meanwhile, squeeze lemon juice from 1 lemon into a bowl, minus any seeds. I don’t like seeds in my cheese.
Bring the milk to a simmer, making sure to stir so you don’t scald the milk. Turn off the heat, add the lemon juice, stir, and let it sit for 5 minutes and let the magic happen.
Meanwhile, cut some cheesecloth the size of a fine mesh strainer.
Run it under the sink.
Give it a squeeze to remove any excess water.
Set it over a bowl.
Cut a piece of twine about 18 inches long.
By now, your curds will have separated from your whey. Just like Little Miss Muffet. You can call me Little Miss Muffet from now on. Thank you.
Pour it into the mesh.
Let it drain.
Gather it together.
Wrap your twine in a knot around the ends, leaving enough length on one end to hang it from somewhere.
