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Full Online Book HomeLearning KitchenDairy - Cheese - Home-made Cheese
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Dairy - Cheese -  Home-made Cheese Post by :Proven_Tactics Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3293

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Dairy - Cheese - Home-made Cheese

5 litres milk
1,7 litres sour milk
5 eggs
(1 decilitre chopped fresh herbs or
to taste e.g: chopped nuts, ground pepper, diced bell pepper, chopped mint, parsley or garlic)


Warm the milk in a heavy-bottomed saucepan until it reaches 80°C.

Mix the sour milk with the eggs.

Pour the mixture into the milk and stir carefully.

When the cheese begins to thicken, sprinkle the herbs or seasonings on top. Stir lightly into the cheese. Remove from the heat, cover witha lid and allow to stand for 20 minutes.

Lift the cheese curd with a slotted spoon into a cheese mould or a sieve lined with a damp cheesecloth. Put a weight on top and allow to drain overnight. Then turn out of the mould.

The whey could be used in a bread dough.
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1 pkg (17 1/4oz) frozen puff pastry thawed 1/4 lb thin sliced ham 1/4 lb brie cheese cut in 1/4" slices Pepper to taste 1 egg slightly beaten Preheat oven to 425. On lightly floured surface, roll each sheet to 12x10" rectangles. Trim 1/2" for border from each sheet. Reserve trim. Lay 1 sheet on ungreased baking sheet, top with ham and cheese, leaving a 1" border all around. Sprinkle with pepper. Brush border with beaten egg. Top with remaining pastry. Trim and crimp to seal. Brush with egg. Re-roll the trimmings for decorations. Place them on the top and brush
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