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by **welsh wizard** » Thu May 10, 2012 7:44 pm

Once a year I try to teach a group of school children something different from the world of cookery. Up to now we have done simple prep and cooking of game and making a hot smoker from a biscuit tin and cooking some fish. This year I would like to show them simple cheese making. Please can anyone suggest a simple soft cheese recipe we can make in the classroom? Please remember for a number of these school children money is tight. Thank you

Cheers WW

by **wheels** » Thu May 10, 2012 8:31 pm

Paneer's the simplest I know of WW.

Phil

by **welsh wizard** » Thu May 10, 2012 8:35 pm

Thanks Phil can you point me in a recipe direction?

Cheers WW

by **wheels** » Thu May 10, 2012 9:02 pm

WW

For these things it has to be Manjula:

http://www.manjulaskitchen.com/2008/05/ ... ke-paneer/

She makes me smile, but this may help as well:

http://www.cookingandme.com/2010/08/how ... ttage.html

Phil

by **DiggingDogFarm** » Fri May 11, 2012 12:04 am

Fromage Blanc is also incredibly easy to make......

http://www.youtube.com/watch?v=v6884Dl163g

~Martin

by **mitchamus** » Fri May 11, 2012 5:28 am

wheels wrote:Paneer's the simplest I know of WW.

Phil

I would have to agree.... especially since you can eat it straight away too...

by **welsh wizard** » Fri May 11, 2012 3:43 pm

Many thanks to everyone and ta for the links

Cheers WW

by **wheels** » Sun May 13, 2012 1:49 pm

welsh wizard wrote:...Please remember for a number of these school children money is tight. Thank you

Cheers WW

With that in mind, I tried making Paneer with the cheap homogenised full fat milk from ALDI - 2 Litres for £1.

Heated, added 2 lemon's worth of juice plus a bit of white wine vinegar for good measure and ended up with this:

(Pictured before pressing)

If you use vinegar for cheapness, you'll get approx 380gm for just over a quid.

HTH
Phil

by **welsh wizard** » Sun May 13, 2012 2:05 pm

Thank you Phil - what did it come out like?

Cheers WW

by **wheels** » Sun May 13, 2012 3:06 pm

It's fine WW. It'll make a good ricotta substitute. The other good thing about it is that, like Halloumi, it doesn't melt easily - great for use in pakoras etc.

Phil

by **welsh wizard** » Sun May 13, 2012 6:31 pm

Thank you Phil most helpful

Cheers WW

by **saucisson** » Tue May 15, 2012 5:45 pm

Do you know any cheese makers at the Farmers Market? I was wondering if you could blag some whey from them and make ricotta?

by **welsh wizard** » Tue May 15, 2012 7:19 pm

Interesting thought - thanks WW

by **mitchamus** » Tue May 15, 2012 11:17 pm

Ask you local milk distributor to donate the milk?

I'm sure 20L won't make too much of a dent in their profit margin.

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