{"id":35,"date":"2014-01-17T15:26:58","date_gmt":"2014-01-17T15:26:58","guid":{"rendered":"http:\/\/puntofisso.net\/cheese\/?p=35"},"modified":"2014-01-17T15:26:58","modified_gmt":"2014-01-17T15:26:58","slug":"for-starters-22","status":"publish","type":"post","link":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/2014\/01\/17\/for-starters-22\/","title":{"rendered":"For starters&#8230; 2\/2"},"content":{"rendered":"<p><em>In the previous post, I presented a procedure to make some cheese that we would mature as cheddar. The same procedure, cut shorter, can be used to make some very simple fresh cheese<\/em>.<\/p>\n<p>In this blog post I will show you how to adapt the procedure explained in the previous blog post and make some cheese you can consume in a couple of days.<\/p>\n<p>In fact, I generally follow the recipe with a little bit more milk and use part of it to make fresh cheese and the rest to prepare for ageing.<\/p>\n<p>A quick recap of the ingredients and tools:<\/p>\n<ul>\n<li>4.5l unhomogenised milk, better if already pasteurised<\/li>\n<li>rennet in tablets (or liquid, if it&#8217;s easier for you)<\/li>\n<li>a cheese thermometer<\/li>\n<li>a cheese cloth<\/li>\n<li>some cheese moulds<\/li>\n<li>a large enough metal bowl<\/li>\n<li>some yogurt with live bacteria; Greek yogurt is generally a good bet.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>In this case the procedure is much simpler. \u00a0I leave in bold the phases in common with the previous blog post.<\/p>\n<ul>\n<li><strong>as the milk has been pasteurised, we will\u00a0culture\u00a0it<\/strong><\/li>\n<li><strong>we will then add rennet in order to\u00a0coagulate\u00a0the milk<\/strong><\/li>\n<li><strong>cutting the curd\u00a0into smaller curds will follow<\/strong><\/li>\n<li><strong>we will proceed to drain the curds<\/strong><\/li>\n<li>after some hours, put the result in the fridge for a couple of days.<\/li>\n<\/ul>\n<p>Let&#8217;s assume you&#8217;ve done your homework and followed the previous blog post until you&#8217;ve cut the curds. You should have a bowl full of 3D 1-2cm long rhomboids.<\/p>\n<p>Next, you drain them into a cheese cloth, and then fill your plastic mould.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/puntofisso.net\/wordpress_blogs\/cheese\/wp-content\/uploads\/2014\/01\/N0A2229.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13\" alt=\"_N0A2229\" src=\"http:\/\/puntofisso.net\/wordpress_blogs\/cheese\/wp-content\/uploads\/2014\/01\/N0A2229-200x300.jpg\" width=\"200\" height=\"300\" \/><\/a><\/p>\n<p><em style=\"line-height: 1.5;\">\u00a0<\/em><\/p>\n<p>Turn the mould around often, and after some hours (or the morning after, if you&#8217;ve done this at night) you will end up with a semi-solid mould of cheese.<\/p>\n<p>At that stage, it&#8217;s important to sprinkle some salt around the cheese, while turning around.<\/p>\n<p>Finally, put it on a dish, cover with cling film, and put into the fridge. You can eat it after 2-3 days.<\/p>\n<p><a href=\"http:\/\/puntofisso.net\/wordpress_blogs\/cheese\/wp-content\/uploads\/2014\/01\/N0A2251.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23\" alt=\"_N0A2251\" src=\"http:\/\/puntofisso.net\/wordpress_blogs\/cheese\/wp-content\/uploads\/2014\/01\/N0A2251-200x300.jpg\" width=\"200\" height=\"300\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the previous post, I presented a procedure to make some cheese that we would mature as cheddar. The same procedure, cut shorter, can be used to make some very simple fresh cheese. In this blog post I will show you how to adapt the procedure explained in the previous blog post and make some [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-35","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/posts\/35","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/comments?post=35"}],"version-history":[{"count":0,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/posts\/35\/revisions"}],"wp:attachment":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/media?parent=35"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/categories?post=35"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/tags?post=35"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}