Heart Of The House

Cheese

Feta Cheese

Feta Cheese

Homemade Feta Cheese Ingredients 10 litres raw milk 1/4 tsp mesophilic culture 6 ml liquid rennet cheese salt whey/brine solution Method Heat the milk to 31deg C. Add the culture, stirring to combine. Cover and allow the milk to ripen for 1 hour. Add the diluted rennet and gently stir for a few minutes. Cover Read More…

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Baked Ricotta with tomatoes & olives

Baked Ricotta with tomatoes & olives

Ingredients 350g ricotta (homemade) 50g parmesan (grated) 1 egg (separated) 1 tbs basil  (sliced thinly) lemon zest sea salt & pepper Method Preheat the oven to 180 C. In a bowl place the ricotta, egg yolk, parmesan, lemon zest, basil leaves and stir to combine. Add whisked egg white to the mixture  and gently fold Read More…

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Cultured Mascarpone Cheese

Cultured Mascarpone Cheese

 Thick Creamy Mascarpone Cheese Yummy dessert – Whipped Mascarpone with Blueberries Sauteed assorted mushrooms and mascarpone Mascarpone is an Italian cream cheese.   This cheese is normally made by heating the cream to 85 deg C and coagulating it with citric or tartaric acid.  There is another method in which a mesophilic culture is added to Read More…

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