Adventures in Cheese Making – Walk this Whey

Written by Paul Rinehart

Continued from page 1

I could now seerepparttar curds andrepparttar 150506 whey. The whey was a pale yellowish hue andrepparttar 150507 curds looked a little bit like scrambled egg whites. I then lined a colander with cheesecloth and proceeded to filterrepparttar 150508 curds fromrepparttar 150509 whey. I putrepparttar 150510 curds into a bowl and added salt to further helprepparttar 150511 removal of excess liquid. Next, I returned it torepparttar 150512 colander lined with a fresh layer of cheesecloth. I was anxious to taste it, and wow, it actually tasted like cheese!

The next step is optional – putting your cheese in a mold and pressing it. To make my press, I rummaged aroundrepparttar 150513 kitchen to see what I could use. I took an old plastic sherbet container and put a bunch of holes in it. I then placed my cheese curd filled cheesecloth inside and placed it in a large bowl and but a plate on top of my curds. Nowrepparttar 150514 problem was having enough weight to press it. I placed two big cans of tomatoes on top and, voilà, it worked. After pressing it, I putrepparttar 150515 cheese intorepparttar 150516 refrigerator and let it set. It tasted a lot like cheddar.

Next time I try to make cheese, I probably use this same recipe but will try to improve upon it. When I master this one, then I think I’ll feel a little more like trying a different style of cheese. Happy cheese making!

Paul Rinehart is a classically trained chef who currently works as a web developer. He is alsorepparttar 150517 founder of Online Cooking, a place where he can work on two interests atrepparttar 150518 same time, computres and food.

Paul Rinehart is a classically trained chef who currently works as a web developer. He is also the founder of Online Cooking, a place where he can work on two interests at the same time, computres and food.

The Fundamentals

Written by Paul Rinehart

Continued from page 1

Sweatrepparttar mire poix (this means cooking on low heat untilrepparttar 150505 vegetables are translucent). Toss in your bouquet garni and season a little being careful not to over salt it. De-glaze (this gets any caramelized yummy goodness offrepparttar 150506 bottom ofrepparttar 150507 pan) with a little white wine and cook it down.

This next step is optional, but I think it adds a little flare. Cutrepparttar 150508 tops ofrepparttar 150509 spears of asparagus off and set them aside. Blanch these in a bit of hot salted water until they turn bright green. Quickly remove them fromrepparttar 150510 heat and run cold water over them. This is going to be your garnish.

Cutrepparttar 150511 stalks ofrepparttar 150512 asparagus andrepparttar 150513 potatoes into manageable pieces and toss them on top of your mire poix. Pour in enough stock to cover your ingredients by at least an inch. Bring it to a boil and then reduce to a simmer. Cook untilrepparttar 150514 potato and asparagus are both tender. Removerepparttar 150515 bouquet garni!

Next step: Puree. I find that it is easiest to do this in installments. Add a bunch ofrepparttar 150516 vegetables into a blender or, even better, a food processor, and then add a bit of stock. Take your pureed soup and run it through a strainer into another pot, this takes out any ofrepparttar 150517 overly fibrous material.

Return your pureed soup torepparttar 150518 stove and bring it to a gentle simmer. Add a little cream and stir it in. Season to taste with salt and pepper. Don’t forget your garnish! Ladle some ofrepparttar 150519 soup out and put a few ofrepparttar 150520 spear tops on top ofrepparttar 150521 soup.

Paul Rinehart isrepparttar 150522 Food Director at Online Cooking:

Paul Rinehart is the Food Director at Online Cooking:

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