February 4, 2015 by Smock Alley
This weeks recipe is an oldie but a goodie, still essentially the same after 350 odd years. The original recipe for this cheese dates from 1653, and adds rosewater and sugar to the curds before pressing. These additions have been omitted here.
Fresh cheese comes in many guises and appears throughout many cuisines, Paneer in India, Queso Fresco in Mexico and Ricotta in Italy. It’s a great beginners cheese to make as it requires no aging or maturation. And only 3 ingredients. So whey not?!
This old recipe demands 1 pint of cream to be boiled, and when it does add the lightly whipped whites of 6 eggs, and the juice of 1 lemon.
It will almost instantly start to curdle and the curds and whey will start to separate.
Take the mixture off the heat and place in a muslin bag or cheesecloth and let the whey drip away.
You may need to lightly squeeze the bag to ensure all the liquid gets removed. The remainder in the cloth is the curd and once all the liquid is gone, mix some salt, pepper, perhaps some herbs or roasted garlic with the cheese.
Place some more cheesecloth into a bowl or mold and push the cheese firmly into it. Wrap the cheese on top and place some weights on top, to press the cheese.
Leave the cheese for an hour or so, until it has firmed slightly. Remove from the mold, unwrap and voila!! Cheese.
This cheese goes wonderfully crumbled over roast potatoes with some herbs, or slice it and marinade it in a herb and lemon paste for an hour or so, then grill it.