Now that you've had a chance to practice on some of the basic cheese making techniques while perfecting your feta, here's another recipe to try.
Cup cheese is a Pennsylvania Dutch creation, credited to both the Amish and the Mennonites from that area of the United States. There are some variations to the recipe, but it was from being sold in cups that it got its name.
It is a deliciously light recipe for a simple cheese, suitable for any meal, and ideal for a summer lunch or dinner, with a crusty sourdough loaf, alongside a green salad (served with crumbled goat cheese, of course!). It can be made with either goat milk or cow milk.
- 4 liters milk
- 1 cup cultured buttermilk (you can purchase this in most supermarkets)
- 5 drops junket rennet
- 1/2tsp baking soda
- 3 tablespoons butter
- 1 cup cream
- 1 beaten egg
Warm the milk to 22C and add the buttermilk and the 5 drops of rennet. [NB – If you are using liquid rennet from a cheese making supply place, you will only use 1 drop, as this is usually a more concentrated form of the rennet.] Stir thoroughly and cover the pot. Stand the milk at room temperature no cooler than 20C for twelve hours or until a soft curd, softer than a fully set jelly, has formed. This could take a lot longer in winter, hence it's being better suited to a summer cheese. If it has to sit much longer than 48 hours to set to the correct consistency, it can take on a sour taste.
Slowly cut the curd into 1 cm cubes and warm them to 46C, occasionally stirring gently while heating. Always heat your curds slowly, as the extra time you take allows the whey to be drawn out of the curds.
Ladle the warm curds into cheesecloth-lined colander and allow to drain for twelve hours.
Crumble the cheese into a double boiler, add the baking soda and butter, and stir. Let set another 5 hours.
Heat the curd in a double boiler until the curd melts. Add cream and stir until smooth. Add the beaten egg. Allow to come to a boil. Pour into cups and refrigerate. Serve Cool. Something to look forward to in summer!