So… about a month ago, I tried to make yoghurt in my slow cooker. Again.
And I over-cooked it. Again.
So I strained out the clumps of coagulated, over-cooked yoghurt and chucked them in an empty tupperware, and and stuffed the tupperware into my fridge and ignored it for the better part of said month.
Two days ago, I pulled it out of the fridge, dumped it into my mash bag (a bit like a Jelly Bag but for beer- and wine-making), ran it under the cold tap to give it a bit of a rince, and the set the bag of curds into a sceive, and the sceive over a bowl, and the whole shebang into the fridge with a weight (a tin of chick peas) on top of it to further strain off the liquid for 24 hours.
The end result, once I mixed in some salt, is a super-soft (no rennet) cheese that is – probably(?) – a bit like labneh (yoghurt cheese) and not toooooo far away from chevre or cream cheese. I think I will put it in a quiche or, potentially, into a warm beets-and-dandelions salad with some walnuts thrown on top. 🙂
…Okay, so, yes, I made this cheese (or possibly “cheese”) by accident. But I think I did actually make a cheese. So I’m counting this a win.
That said, I’d still like to try making mozzerella – probably the one in Animal Vegetable Miracle, as it uses store-bought (aka: pasteurized) milk as its base – at home, and I suspect that’ll be my next step in my home cheese-making adventures (Rennet! Eek!), but for now I’m happy to work with this accidental Labnehsque that I’ve cooked up.
Meliad the Birch Maiden.
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