Charles de Gaulle saying, “How can you govern a country which has 246 varieties of cheese?” Or “Age is something that doesn’t matter unless you are a cheese.” Luis Bunuel!
Books like,” Who moved my cheese?”” I moved your cheese” then there are cheesy lines cute and flattering pickup lines and of course the most famous
“Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.”
There are apparently hundreds of cheese world around. The difference is produced by styles, textures, flavours, the animal’s diet, fat content, herbs used among many other things.
“In a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, and then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available also.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep may depend on the type of cheese. Generally speaking, hard cheeses last longer than soft cheeses, such as Brie or goat's milk cheese. .”
Tempted to be a specialist in cheese? Well you will be called a cheesemonger and you need to train for it.
Cheese the origin of which is predates recorded history.
Wondering what is happening here? Then for watch this space for 3 do it yourself cheeses.
Let’s start with ricotta cheese, which is a flexible cheese and can be used in appetizers, regular meal or a dessert and the bonus is it’s easy to make.
Since I forgot I had this cheese in the fridge it came out like a harder than anticipated ball, but tasted as yum.
- 1 litre milk
- ½ fresh cream or malai (you can use heavy cream)
- ½ cup curds/ yogurt
- 1 tsp vinegar
- ½ tsp salt
- Mix all the ingredients in a large vessel and bring to a boil, till
- the whey and curds separate.
- Line a sieve with muslin or cheese cloth pour contents in the sieve.
- The whey water drip for 15 minute and then strain any remaining liquid with your hands
- Ricotta cheese is ready!
- Stays good refrigerated for 3 days.
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