First thing this morning I checked on the cheese happenings, and found
Cheese happened! Quite a bit. It's a spreading consistency, like cream cheese. I'll probably sprinkle a bit of seasalt, too. Tastes fine. And I did get more than in the video, probably from adding in more cashews for the fat.
Happy Cook.
Now I have to make crackers.
The whey, the liquid you see in the bowl, I'd now in the freezer for soup. Especially carrot and cashew soup.
ReplyDeleteIS now, pesky predictive text.
DeletePostscript about the black pepper: it is light-years better than the peppercorns in the supermarket. Not just peppery hot, but all kinds of flavors. Just sniffing it gives you a pepper high. Definitely worth the higher cost.
DeleteI've never made cheese of any kind. I'm so impressed!
ReplyDeleteThank you. It's easier than it looks.
DeleteYou put a whole new meaning to cheese and crackers! Well done!
ReplyDeleteIt's a good snack, no additives nor preservatives when you make it yourself. Now I have to put my dough where my mouth is and go make crackers.
DeleteYour cheese is beautiful! I was going to ask you what you would be doing with the whey, and then I read it there in your first comment. I was sure you had a plan for it. :)
ReplyDeleteI always save whey from labneh or paneer and now this new cheese, for soup.
DeleteI have no patience with tv and YouTube cooks who say discard this and that. It's a lack of imagination about what else they could do.
Wow! Impressive. Good job!
ReplyDeleteIt came out well, not difficult. The last part where you unmold it from the cloth, is a bit tense, in case the cloth suddenly flops it onto the floor. It was quite cooperative here.
DeleteRather a posh photo too, with the addition of the greenery.
ReplyDeleteI thought so! That little Martha touch..
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