Anja, I would like to add that the 2 small cheese rounds [top right hand
side of picture linked below], are also very easy to prepare. These are
hand rendered kefir-cheese [no pressing required].
The cheese in made by draining kefir for 1 day, then removing the
kefir-leban from the cloth bag, folding in a little salt to taste, then
the leban is drained once again. The leban is removed from the draining
cloth, folded then drained every day, doing this daily for approximately
5 days [no more salt is added after the second day].
The leban should be drained until firm and dough-like. A 1/2 cup of curd
is removed and kneaded in between the palms of hands, intil smooth. The
kneaded curd is then made into small round patties, rendered in between
oiled palms [adding 1 tsp of olive oil in palms, to stop the curds from
sticking, then shape the curd in both palms of hand].
The flat round curd-disks are then placed on a pine wood cutting board,
and dried for about 5 to 7 days. For the first 3 days of this process, I
buff the curds daily, by quickly rubbing each curd with some cotton,
which is first dipped in homemade wine vinegar. The curds are turned
over to dry the opposite side. For the next 3 days, I buff with extra
virgin olive oil before turing the curd over. The curds are dried until
a firm light yellow crust is formed on the surface of each cheese. This
is followed by dipping the cheese in melted beeswax, and matured for a
few months at app 12 C.
Be=well,
Dom
Dominic N. Anfiteatro wrote:
>Hello and welcome back Anja,
>
> ...Here's a recent photo of some of my
>cheese sitting in a bamboo strainer:
>
>http://users.chariot.net.au/~dna/kef/kefir-cheeses.jpg
>
>
|
