simplest

Farmhouse cheddar cheese is a basic hard cheese that is perfect for beginners. It doesn't need any special equipment -see notes to create your own cheese press and cheese cave with items already in your house. Experiment with waxing, bandage wrapping or making a washed rind cheese.

Homemade Hard Cheese

milk

cultured buttermilk

tsp of rennet in 2 tbsp filtered water

salt (non-iodized)

Stir in culture and maintain at 90F for 45 minutes.

Stir in calcium chloride, then add the rennet, mixing thoroughly.

Maintain at 90F for 45 min and do not stir.

When the curds show a clean break, cut the curds into 1/2″ cubes.

Cook the curds by stirring the cut curds every 5 minutes for the next 1/2 hour, slowly raising the temperature to 100F (38C).

Line a strainer with butter muslin and pour the curds into it. (Save the whey!)

Hang the curd in the butter muslin and allow to drain for 1 hour.

After an hour, place the curds into a bowl. Break the curds into small pieces and mix in the salt.

Pack the curds in to a cheese mold lined with butter muslin. Press at 11 lbs for 10 minutes.

Remove the cheese, re-wrap it and turn it over, press at 22 lbs for 10 minutes.

Re-wrap the cheese again and turn over, press at 44 lbs for 12 hours.

See below for finishing and aging the cheese.

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

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Homemade Hard Cheese

Side of salmon

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Homemade Hard Cheese

Side of salmon

The most viewed simplest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine