In addition to making roulade, we made our own cheese from milk. Milk was brought to 185 F, then salt and vinegar were added. The pot was kept on heat until the curds started to form, then taken off the heat. The curds were then placed in a cheesecloth and remaining water was squeezed out.
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| Adding vinegar |
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| Starting to curdle |
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| Curds forming |
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| Close up of curds |
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| Water squeezed out | | | | |
The cheese was kept in the cheesecloth and left overnight to harden. The next day we sliced and plated it.
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| Final plating |
Prep: We needed to add more vinegar than the recipe needed to get adequate curds to form.
Presentation: The ball of cheese was cut in half and placed at an angle with lemon and parsley garnish.
Taste: The cheese is creamy and slightly salty. It would be a great topping for various dishes.
Overall: The cheese was fairly easy to make and has a pleasing taste.
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