Question ID: 1000-9538-1-2-3-4
Recipe Description
Combine the milk and cream,
Heat in a saucepan over medium heat until it is about to boil, around 190 F.
Remove the saucepan from heat.
Allow milk to cool slightly, about two minutes.
Add the lemon juice to the milk, gently stir to mix.
Allow the milk mixture to cool to room temperature, this will take an hour or two.
Line a fine mesh sieve with cheese cloth.
Pour the milk through the cheese cloth catching the cheese curds.
Allow liquid to drain.
Salt to taste
Form a ball. wrapping cheese cloth around the curd. Gently squeeze out liquid.
Place the cheese cloth wrapped curd in between two plates.
Set a heavy can on top of the upper place.
Refrigerate until cheese curd is firm, occasionally dumping drained liquid. This step will take 3-5 hours.
Remove the curd from the cheese cloth.
Cut your fresh cheese curds into the desired sizes.
Prepare. Cheese curds are used in different ways:
Battered and Fried
Poutine
Crumbed on Salads
Enjoyed plain
etc...
To batter and fry as pictured on the first page:
Mix equal parts chicken broth (or beer) and flour.
Dip curds in batter and fry between 400 and 450 F. Be sure to use an oil with a high smoke point, such as refined peanut oil.
When curds float, remove and cool on a paper towel lined plate.
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
Curdle
____________
Press and Firm
Cut and Prepare
Choices:
(A) Cheese Pinwheels
(B) Preparation of the Cheese
(C) Separate
(D) Wrap It, Refrigerate It, Coat It
(C) Separate