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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.

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Remove the saucepan from heat. Allow milk to cool slightly, about two minutes. Add the lemon juice to the milk, gently stir to mix.

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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.

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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.

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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.

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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