- 2 litres Raw milk, this is geneally sold as bath milk
- 1 1/2 tsp citric acid, dissovled in 125ml cool water
- 1/4 tsp liquid rennet, dissovled in 70ml
- 1 tsp cheese salt/sea salt, optional
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place raw milk in bowl, heat 5 mins/ 37oC/sp1.
When heated tip citric acid solution throught MC.
Heat again 5 mins/37oC/ sp1, then add rennet soloution through MC.
Stir 2 mins / sp1. Leave to set in bowl for at least 5 mins.
The curd should look like set custard. if not leave for a few more minutes.
Heat for 5 mins / 37oC / sp2.
then stir 4 mins/ sp 2 ( the cheese becomes firmer at this point)
Scoop out the curds (I use a nut bag to strain the curds). Squeeze out as much whey as possible.
Microwave the curds for 1 min on high. Drain off access whey. Gentle fold the cheese over and over, use your spatula.
microwave again 2 more times for 30 seconds, draining the whey off everytime and knead. Add salt after second heating.
continune to knead until the cheese is smooth and elastic. If the curds break they need to be reheated.
When it is smooth and shiny roll in a large ball, eat immediatley or place in ice water to cool rapidly and place in the fridge for later use.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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