It’s so hard for me to choose my favourite foods but cheese is certainly up there as a favourite food – it just tastes so good & makes everything else taste so good too, so imagine how delicious your own homemade cheeses taste! It’s kind of dangerous but good. Here are my favourites & maybe some day I will get a chance to make some hard cheeses or even a brie!!
This is my homemade Labna cheese in one piece, I start from scratch & make homemade yoghurt in the Thermomix (I use the automated recipe rounding up the cream & the starter yoghurt) & then it is simply left to strain over night so it becomes firm. There is also a recipe for this in the In the Mix (first book).
You can roll it into balls & marinate with your favourite herbs & spices & then cover it with oil & keep in the fridge. This cheese is so versatile you can eat it on toast with crackers or veggies sticks served in salads or sandwiches. Or simply on it’s own as a cheeky snack – So good!!
Next is the ricotta or paneer cheese – they are pretty much the same thing but used for different dishes – heat up milk (some recipes have cream too) & then add some vinegar to it, let it sit & then strain the liquid away & you are left with the soft fresh cheese to cook with. Try a ricotta gnocchi recipe or a spinach & ricotta pie.
Click on this link for the recipe for Paneer Curry 🙂 Which includes the recipe for making the paneer.
The other cheese you can easily make in the Thermomix is Mascarpone, I will be making this again soon & will take some photos to share with you. I hope I have inspired you to give cheese making a go? It’s so fun & rewarding and best of all it’s delicious 🙂
500g mix of other green vegetables in season - zucchini, beans, peas, broccoli or cauliflower.
Salt & pepper to taste
3 tbs fresh coriander chopped to garnish
2 tbs fresh mint leaves chopped to garnish
Instructions
Heat milk for 20 mins/90 degrees/speed 2.
Add the vinegar & stir for 1 min/speed 2.
Place a nut milk bag into the simmering basket into a clean sink or container and pour in the contents of the TM bowl to drain the curds from the whey.
Rinse the ball off whey in the nut milk bag under some fresh water.
Place this ball still in the bag & simmering basket into a container into the fridge with a weight on top to allow all the excess liquid to drain out. making sure the drained liquid will not be in contact with the whey. It is best to do this over night or for a few hours.
You can then cut your paneer into pieces ready to use in the curry recipe.
Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
Allow to cool for about 5mins & then mill for 1 min/speed 9.
Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
Add oil & saute' 3 mins/Varoma/speed 1.
Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
Gently fold in the paneer & garnish with fresh coriander & mint.
Serve with steamed rice, freshly made rotis & apricot chutney.
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