[Axe Victim]

Anybody here tried this...the wife is keen.

?

Axey

[WG.]

I make a nice yogurt-based soft cheese flavoured with garlic and herbs.  Very low fat compared to La Roule etc.  Everyone seems to like it.

[chrissie B]

that sounds yummmy cheese, garlicand herbs a winning combination, any chance of the recipe  pretty please
chrissie b

[Scribbler]

This was mentioned on the current series on the box about indian cooking. I think she must have been making curd cheese which she eventually put on kebabs on the BBQ. Something about taking some milk, adding some yogurt, letting it separate, bundling up in cheesecloth, squeezing out the whey and compacting the curds so they were nice and solid. Easy as that apparently. I've got a recipe somewhere - we've got shelves of cookbooks.

I'll post it later.

[WG.]

that sounds yummmy cheese, garlic and herbs a winning combination, any chance of the recipe

Scribbler is just about there.

Make a vast pot of yogurt, I use whole cows milk with a Greek starter (you should be able to find that Chrissie!).  2.5 to 3 litres of yogurt yields approx 1kg of cheese.

Strain yogurt through a double thickness of muslin for at least 24 hours - be prepared to catch 2 litres of whey.  I have an old fridge kept for the purpose & catch whey in an icecream tub.

Put curds into a bowl with a half tsp ground salt (coffee grinder), tsp garlic puree, and more shredded herbs than you can believe (I've never weighed them - maybe 4 to 6 ounces?).

Garlic puree - make your own (it freezes), don't use shop-bought since it usually has vinegar in it.

Herbs - choose a mixture of parsley, sage, thyme, rosemary, oregano, dill.  I chop mine VERY finely in a food processor.  Or make a batch without garlic & flavour with lemon balm only (Mrs Golf's fav).

Keeps for about a week in the fridge.

Use the whey (instead of water) in soups, baking or feed to dog/cat.  Fart warning in most cases due to lactose present.  I use it in the garden in slug traps and as a foliar feed.

[Scribbler]

On telly she was making paneer. Have a look it seems very easy.

http://www.bbc.co.uk/food/recipes/database/paneer_86451.shtml

Curd cheese is made with a pint of milk, 2 tbs of dried milk powder and 1dsp of rennet essence.

Heat milk to blood heat. Stir in milk powder. Remove from heat. Add rennet and stir in thoroughly. Leave to stand until set. Cut into squares with a knife and tip into a sieve lined with muslin, standing over a basin. Tie up the corners of the muslin and suspend over the basin overnight for the whey to drain off. Cover and stick in fridge. It'll keep for up to a week.

Keep the whey as it's good in breadmaking instead of water apparently.

This came from 'More for You Money' by Shirley Goode and Erica Griffiths. A brilliant book about cooking on a budget. If you see it, buy. Old but not out of date.

[WG.]

:idea: Saag Paneer. Yum - one of the nicest curry side dishes I know.  (If you are veggie, use lemon juice instead of rennet which comes from calf's stomachs)

[chrissie B]

this sounds realy easy to do and as i live in the land of youghurt will give it a go once i have sorted out the fridge full of cucumbers.
chrissie b

[David.]

Fart warning

I have found this advice very sound when using goat's milk.

[WG.]

very sound

pun intended?  

[yummy]

I was just going to post exactly the same thing about the paneer  

I bought the cook book that accompanies that programme. Got it from Amazon for only £6.

[mashauk]

:idea: Saag Paneer. Yum - one of the nicest curry side dishes I know.  (If you are veggie, use lemon juice instead of rennet which comes from calf's stomachs)

Can you hear my tummy rumbling?  I love paneer, went to this fab Asian supermarket in Leeds last time I was there and bought loads of South Indian stuff that I haven't seen for sale round here, and made a Shahi Paneer Masala, yum.  When we go to non-veg restaurants we just order about 6 side dishes with bread and rice and sag or mutter paneer is always one of the staples!  I'm going to try to make my own too.

[WG.]

Just to clarify Masha, the yogurt cheese we were discussing on the other thread isn't suitable for cooking curries - it is soft, like Philadelphia

[mashauk]

Just to clarify Masha, the yogurt cheese we were discussing on the other thread isn't suitable for cooking curries - it is soft, like Philadelphia

Yeah, like a Roule, one of my faves, along with paneer and halloumi.

[Scribbler]

Really recommend that cookbook though (see above) use it for all sorts of recipes - including the best jambalaya recipe ever) but it's also great for money saving ideas and cutting down waste.

I've inherited a thing from my parents and grandparents about it being a moral obligation not to waste anything. When we first had kids it was back in the days of Live Aid etc. Even without this I still couldn't stand the idea that we were throwing food away, and the same food could have been saving people's lives.