Tuesday, March 15, 2011
Just a few weeks after Christmas I began to think about using this machine in other ways . . . . one idea was making cheese with it. A Sous Vide machine cooks everything at a very precise temperature. Food is vacuum sealed in food grade bags with seasoning and cooked at low temperatures under water.
My cheese thermometer had recently broken so I had not made cheese in a while and wanted to make some raw milk ricotta for a spinach lasagna. I used the Sous Vide to heat up the milk to around 172 degrees F and then added vinegar to the milk (4 tablespoons per quart or 16 tablespoons per gallon. I gently stirred the milk and put the top on the Sous Vide and came back about 15 minutes later to remove the curd that had floated to the top. I drained the curd in a fine mesh colander lined with four layers of cheesecloth for about an hour and used it in my lasagna recipe ~ The cheese turned out perfectly! I have now been using it to make Feta, Mozzarella, Cottage, Cream etc. Once the cows at Olde Sow Farm are on pasture again, I can't wait to start making some Camembert!
What a versatile machine. I not only can use this to cook fantastic meals out of our meats, vegetables and fruits - but it takes the guesswork out of making cheese!
Buy local . . . . . eat well . . . . .
Posted by Kilby Ridge Farm at 11:23 AM