For Christmas 2014 I bought my girlfriend a make your own mozzarella gift set.
We were unable to make it at our own flat as it required a pot that could hold 8 pints of milk! My girlfriend’s mum had such pot so last weekend we set about to make it.
Initially the process started off well. We added the citric acid to the milk and heated it to 32 degrees
We then added the rennet and left it to sit for 20 minutes.
When we came back to it, the milk had separated into curds and whey (whey-hey!)
We then separated the curds from the whey and made three balls of curd. Yes only three balls and the rest was whey!
This is where it started to go wrong. We had to heat the whey until it was very hot, add a curd ball for a minute, knead and repeat. However this just didn’t work and mozzarella didn’t form. It wasn’t helped by the fact that the instructions said that if it did not become stretchy then just eat it anyway!
The picture below shows our final product!
Now the mozzarella tasted quite similar to the packet version that we had bought but when I put it on my pizza, it didn’t even melt!
So overall, it was not great.
From cheese to soufflé!
For Valentine’s my girlfriend and I attempted to make a smoked salmon soufflé and it turned our great. Here is the recipe:
Prep Time: 30 mins
Cook time: 30 mins
13g plain flour
40g of Philadelphia cheese (plus extra to serve)
Tablespoon of chopped chives
2 eggs, separated
45g smoked salmon, chopped (plus extra to serve)
Put the butter and flour into a pan to form a roux, gradually add the milk to form a thick sauce.
Stir in the cheese and chives.
Season to taste.
Leave to cool.
Heat oven to 180C.
Butter 3 soufflé dishes.
Stir the egg yolks into the sauce.
Add the chopped salmon and lemon.
Whisk the egg whites until stiff, then carefully fold into the salmon mix.
Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden.
Cool (don’t worry if they sink).
When ready to serve, top with some more cheese and bake for 10-15 mins at 180C until the soufflés start to puff up.
Quickly top each with a frill of salmon.