Steelers fans, here's one for you: Devonshire Sammies.
1 Pint Skim Milk
1/2 Cup Heavy Cream
1/8 Cup Lemon Juice
Step 1: Heat
- Combine the milk and cream,
- Heat in a saucepan over medium heat until it is about to boil, around 190 F.
Step 2: Curdle
- Remove the saucepan from heat.
- Allow milk to cool slightly, about two minutes.
- Add the lemon juice to the milk, gently stir to mix.
Step 3: Separate
- Allow the milk mixture to cool to room temperature, this will take an hour or two.
- Line a fine mesh sieve with cheese cloth.
- Pour the milk through the cheese cloth catching the cheese curds.
- Allow liquid to drain.
- Salt to taste
- Form a ball. wrapping cheese cloth around the curd. Gently squeeze out liquid.
Step 4: Press and Firm
- Place the cheese cloth wrapped curd in between two plates.
- Set a heavy can on top of the upper place.
- Refrigerate until cheese curd is firm, occasionally dumping drained liquid. This step will take 3-5 hours.
Step 5: Cut and Prepare
- Remove the curd from the cheese cloth.
- Cut your fresh cheese curds into the desired sizes.
Prepare. Cheese curds are used in different ways:
- Battered and Fried
- Crumbed on Salads
- Enjoyed plain
To batter and fry as pictured on the first page:
- Mix equal parts chicken broth (or beer) and flour.
- Dip curds in batter and fry between 400 and 450 F. Be sure to use an oil with a high smoke point, such as refined peanut oil.
- When curds float, remove and cool on a paper towel lined plate.