Introduction: Bacon Chilli Farmer's Cheese
Hey Folks, here is a simple way to make cheese in just over an hour. You can eat it plain or spice it up like I have here with bacon and chillies.
There are many ways to make cheese, and I have found this to be the easiest.
This cheese could be eaten right away (soft) or placed in the fridge over night to stiffen up, your choice.
Enjoy
Step 1: What You Will Need
Large pot
Colander
Cheese cloth or muslin cloth
Mortar and pestle (optional)
Bacon (about two slices)
Fresh or ground Chillies
4 cups of Whole Milk
1cup Butter milk
2tsp of lemon juice or white vinegar
3/4 tsp of salt or to taste (try using Bacon Salt)
Step 2: Cook Some Milk
Add the milk to a large pot and slowly bring it to about 175 degrees F. Stir gently to avoid burning or a skin forming on the top. Use a thermometer to help with the temperature.
Step 3: Adding Some Sweet Butter Milk
Once you have reached 175 degrees F, add the butter milk and lemon juice. Turn of the heat and stir gently. The mixture will begin to curdle and you will be left with the curds and whey. Let it sit for 10 to 15 minutes.
Step 4: Bacon and Chiilies
While the Milk mixture is resting, cook up some bacon. I have found that broken up crispy bacon and dried chillies work best.
Use the Mortar and pestle to crush your bacon, or break by hand, it's up to you.
Step 5: Bye Bye Whey
Place the cloth over a colander and slowly spoon the curds in. The whey will slowly seep through the cloth.
Step 6: Hanging Time
Tie of the top with some string and hang over a bowl for about an 30 minutes, and lightly squeeze any extra whey out.
Step 7: Yummy Flavours
After 30 minutes, place the cheese in a bowl and add the salt, bacon and chillies. Mix well.
Step 8: Mold the Cheese
Place the cheese in a mold or small dish and place in the fridge overnight to suck up those flavours.
Step 9: Eat
That's it folks. Serve on bread or crackers and enjoy.
I hope you have enjoyed this Instructable. Please rate and comment.
Cheers
Check out some of my other bacon creations:
Bacon Salt
Bacon and Jalapeno Cheese Ball
Bacon Cheese and Egg Muffins
Bacon Breakfast Bowls
Participated in the
Bacon Contest
21 Comments
9 years ago on Introduction
I may be wrong in saying this, but have I found another Scottish home cheesemaker? Great recipe though, keep them coming :D
Reply 9 years ago on Introduction
Kinda, I'm a Canadian from Scottish parents living in Scotland, so best of both worlds. Glad you like the recipe, have a couple more up my sleeve....( by the way, live in St. Andrews)
Reply 9 years ago on Introduction
I was close though!
Keep the cheeses coming, the more the world knows about this great art the better
I love St. Andrews, great place
Could you possibly tell the university to give me an offer? Getting worried :D
Reply 9 years ago on Introduction
HaHa will do.
10 years ago on Introduction
Does this sort of cheese age well?
Reply 10 years ago on Introduction
To be honest I have no idea. When ever I have made it, its gone within a day. It's a soft cheese, so if not covered well, it will dry out. I would not leave it for more than a week.
Reply 9 years ago on Introduction
With the way that this cheese is made, if it's left out in the open air it'll dry into basically a big ball of plastic in about 2-3 days. If you want something that'll last for a bit, use rennet or a variant of rennet to curdle the cheese.
Vinegar and other acids make a polymer similar to cheese but it hardens quickly and can't be saved (to the best of my knowledge)
Reply 9 years ago on Introduction
Very good point, and will make sure I remember to add that to the step by steps. I will say though, when I make this, it never lasts more ten a day. Thanks for the tip.
Reply 9 years ago on Introduction
http://www.youtube.com/watch?v=VFvik_THcNQ
Go to about 1 min 40
And that's why you don't want to consume after 2 days :D
But yeah, all fresh cheeses should be consumed within a day of making them. If not, then you aren't a fan of cheese and shouldn't have made it in the first place xD
Reply 10 years ago on Introduction
I kind of thought that might be the case, thanks.
10 years ago on Introduction
I got to do something similar in culinary school. I think we only used lime juice to curdle and make ricotta cheese. I remember it tasted "limey", do go get any citrus flavors with this recipe?
My lady's head is going to explode when I make this for her, thank you for sharing!
Reply 10 years ago on Introduction
I have used vinegar as well instead of lemon juice, which works well. Hope your lady enjoys.
10 years ago on Introduction
Oh my, I think I've found a recipe that both my Mum and I will make often ;D I'm addicted to cheese, and this sounds like such a great way to have different flavors [one for each person, at least, lol] ;)
Reply 10 years ago on Introduction
Cheers, Let me know how you get on.
10 years ago on Introduction
Oh my, I think I've found a recipe that both my Mum and I will make often ;D I'm addicted to cheese, and this sounds like such a great way to have different flavors [one for each person, at least, lol] ;)
10 years ago on Introduction
Drizzle some chilli oil on that, and you are set.
Reply 10 years ago on Introduction
Yep, tried this and its great.
10 years ago on Introduction
Looks tasty. How much cheese is that? weight or size.
Reply 10 years ago on Introduction
I have never weighed it, but its at least a cup of cheese. cheers
10 years ago on Introduction
That is just awesome!