Sometimes, when life gets you down, there's nothing more comforting than a delicious grilled cheese sandwich. Of course, when you make it with Unicorn bread and rainbow cheese...well, it's hard not to have a better day after that!
For this instructable, I'm going to teach you how to make your very own rainbow cheese.
Step 1: Gather Your Things
First thing you need to do is gather your ingredients. You will need:
- 1 gallon whole milk. Make sure what you're buying is NOT ultra-pasteurized. It won't work if it is.
- 1 1/2 teaspoons citric acid (available on Amazon.com) dissolved in 1/4 cup warm (but not hot) water
- 1/4 tablet rennet (again, Amazon.com) dissolved in 1/4 cup warm (but not hot) water
- 1 teaspoon cheese salt or kosher salt
- food coloring
You'll also need:
- large pot for your milk
- candy thermometer
- 5 small bowls
- slotted spoon
- Rubber gloves
To make your unicorn bread, check out my post her e for galaxy bread and just substitute a different color for the black.
Step 2: Starting the Cheese
Pour your whole milk into your large pot and clip your candy thermometer to the side.
Turn the heat up to medium-low/low and bring your milk up to room temperature (around 70-75F/23C) stirring constantly.
When your milk reaches room temperature, drizzle in your dissolved citric acid and continue to stir.
Bring the temperature of your milk and citric acid mixture up to 90F/32C and add in your dissolved rennet. Stir it only enough to mix in your rennet but not enough to break up the curds that should be starting to form. By now your milk should start to curdle and you should be noticing small flecks of white sticking to your spoon. Turn off the heat, cover your pot and let it rest for five minutes.
Once the five minutes are up, check your mix. The curds should be fairly well formed and floating in lumpy chunks in pale yellow whey. If it's still not fully curdled, you can recover the pot and let it rest another 5 minutes or so.
Step 3: Divide and Color!
Take your slotted spoon and carefully scoop your curds out of your pot and drain them. You can gently press the curds down to help express the excess whey.
Divide your curds into 5 small microwave safe bowls and add in your food coloring.
Step 4: Divide and Color
Sprinkle each of the cups with 1/5 of your cheese salt.
One at a time, microwave your curds for about 15 seconds at a time, pulling them out between each zap to check for meltiness (yes, that's a real word now). As it melts, make sure to pour off any excess whey that comes out as it warms up.
Once your cheese starts to really melt, you'll want to knead it, pressing the individual curds into a uniform (and now brightly colored and lightly salted) blob of cheese!
After you've got all your curds combined into lumps of bright rainbow cheese, roll the still warm cheese into long noodles and press together to create a single rainbow block.
At this point feel free to snack on your rainbow cheese, wrap it in saran wrap and store it in your fridge for up to a week, or keep going with this instructable and make yourself a grilled rainbow cheese and unicorn bread sandwich!
Step 5: Taking Your Rainbow Cheese to the Next Level
If you're still with me and planning on making a grilled rainbow cheese sandwich, excellent!
Again, you can find the recipe for my galaxy bread here. Substitute yellow for the black and you've got yourself unicorn bread instead!
Take two slices of your unicorn bread and butter them well.
Cut your rainbow cheese block down into a size that will fit comfortably on your now buttered unicorn bread.
Grill in a frying pan (with extra butter to keep it all from sticking) and cook long enough for the cheese to get melty and gooey.
Runner Up in the
Cheese Challenge 2016