Page 142 - Through the eyes of an African chef
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THROUGH THE EYES OF AN AFRICAN CHEF
Cream cheese
INGREDIENTS
200ml double cream 1l full cream milk 1⁄4 tsp lemon zest 11⁄4 tsp rennet
2 tbsp water
INSTRUCTIONS
Heat the cream, milk and lemon zest to about 38°C.
Remove from the heat, then stir in the rennet that has been mixed with 2 tablespoons of water. Cover and leave in a warm place for 3 hours or until set.
Using a clean, sterilised knife or spatula, cut into squares so the whey is released. Curds should separate cleanly; if they are still gooey, give the rennet a further 15 minutes to firm up the curd before cutting them.
Line a colander with a double layer of cheesecloth. Using a large spoon, gently scoop the curds into the cloth, avoiding breaking them too much. Leave the cheese to drain for about 12 hours.
PREPARATION TIME 3 HRS DRAIN 12 HRS
140 MY TRAVEl RECIPES: bAllYMAlOE [ chapter nine ]
