Cheese practice   Leave a comment

Examples of the pao de queijo… I decided to try a new version of the recipe I found because it is less fat (uses olive oil, less cheese) then the version I usually make. It also uses a blender instead of hand-kneading, which resulted in much more fluffy version.

However, I think I may still make the other version which is denser and chewier, and offers more savory cheesiness.

                                              

Current homemade chevre progress… just unmolded yesterday morning after 12 hours of curdling, 24 hours of draining in mold. Then it needs 24 more hours of draining through the bamboo. 12 hours to go, and we'll wrap it tonight! We haven't decided what we wanted to roll it in yet. We do have sweet basil, mint, and sage in our herb garden.

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Posted August 17, 2010 by pechluck in Uncategorized

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