A new month, a new cheese to make at home. This time it was brousse, a fresh cheese from goat's or sheep's milk from France.
I made brousse with sheep's milk, because I could only find UHT goat's milk. The finished cheese tasted good, but I found it a bit more bland than the paneer. It is similar in texture to mozarella.
To drain the cheese overnight, I used some plastic molds, which were part of a cheese-making Beginner's Set I got from an online source. (Käsereibedarf Leidinger; Their website is in German only, but they seem to ship to all EU countries.) As with the paneer, the cheese didn't render much fluid after the initial draining. I placed the mold on an up-turned mug to prevent the cheese from sitting in a puddle of it's own liquid. That was apparently not necessary.
I used the brousse in some potato cakes, which were like chunky rösti with a polenta crust and oozy cheese inside. Very yummy.
A cake of potato and goat's cheese
Source: Tender Vol.I by Nigel Slater
400 g cooked potato
150 g goat's cheese
4 Tbsp herbs (thyme, tarragon,parsley) chopped
1 Tbsp flour
6 Tbsp cornmeal (polenta)
olive or groundnut oil
Mash the potatoes with a masher or a fork till they are a mixture of sizes from gravel to pebbles. Cut the goat's cheese up into small pieces and fold it into the mash with the chopped herbs. Season generously with salt and black pepper, then stir in the flour. Divide the mixture into four and pat each one into a rugged patty roughly the diameter of a digestive biscuit. Empty the cornmeal on a plate, then turn the patties in it.
Get a thin layer of oil hot in a shallow, non-stick pan. Lower the patties into the oil and, without moving them, cook for about four minutes, till golden and lightly crisp underneath. Turn them quickly and carefully with a palette knife and cook the other side. Drain briefly on kitchen paper before serving.
Source: forging frommage
Original Source: 200 Easy Homemade Cheese Recipes
4 Brousse moulds
1 quart goat's milk (sheep is fine too)
1/4 cup white vinegar
1. Sterilize all equipment. In a stainless steel pot over medium heat, bring milk just to the boiling point, stirring gently to prevent scotching. Remove from heat.
2. Dilute vinegar in 3/4 cups cool water and add to milk, stirring quickly with skimmer. Continue to stir milk vigorously with skimmer or a whisk until it curdles and small flakes of cheese rise to the top of the pot.
3. Using skimmer, ladle curds into a cloth-lined colander. Let drain over a bowl for 2-3 minutes. Using your hands or a spoon, fill Brousse moulds, packing curd down. Pour remaining milk through a cloth to starin out any remaining solids and add these to the moulds. Tap moulds slightly to ensure they are completely filled to the bottom.
4. Place moulds in a basket or bowl so they stand upright. Let drain for about 6 hours. Place in the refirgerator and unmould cheese as you use them. Brousse must be eaten fresh, preferably within 24 hours. (Other sources say 3-4 days is fine.)