Yeah, apparently you can do that. Was trying to rescue some milk by making white sauce. It hadn’t soured or anything yet, it was just starting to curdle. So I put it on to boil and hoped it would blend out, as it sometimes does.
Well, the curds and the whey split completely. I left it on the side to cool before throwing it away. But then I tasted a curd. It was lovely! Salted them, wrapped them in cheesecloth and strained them until they formed a round ball. Cheese. 😀
In celebration, here is a recipe for some awesome cauliflower and potato cheese which you can top with your own cheese curds.
- 300g potato
- 500g cauliflower
- 1l milk
- 150g flour
- 100g butter
- 300g cheese
- 1tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1tbsp salt
- 1tsp smoked paprika
- 1tsp black pepper
- chopping board and knife
- large pot, stirring spoon
- another large pot
- small pot, stirring spoon
- Split the milk in half. Put each half into one of the large pots and begin to simmer.
- Chop the potatoes and place them in the bottom of one put of milk.
- Chop the cauliflower and add on top of the potatoes in the milk. Make sure the leaves are at the very top and bits of stem are with the potatoes.
- Salt the mix, cover and keep simmering until tender.
- In the small pot, melt the butter and slowly mix in the flour.
- Chop the cheese.
- Add the other half of the milk to the butter mix, the cheese, the paprika, the soy sauce, the pepper and the worcertershire sauce.
- Once blended, pour into the cauliflower and potatoes.
- Do not overcook! I disintegrated my cauliflower into the cheese last time. 😦 More fondue than cauli cheese. Tasted good though.
- Crumble fresh cheese on top and, if you like, bake in the oven for a bit before serving.
And that’s one of the things I served at the last meatfeast. Add more cauliflower and no potatoes for low carb. Use low fat milk and a reduced amount of low fat cheese for low fat. Remove the salt and halve the soy sauce for lower salt. Swap the worcestershire sauce for a drop of vegemite or veg stock, the cheese for mozzarisella and the milk for sweetened almond milk for vegan, lacto-free or paleo. Simples!
What is the weirdest thing to happen in your kitchen?