- TM 5
Ingredients
cheese
- 2 litres Raw milk, this is geneally sold as bath milk
- 1 1/2 tsp citric acid, dissovled in 125ml cool water
- 1/4 tsp liquid rennet, dissovled in 70ml
- 1 tsp cheese salt/sea salt, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place raw milk in bowl, heat 5 mins/ 37oC/sp1.
When heated tip citric acid solution throught MC.
Heat again 5 mins/37oC/ sp1, then add rennet soloution through MC.
Stir 2 mins / sp1. Leave to set in bowl for at least 5 mins.
The curd should look like set custard. if not leave for a few more minutes.
Heat for 5 mins / 37oC / sp2.
then stir 4 mins/ sp 2 ( the cheese becomes firmer at this point)
Scoop out the curds (I use a nut bag to strain the curds). Squeeze out as much whey as possible.
Microwave the curds for 1 min on high. Drain off access whey. Gentle fold the cheese over and over, use your spatula.
microwave again 2 more times for 30 seconds, draining the whey off everytime and knead. Add salt after second heating.
continune to knead until the cheese is smooth and elastic. If the curds break they need to be reheated.
When it is smooth and shiny roll in a large ball, eat immediatley or place in ice water to cool rapidly and place in the fridge for later use.
directions
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
shell.sells.sea.shells: hi. You can use any milk as long as it is not UHT
Louise Haltmann
Kate33:
you can get junket (which is actually rennet) from the supermarket or buy rennet from https://www.greenlivingaustralia.com.au
my husband loves it... my hands didn't I am going to try using the knead function in the
"Closed lid" next time...
although step 5 it didn't look like custard so I left it another 5 mins and it still had the whey sitting on top so I proceeded to the next steps.
is there anything I cud replace the rennet with ?
It doens't matter that it isn't pasteurized as the milk is heated many times, with is enough to kill of any bacteria
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Is there any way to make this without a microwave? Thanks
Don't forget to check out my website at www.themotherhubbardscupboard.com for pictures and lots of other great tips to save you money on your weekly food bills.
Has anyone used pasterized milk to make this, unsure about using unpasteurized
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