Make 2 Different Dairy Products - food.straw.twodairy PEP BB

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
  - give the recipes for each things you are preparing
  - ingredients to make the dairy products
  - making the dairy products
  - finished dairy products (meeting the above stated requirements)

I am submitting a cottage cheese that I made this evening as one-half of this BB. I'll add another post with a second recipe when I have some more milk.

On this point, I don't buy milk unless I have something in mind or, as was the case this time, it is reduced and I fear it may not sell. In this instance, I got some reduced organic milk from the supermarket.

Recipe:

1. Heat 2 litres of milk in a pan until almost but not quite boiling (90 degrees C is perfect), then turn off the heat
2. Add 2 tbsp of lemon juice and stir continuously until the curds separate from the whey. The whey will be a greenish colour when this is complete.
3. Pour the mixture through a cheese cloth, retaining the whey for use in bread or feeding to animals.
4. Don't drain the curds entirely, leave a little whey to keep it moist.

Hello! This is my first BB application. I hope that it's okay that it's for a straw badge. I promise to apply for some sand badge BBs very soon. I made yoghurt for the first time, and then I made farmer's cheese out of it (mostly because I wanted the whey).

Yoghurt recipes I referred to:
https://www.pressurecookrecipes.com/instant-pot-yogurt/
https://www.simplyrecipes.com/recipes/instant_pot_yogurt/

Farmer's cheese recipe:
https://mylongevitykitchen.com/the-truth-about-overnight-oats/
(Scroll down to the section labeled "Make Your Own Whey (Easily)")

I make thick (greek) style yoghurt and whey most weeks.

1) start with a quart of milk which I heat to 71’C and then leave to cool to below 31’C.

2) pour the warm milk into a large glass jar with a couple of tablespoons of the previous batch.

3) mix the milk and yoghurt and place in my yoghurt maker for 8 hours until it sets.

4) put the jar in the fridge overnight

5) pour the yoghurt into the strainer and put in the fridge for 24 hours

6) put the thickened yoghurt into a jar and pour the whey into a bottle

If whey doesn’t count as a dairy product, I’m happy to upload a second product in the near future.

This is the second half of my BB, posted above. This time I'm submitting paneer, a soft Indian cheese. The method is similar to the cottage cheese except that the curds are pressed and salted.

Recipe:

1. Heat 2 litres of milk in a pan until almost but not quite boiling (90 degrees C is perfect), then turn off the heat
2. Add 2 tbsp of lemon juice and stir continuously until the curds separate from the whey. The whey will be a greenish colour when this is complete.
3. Pour the mixture through a cheese cloth, retaining the whey for use in bread or feeding to animals.
4. Press the drained curds inside the cheese bag, under a board with some weight
5. After 4 hours, cut the paneer, salting lightly if you like.

Part 2:
Here’s part 1

I use ghee for a lot of cooking. Unlike clarified butter, it has a high smoke point of between 200 and 260 ‘C. It also has a wonderful buttery nutty caramel flavour.

I followed a method from “Eat Right” by Nick Barnard which I have described along side the photographs.

Well, if hard cheese counts for both, let's do that!

I do a lot of stuff without real recipes once I've done it a few times, preferring a sort of heuristic informed and tweaked by consulting my expert sources. so this is like that, my cheese heuristic: pour a gallon of milk into a pot, while heating it slowly up to about 100F, stir in some live yogurt and some lab-cultured cheese bacteria and let it reproduce for a couple hours. Mix ten drops of rennet (vegetable rennet in my case) with a little water and stir it into your warm cultured milk. Then let the curd set in still milk. Once it has coagulated, cut it gently into chunks and let them mix around in the whey while keeping the water warm. Give the curds time to tighten up -- an hour or more. Then carefully remove the curds to a cheese-cloth-lined colander, layering with salt to help draw moisture out of the curd. Once you get it all in there, let it drain and you can add stuff. In this case I diced up kalmata olives and stirred them through the curds. Then I hang the cheese in the cheese cloth over the sink overnight before putting it in the press. I just have some PVC bits from the hardware store and some kettlebell weights to help press the water out of the cheese.

And here's the result in more pictures than you need, illustrating my cheese:

For this badge bit, I made a vegan peanut cheese and oat milk.

Peanut cheese:
 - soak raw, shelled peanuts overnight with a teaspoon of sourdough starter
 - boil until translucent all the way through
 - drain, reserving liquid
 - add 1 tsp minced garlic and salt to taste
 - blend with immersion blender, adding back liquid to achieve desired consistency (I've made a mock-riccota for lasagnia here)

Oat milk:
 - soak 1 part oats and 3 parts water with a teaspon of sourdough starter overnight
 - blend with immersion blender
 - press through sieve (I use oat milk to make crepes primarily, so no worries if it's not as fine as with a nut milk bag)