Recipes that are delicious and that always work!

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Monday, 15 August 2016

Michelin in the microwave with Lékué

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Have you ever wanted to make your own cheese?   I have always wanted to try just that and I recently had the chance when I was sent a Lekue Cheese maker to try.

The Cheese Maker lets you make fresh cheese in a simple 15-minute cooking process and an hour and a half of resting, thanks to its three elements: a bowl to warm the milk, a lid that measures the acid to pour and a strainer where the cheese is formed … as magical as it is easy.

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As with all of the Lekue products it is as attractive as it is functional.

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There are three parts . . . .

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A main holder, a basket which acts as a strainer, a press and a mold, and a functional lid, which has a small measurement receptacle and pouring spout.

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It was so easy to make.  I measured milk and yoghurt into the main dish, heating both of them together in the microwave until they reached 90*C.  I then left it to sit/cure for a while . . .

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At the end of that time I had some lovely curds formed . . .

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As you can see.  I was making creamed cheese . . .

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I poured them into the strainer, draining away all of the whey, and then pressed it well into the mold.  I chilled it for about an hour or so and presto!

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Fresh Cheese . . . .

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The cheese maker is a pretty basic gadget. You mix a milk of your choice with a souring agent (they recommend lemon juice, vinegar, or yogurt), and then use the microwave to speed up the curdling process. 

 Mine was  a tiny bit bland.  I think I needed to add more salt to it, but all told as a first experience in cheese making I was quite thrilled with the results!  The Lekue Cheese Maker is fun and easy to use and you can have a fresh batch in less than two hours, with only about 20 minutes of hands-on time.

Plus Plus all round!

Lekue products are available via AmazonLakeland,  and the Kitchen's Cookshop, here in the UK.

Note - although I was sent the product for free to try out, I was not required to write a positive review.  Any opinions and experiences are entirely my own.


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