{"id":43,"date":"2010-06-30T20:56:31","date_gmt":"2010-06-30T20:56:31","guid":{"rendered":"http:\/\/nordicfoodlab.org\/fresh-cheese\/"},"modified":"2022-02-19T23:47:17","modified_gmt":"2022-02-19T23:47:17","slug":"fresh-cheese","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2010\/06\/fresh-cheese\/","title":{"rendered":"Fresh Cheese"},"content":{"rendered":"\n

by Lars<\/a>.<\/p>\n\n\n\n

In the process of making our S\u00f8l ice cream, it occurred to us that we might be able to produce a savory element utilizing a similar inception. We cold infused a liter of milk with the same 30g of S\u00f8l overnight and set out to make fresh cheese. From a nutritional standpoint, this is advantageous as many of the beneficial vitamins, proteins and polyunsaturated fatty acids are water-soluble, and because of the low cooking temperature, should remain intact.
This test was a success. The taste was mild and pleasant, with the slight acidity of the fresh cheese providing a counterpoint to the rounder seaweed flavors. The floral notes were enhanced and the damp “fishy” pungency that some find unpleasant was subdued.<\/p>\n\n\n\n

Fresh cheese after some eager sampling<\/p>\n\n\n\n

S\u00f8l Fresh Cheese<\/strong><\/h2>\n\n\n\n

1250g organic milk, cold infused with S\u00f8l for eight hours, strained
60g cream
25g buttermilk
5g rennet<\/p>\n\n\n\n

Heat the infused milk to 33c and add remaining ingredients.
Pour into a plastic container, cover and cook at 33c for 1 hour 25 minutes.
Cool down with the lid slightly open.<\/p>\n\n\n\n

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by Lars. In the process of making our S\u00f8l ice cream, it occurred to us that we might be able to produce a savory element utilizing a similar inception. We cold infused a liter of milk with the same 30g of S\u00f8l overnight and set out to make fresh cheese. From a nutritional standpoint, this is advantageous as many of the beneficial vitamins, proteins and polyunsaturated fatty acids are water-soluble, and because of the low cooking temperature, should remain intact.This test was a success. The taste was mild and pleasant, with the slight acidity of the fresh cheese providing a counterpoint to the rounder seaweed flavors. The floral notes were enhanced and the damp “fishy” pungency that some find unpleasant was subdued. Fresh cheese after some eager sampling S\u00f8l Fresh Cheese 1250g organic milk, cold infused with S\u00f8l for eight hours, strained60g cream25g buttermilk5g rennet Heat the infused milk to … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

by Lars. In the process of making our S\u00f8l ice cream, it occurred to us that we might be able to produce a savory element utilizing a similar inception. We cold infused a liter of milk with the same 30g of S\u00f8l overnight and set out to make fresh cheese. From a nutritional standpoint, this is advantageous as many of the beneficial vitamins, proteins and polyunsaturated fatty acids are water-soluble, and because of the low cooking temperature, should remain intact.This test was a success. The taste was mild and pleasant, with the slight acidity of the fresh cheese providing a…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/43"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=43"}],"version-history":[{"count":3,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/43\/revisions"}],"predecessor-version":[{"id":2590,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/43\/revisions\/2590"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}