Homemade Roumy Cheese
Making Roumy cheese requires patience, as it involves a fermentation process to achieve its distinctive flavor. Here’s a simplified step-by-step method:
Ingredients:
- 4 liters of full-fat milk
- 1/4 cup yogurt (for fermentation)
- 1/4 cup water mixed with 1 teaspoon rennet or 1 teaspoon lemon juice (for curdling)
- Salt to taste
- Black pepper (optional for extra flavor)
Instructions:
1. Heat the Milk:
- Pour the milk into a large pot and heat it over medium heat until it reaches 37-40°C (98-104°F) (warm but not hot).
2. Add the Yogurt:
- Stir in the yogurt and mix well until fully dissolved.
3. Add Rennet or Lemon Juice:
- Add the rennet or lemon juice dissolved in water and stir gently.
- Cover the pot and leave it in a warm place for 1 hour until the milk curdles (forms solid clumps).
4. Separate the Whey:
- Once curdled, cut the solidified mass into small cubes using a clean knife.
- Let it sit for 10 minutes to allow the whey (liquid) to start separating.
- Strain the curds using a clean cheesecloth or cotton fabric, pressing gently to remove as much whey as possible.
5. Add Salt & Black Pepper:
- After draining the whey, add a suitable amount of salt and a little black pepper (optional).
- Mix well to incorporate the flavors.
6. Shaping & Storing:
- Transfer the cheese mixture into a mold lined with a clean cheesecloth and press it firmly into shape.
- Place a heavy weight on top and refrigerate for two days, draining any remaining liquid.
7. Fermentation (Optional):
- To achieve the sharp, aged flavor of traditional Roumy cheese, let it ferment in the fridge for 1-2 weeks, covered with cheesecloth and flipped daily.
Tips:
- Ensure all utensils and surfaces are completely clean for the best results.
- Store the cheese in an airtight container in the fridge.
Enjoy your homemade Roumy cheese!