), but people can be a little skittish about heating (and potentially burning) dairy.
Making cheese sous-vide eliminates those concerns, turning it into a virtually stress-free activity.
Add your dairy and acid to a sous-vide bag, and place the bag in the water.
you’re free to vacuum seal it, or just clip it over the side.
Let everything sit for a spell so curds can form.
Strain out the curds through a cheese cloth-lined colander.
Transfer to some sort of seal-able container and chill in the fridge.
Once I decided to sous vide cheese, the only challenge was choosingwhichcheese to sous vide.
Well start by getting some goat.
Let it cook for one hour, until you see a bunch of tiny curds form.
Remove the bag from the bath, and let everything cool until you might handle it comfortably.
Let sit overnight for best flavor development.
Let it cook for one hour, until you see a bunch of curds form.
Transfer to some sort of seal-able container and refrigerate.
Let it cook for about 45 minutes.
Transfer it to a container enjoy.
This story was originally published on 7/28/17 and was updated 8/28/2019 to include updated instructions.
