Bondon cheese is a French cheese from the Normandy region. It can be made with either cow or goats milk. It is a mild cream cheese, with a greatly reduced fat content to normal cream cheese as it is made from milk rather than cream. Great with crackers, or mixed with herbs. Melts nicely into a white sauce as well ;)
Ingredients
- 2 litres of full cream milk
- 4 drops of calcium chloride diluted in 2 tbs of non chlorinated water (unless you are using milk straight from the cow/goat!)
- one dose of MO 030 meophilic starter culture
- 2 drops liquid rennet diluted in 2 tbs of non chlorinated water
Instructions
- heat milk to 20oC
- remove from heat source, add the calcium chloride and stir well
- add the starter culture and mix well
- ass the rennet and mix well
- cover and let stand for 24 hours in a warm place so that the milk mixture does not drop below 20oC
- line a colander with cheesecloth. ladle the curds into the cloth, and drain for 5 minutes.
- Tie the colth and hand to drain for 6-8 houirs.
- Press the cheese for 5-6 hours either in a cheese mould or in between two cutting or cheese boards with a 5kg weight on top.
- remove it, place it in a bowl, and add salt to taste.
I would love to try this Maia, but alas I have no access to full fat milk.
ReplyDeleteBy full fat milk I mean regular store bought milk - not skim milk.
ReplyDeleteHi there, I found this post while googling Bondon cheese because I made it for the first time last week. Isn't it yummy! I'm making a fromage blanc today but can't wait till the cheese cloth is free so I can make my next batch of Bondon. It didn't last long! Perhaps I need to buy another cloth....
ReplyDelete