Smoked Cheese

Name: Smoked Cheese
Yield: 4 servings
Ingredients: 1 litre skimmed milk; 100 ml buttermilk; ½ tsp coarse salt; 1 tsp caraway seeds; 2 slices rye bread; 50 g radishes; 20 g chives

Have you tried smoking your own cheese? It's fun and not that hard to do!

Ingredients

Skimmed milk	1 litre
Buttermilk	100 ml
Coarse salt	½ tsp
Caraway seeds	1 tsp

Additions

Rye bread	2 slices
Radishes	50 g
Chives	20 g

Instructions

Preparation: Step 1

Mix the skimmed milk and buttermilk in a bowl. Cover the bowl at room temperature for approximately 1 day.

Preparation: Step 2

Put a cloth in the bottom of a stainless steel wire sieve (about 20 cm in diameter). Place the sieve over a bowl. Carefully place the solidified curd in the sieve and leave covered in the refrigerator for about 1 day.

Preparation: Step 3

Then tip the cheese out onto a dish and remove the cloth. Put the cheese back in the sieve.

Smoking: Step 1

Fill a metal bucket (with holes in the side or bottom) ¾ full with dry straw. Press the straw lightly together and set fire to it. Let the straw burn for approximately 2 minutes and then put a large handful of nettle on top of the fire (use work gloves) so the fire goes out and the straw starts to smoke.

Smoking: Step 2

Put a metal lid on the bucket for approximately 2 mins, to promote smoke development. Remove the lid and hang the sieve with the cheese in over the bucket. Replace the lid. Smoke the cheese - until it is light brown.