How to Make Roule Cheese

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Paul Peacock, from City Cottage and author ofMaking Your Own Cheese shares his recipe for making your own roule cheese – a soft, herby, garlicky cheese that is equally good on biscuits or stirred into a warming pasta dish.

Ingredients

2.25 litres buttermilk

2.24 litres whole milk

4 drops of rennet in a little cooled water

Tablespoon of double cream

2 cloves of garlic, crushed

Chopped herbs – chives, parsley work well

 

You will also need cheesecloth and cling film.

METHOD

1. Mix your buttermilk and milk and leave to stand to reach room temperature.

2. Slowly heat to 34⁰C.

3. Add the rennet and mix well but gently.

4. Leave for 30 minutes then cut the curd into 2cm cubes.

5. Drain into a colander lined with cheesecloth.

6. Twist the cheesecloth so the curds form a ball, then squeeze the whey out.

7. Break the curds and add 1% salt by weight – this will bring out more whey, which can be squeezed to remove it as before.

8. Put into a dish and add the cream then mash to form a light paste.

9. Crush the garlic and mash it into the mix.

10. Scatter the herbs onto cling film (wet cheesecloth will also work) and spoon the cheese mixture over them.

11. Using the cling film to manoeuvre the cheese, roll it up on itself as if curling up a Swiss roll.

12. Put in the fridge to firm up.

Source 

http://homefarmer.co.uk/how-to-make-roule-cheese/?utm_medium=email&utm_campaign=5th+June&utm_content=5th+June+CID_c10996cfd21039214ef22878f1314900&utm_source=Goodcall%20email%20marketing%20software&utm_term=click%20here#