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Ingredients
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Cheese Ingredients
Sourdough Bread
Plum Compote
Method
Cheese Making
- 1
- 2
Add Sour Cream and Rennet
Stir in the sour cream. Dissolve the rennet in a small amount of cool, non-chlorinated water and add it to the milk. Stir gently for about 30 seconds.
- 3
Curd Formation
Cover the pot and let it sit undisturbed for about 30-60 minutes until curds form.
- 4
Cut and Cook the Curds
Cut the curds into small cubes and gently heat them to 105°F (40°C) while stirring gently. Keep them at this temperature for 30 minutes.
- 5
Drain and Salt
Drain the curds in a cheesecloth-lined colander and sprinkle with salt. Mix gently and let it sit for a few hours to drain further.
Sourdough Bread
- 6
Mix the Dough
In a large bowl, combine the bread flour and salt. Add the water and sourdough starter, mixing until a shaggy dough forms.
- 7
Knead and Ferment
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
- 8
Shape and Second Rise
Shape the dough into a loaf or round, place it in a floured banneton, cover, and let it rise for another 2 hours.
- 9
Bake
Preheat the oven to 450°F (232°C). Bake the bread for 30-35 minutes until golden brown and hollow sounding when tapped.
Plum Compote
- 10
- 11
Cool and Serve
Allow the compote to cool before serving with the cheese and walnut sourdough.
