Strain

Culinary definition of strain:  To separate liquids from solids by straining in/passing through a sieve or cheesecloth.

C@H FOOD FOR THOUGHT
Homemade broths are strained through a sieve or strainer once or twice to remove solids and clarify the stock.  Pureed fruits are strained through a sieve or strainer to remove skin and seeds. Homemade yogurt is strained through cheesecloth to separate solids from the whey (pictured right).

✭ ✭ ✭ DIY Cheese.   Homemade cheese kits are showing up in many specialty stores, but you don't need a kit to make fresh cheese, also known as 'village cheese' at home. Simply bring two quarts (slightly less than two litres) of half-and-half cream (approx 10% BF) to a boil in a non-reactive pan, removing immediately on boiling.  Add the juice of two lemons (pips and pulp removed) and stir with a wooden spoon until the solid curds separate from the liquid whey. Pour slowly through a double-layer of cheesecloth set over a bowl for 15-30 minutes*.

Pick up and twist-shut the cheesecloth, squeezing the whey from the curds, wrap the cloth over and press closed.  Set in a shallow dish in the fridge for one hour or overnight, with a heavy plate on top to force out more liquid. Re-cover finished cheese with dry cheesecloth and voila!  
*add fresh herbs, citrus zest or chopped dried fruit to the loose curds at the end of this stage if desired. 

For quick and easy DIY cheese recipes, visit our Cheese & Dairy Recipes.

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