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Gavin Webber's Brie cheese recipe

Recipe by Gavin Webber on YouTube

Custard made with milk and mixing of sugar and custard powder, cook on low to medium heat for 8-10 minutes. Then put cake slice in a tray and pour the custard on it, let it soak the custard, put in the refrigerator, served chilled. Decorate with nuts of your choice, Delicious 😋

1. Heat the milk to 32C, stirring occasionally. 2. Add mesophilic starter (Flora Dnica 0.4g), Penicillium Candidum 0.28g and Geotrichum candidum yeast 0.02g) 3. after an hour add 3ml rennet and stir well. 4. Wen the curd appear quite firm, cut it in cubes of 2cm. and leave for 5 minutes. 5. Ladle the curd into molds and leave to drain for 1 hour. 6. Leave the curds in the molds for 24 hours and occasionally turn the curds to improve drainage. 7. Take the cheese out of the molds and apply 1 teaspoon of salt to the surface of the cheese. 8. Dry the chees at room temperature for two days turning them two three times a day. 9. Transfer the cheese to a cooler place (10C - 12C) and cover with plastic container to keep it moist. Turn the chees once a day. 10. After two weeks the fungal growth will cover the cheese. Wrap the cheese in waxed paper and leave it in the fridge to mature. The cheese will mature in two month time.

From David Asher's excellent cheese-making book

Chop a few fresh leaves of mint, coriander, a little cucumber, tomato ,onion etc, mix everything in the yoghurt, if yoghurt is very thick just add a little water or milk to make it creamy but not runny. Delicious served with pilau rice, kebab, or accompanying any dish as a side dish.

Boil milk and add 1-2 tablespoons vinegar to break apart the milk and water, once milk separate and take it off the heat and add cold water to wash away vinegar then in a cheese cloth pour it out and let all the liquid to be squeezed out, once it take shape of a ball put it on a clean board or tray and with your palm mix it and make it soft creamy cheese. Then add half teaspoon plan flour and mix well again , make small cherry size smooth balls they mustn’t have any cracks in it,In a separate pan boil a litter of milk,add sugar, cardamom let it boil for 5-10 minutes then add those balls in to cook, cook until the become soft and absorb most of the milk but still retain their shape. There should be enough milk in the pan to serve with once it’s cold and it’s delicious when serving cold, to decorate sprinkle chopped nuts on before serving.

Kimber Farm whole milk Kefir granules

Small jar plus kefir grains, left over night in a dark cupboard or for a couple of days on the fridge. Great to drink as is or add to a smoothie to give it some real punch!

Asher- Art of Natural Cheesemaking (Gouda)

Collect the top cream every time you boil milk, keep collecting and keep in the freezer until you have collected enough to make butter, then bled the cream and squeeze out fresh butter

Grate 3-4 carrots, 1 kg milk, 1/4 cup of washed , soaked rice add in a pan and cook on low to medium heat for 20-35 minutes or until carrots are tender and rice almost mashed up and reduced the milk by cooking. In the last 10 minutes add 1/2 cup sugar or according to the taste, add green cardamom or a pinch of ground , powder , chopped almonds, pistachio, and any nuts you like to add during cooking and sprinkle on top at the end when dish out, serve hot or cold , however for better taste serve chilled. Total cooking time 35-50 minutes, low calorie and healthy option.