Home Dairy Skills with The School of Artisan Food
This month we’re sharing a Paneer recipe from The School of Artisan Food. Taken from their one-day Home Dairy Skills course where you can discover how to make soft cheese, yoghurt and butter, led by their tutor and cheese expert Katy Fenwick.
The School of Artisan Food is committed to teaching people, whether complete beginners or professionals brushing up their skills, to handle artisan produce with care. Located on Welbeck Estate in the stunning scenery of Sherwood Forest, The School of Artisan Food’s very setting lends itself to learning about artisan food. Although it’s technically hopped over the border into Nottinghamshire, the Yorkshire Food Guide support its ethos, that precious artisan knowledge should not be lost and should be available to learn as a skill.
During the full-day Home Dairy Skills course (£185 per person), Katy will show you how to transform milk into a range of delicious dairy products in your own kitchen. Giving you the skills, knowledge and confidence to create your own soft cheese, yoghurt and butter at home.
You will explore the fascinating art and science of artisan cheesemaking. You will learn about different milk types and their seasonality, lactic and rennet set cheese and the role of cultures, their action and how they affect the flavour of the finished cheese.
The School of Artisan Food Paneer Recipe
10 litres whole milk
- Heat the milk gently to 80°C, stirring occasionally to keep it from sticking to the bottom of the pan
- Remove from heat
- Add vinegar to the pan and stir for 1 minute
- Leave the curds to settle for 5-10 minutes
- Carefully pour off as much whey as possible
- Using a slotted spoon, gently scoop the curds into a colander lined with a cheesecloth
- Lift the cloth out of the strainer and fold into a parcel
- Gently press the curds between to chopping boards for around 20 minutes
- Remove from cloth and cool in a bowl of cold water for 30 minutes
- If required, sprinkle with salt
- Use immediately or keep in a sealed tub in the fridge for up to 3 days
Alison Swan Parente, the Founder of The School, ‘wants everyone to have the opportunity to understand food provenance, be adventurous about what they eat and to be confident and creative around food’ – a concept we can all get behind with the artisan food movement exploding in popularity as more and more people seek out food with provenance and quality. ‘Artisan’ is a term used to describe food produced by non-industrialised methods, often handed down through generations but now in danger of being lost. The school is keen to hold onto these precious food preparation and cooking methods, so teaches its students with a passion that the love of good food may continue through the generations.
For exceptional teaching, the school has recruited the very best artisan producers and practitioners from around the world – but don’t feel daunted if you’re a complete beginner as they have ensured that courses are accessible and informative for everyone. To mark a decade since opening its doors, The School of Artisan Food has introduced the UK’s first Advanced Diploma in Artisan Baking, accredited by FDQ. This six-month, full-time, intensive course is the equivalent of a foundation degree level qualification. It combines practical, contextual and business training for a well-rounded qualification. As well as the new degree courses, the school has a wide range of classes available in all different fields; from French baking to cheesemaking to food photography. The school champions the fact that artisan producers should understand and respect the raw materials with which they work. With the school being particularly concerned with understanding the produce as well the actual production skills, students will leave with ample knowledge of their field as well as having enjoyed a friendly and fun experience!
School of Artisan Food, Lower Motor Yard, Welbeck S80 3LR – 01909 532171 – www.schoolofartisanfood.org