Author Topic: Cumin Seeds - Using In Pressed Cheese Making  (Read 2498 times)

Offline Daznz

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Cumin Seeds - Using In Pressed Cheese Making
« on: September 02, 2009, 03:31:15 AM »
Do You dry pan fry the cumin to release the oils before you add the cumin
to  Gouda and do you just sprinkle evenly through the curds ?

Thanks Dale


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Offline John (CH)

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #1 on: September 02, 2009, 05:14:04 AM »
Daznz, I've used cumin seeds only once and it was in a Gouda, however a very poor Gouda back in May 2008 when I knew a lot less about cheee making and there weren't many members on this forum to give me advice. In fact it wasn't really a Gouda as th recipe I had didn't call for washing the curds :-\.

Regardless of that sad looking cheese, for the cumin, I preboiled it and added the boiled water to the milk before renneting and then after draining the whey, I stirred the boiled seeds into the curds, before placing them in my hoop.

Sorry but I have not pan fried the seeds, but good idea.

Anyone else?

Offline susanne

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #2 on: September 02, 2009, 03:36:42 PM »
i only pan fried spices for cookies ;)
i cook the caraway seed for 15 min. let draind and add the water to the milk. before rennet. seeds go in at the very end before putting curds in the mold.
i have no idea what it will do to the seeds if they are pan fried first. 
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Offline Daznz

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #3 on: September 03, 2009, 02:51:25 AM »
I pan fry all my spices before being used in cooking it wakes them up
and they release their nature oils I think it would work well in cheese. I love cumin its one of my favorite spices.
I think boiling them John would really knock the flavor out of the seed at least you added the water  ;)

Daza

Offline John (CH)

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #4 on: September 03, 2009, 05:47:04 AM »
Good point on bringing out the flavour by pan frying. I'll also try that next time, but I think I won't add the oil.


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Offline Daznz

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #5 on: September 03, 2009, 03:03:09 PM »
Your DRY fry them John ( No oil )  until just starting to smoke but dont burn ,  ;D

Daza

Offline John (CH)

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #6 on: September 03, 2009, 03:57:44 PM »
Thanks, sorry, misread, John.

Offline susanne

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #7 on: September 03, 2009, 09:02:56 PM »
and then you don't boil after pan frying?
Susanne Stuetzler
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Offline Daznz

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #8 on: September 03, 2009, 09:41:45 PM »
No.. Crush some seeds with the back off a spoon and smell them. heat some others in a pan and do the same there's no comparison. And make sure you dont use seeds that have been in ya pantry 12mths fresher the better.

Daza

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #9 on: September 20, 2009, 01:46:06 AM »
I always dry pan fry my seeds- I always thought the flavour would be better, but perhaps by boiling and saving the water it distributes flavour right through your cheese a lot better? Next gouda I will dry fry seeds and boil some and add the water and will compare the taste


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Offline John (CH)

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #10 on: February 06, 2010, 10:10:50 AM »
In my old Cumin Gouda linked above and here I used 1 Tablespoon of cumin seeds, boiled and water added to 1 US gallon of milk and it was a bit too high a concentration.

Alex, in your post here on your Cumin Havarti, you mentioned that you also boiled and added water and found that too much cumin flavour. What was your ratio of seeds to amount and type of milk? Thanks.

Offline Alex

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #11 on: February 06, 2010, 11:19:41 AM »
You missunderstood me John, I didn't complain about the flavor, it was OK. The feeling in the mouth was of too crowded seeds.
I boiled 2 tsp of seeds in 1/2 cup of water for 15 minutes (I think I used your advice), added the liquid and the seeds to the drained curds before hooping and pressing. Next time I'll add only half of the seeds.
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Offline Alex

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #12 on: February 06, 2010, 11:43:00 AM »
Sorry, I forgot,

The quantity mentioned above is for a 10 liter batch, raw whole milk.
I use the frying method in cooking, seeds dry frying and powder spices with a little oil, both before adding the main ingredients. I found the boiling method more suitable as the seeds loos their crispness.
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Offline Schnecken Slayer

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Re: Cumin Seeds - Using In Pressed Cheese Making
« Reply #13 on: November 13, 2012, 03:49:02 AM »
Apologies for replying to a very old thread.

I might try roasting the cumin seeds and then boiling them when I make my next Leiden.
The reason I say this is, being a lover of curries, it is common practice to fry the seeds and then add them to the liquids.

It will be an excuse to make more cheese anyway.  ;)
-Bill
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