For everyone who came to my Bread, Brie and Booze talk at the British Science Festival, here’s the science of food books I recommended, plus the recipe for the instant homemade cheese that everyone seemed so fond of!
On Food and Cooking – McGee
The Chemistry of Food – T. P. Coultate
Culinary Reactions – Simon Quellen Field
1 pint milk, 2 tablespoons vinegar (I used distilled malt vinegar), 1/4 teaspoon salt. Mix all ingredients in a microwave-safe bowl or jug and microwave on full power for 4 minutes. Take out and stir and large clotted curds should form. Strain these out with a slotted spoon into a seive lined with several pieces of kitchen towel and drain. You will need to change the kitchen paper a couple of times, and gently pressing the cheese will get more liquid out of it.