So if you own a thermomix you all know about grating your own cheese don’t you? It is one of the first things I changed in my kitchen. The biggest reason is not the cost, but that most grated cheese contains anti caking agents, (general 460) it is cellulose microcrystalline. It is pretty much wood pulp and not soluble, so it can ferment in your intestine and give you lots of gas, bloating, constipation or diarrhoea.
I know, not a wonderful thing to talk about when it comes to a food blog, but grating your own cheese in the Thermomix is really easy, doesn’t take that much time and you can use what every cheese you want, not some left over bits that they put in a packet with extra chemicals.
I now grate all my cheese and it is so easy. I do tend to do it all at once then bag it and put it in the freezer and access when needed.
CHEESE TIP – Place softer cheeses like mozzarella in the freezer for 10 minutes before grating. This will make sure the cheese is cold and give you a better grate. DON’T LET IT FREEZE or it will be too hard to grate. (learn from my mistake please, or you will need to get another blade)
CHEESE TIP – Cut ANY cheese into 5 – 8cm pieces… it will grate better. Honestly it doesn’t take that long and I cut it up while the last 200g is grating.
CHEESE TIP – Tasty, and mild cheese or anything semi hard do 200g – 250g at the most, grate 10 – 15 seconds/speed 7.
CHEESE TIP – Hard cheese like Parmesan or Gruyère no more than 100g at the most, grate 10 seconds/speed 10.
CHEESE TIP – Softer cheese like Mozzarella, Edam or Gouda 200g – 250g at the most and grate 15 seconds/speed 7.
CHEESE TIP – If you want a finer grate, do the first grate then freeze and when the grated cheese is frozen grate again with the same weights at 5 – 10 seconds/speed 9.
CHEESE TIP – I then place the grated cheese into zip lock bags, write what cheese it is (sometimes the date, but I go through so much it isn’t worth it as I reuse the bags) and freeze them flat.
CHEESE TIP – If when frozen, the cheese is a bit hard, just bang it gentle on the bench and it all breaks up.
PIZZA CHEESE – You can use any combination of flavours you like, but this is what I find works best for me. 1kg Tasty, 550g Mozzarella, 200g parmesan, make it up and put it in the freezer ready.
PLEASE NOTE that some recipes like PIZZA you will need to cook longer if you put on frozen cheese, so it might be worth getting the cheese to room temperature before use.
Well I hope this has helped a little. I will be doing more tips like this over the coming months. I there is anything that you would like help on, please just let me know and I will try to give you some good hints!
Thanks for reading!
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