Wednesday, March 13, 2013

Making Cheese

I have this elsewhere in the blog within a recipe, but here is the general idea.  This can be dried over a couple of days, to make it a harder version.  This is good if you have goats, but whole milk from any of the usual animals will work.

Heat one quart of milk in a large saucepan til it reaches 185 degrees. 
Add 1/3 cup of lemon juice or white vinegar and stir in.  Allow to sit for about ten minutes and you will see that the milk has curdled.   
Strain the milk through a couple of layers of cheesecloth in a colander or sieve.  Allow to drain thoroughly.

Draw the cloth up into a purse, and tie closed with a string.  Hang high over a bowl from a wooden spoon to continue draining over night.

Always use stainless steel, ceramic or glass vessels for anything like this.

Squeeze to dry more if desired.

Stir in herbs, garlic or chopped cooked vegetables to make spreads.  Roll into a log in waxed paper or cheesecloth, chill and slice into disks to serve on top of a salad, etc.
You could roll the disks into cracked pepper, Paprika, chopped herbs, seeds, etc to coat the outside.   

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