Fresh farmers cheese with herbs. This is just so easy... 1 gallon whole milk raw unprocessed milk works best (from Evergreen Dairy) 1/4 cup white or cider vinegar 1/2 teas sea salt salt fresh minced herbs of choice, basil chives, rosemary, thyme etc Directions Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes. Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt and herbs into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey. Or use the whey to bake bread or rolls(amazing!) After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week. Variations..you can substitute lemon juice for the vinegar ad finely zest lemon rind and cracked black pepper. Make it with balsamic vinegar and stir in minced fresh figs. Mix with chopped minced spinach and season with indian spices like turmeric coriander and cumin and garlic powder... you also can use buttermilk for half the recipe and omit the vinegar(the tang in the buttermilk curdles the milk..this makes a great semi soft cheese you can sweeten a bit with honey.. Also have made fresh mozerella and ricotta...all are super easy, but you do need the real milk. Michelle, please post on the market page, if folks want ideas of delicious ways to use this awesome delicious milk!
Posted on: Sat, 27 Jul 2013 01:01:41 +0000
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