One of the things I really want to teach my students is an understanding of the basics, an appreciation of food and where it comes from. To this end, I thought I'd have them make cheese.
Making Fresh Cheese
1 qt whole milk
1 c active-culture buttermilk
2 t lemon juice or white vinegar, more if needed
¾ t salt, or to taste
1 c active-culture buttermilk
2 t lemon juice or white vinegar, more if needed
¾ t salt, or to taste
Pour milk into heavy-bottomed saucepan and place over low heat.
Stir regularly, but not constantly, until milk reaches temp of 175°.
When you reach temp, add buttermilk and lemon juice.
Remove from heat. Stir gently.
Sit undisturbed for 10 minutes.
Line colander with 4 layers of cheesecloth, and place over bowl or pot.
Ladle cheesecloth into colander.
Drain for 5 minutes.
Gather cheesecloth & tie with string. Tie it to spoon over colander and drain for 30 minutes.
Remove from cheesecloth. Mix in salt.
Can be eaten immediately, or chill overnight.
Option: Mix in favorite herbs and seasonings to flavor.
Is it really that easy? Who knew?
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