First you heat up 32 oz of whole milk to 165F degrees. Here is a photo of the beginning stages of cheese.
Turn off the heat at 165F and add 1 cup of buttermilk and 2 tsp. of lemon juice. Wait 10 minutes and you should see curds forming like this photo.
You then pour the curds and whey into a strainer lined with cheesecloth.
Let strain completely. Little by little you will see the cheese solidifying.
When it looks like this you can cover it up and put it in the refrigerator overnight.
In the morning take it out of the refrigerator and mix 1/2 tsp of salt into it. Then scoop it in to ramekins. Smooth it out with a spatula and cover with plastic.
You can eat it right then, but I usually like to wait until the evening so that the flavor has a little more time to develop.
I've really had fun with this over the past week. I thought some of my readers might be interested in trying this themselves so wanted to pass this along to you all. I've almost enjoyed it as much as my soapmaking, but the fun part is you get to eat this!! Let me know if any of you try it. Would love to hear about it if so.
1 comment:
This looks interesting. My mom told me that when she was young they used to make cheese in Mexico from the fresh cow's milk, out on the ranches where there was no refrigeration. I wonder if this is what they did. Is this like cottage cheese?
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