How to: Simple Homemade Cheese

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Life is unpredictable, and sometimes messy, and often glorious, and occasionally insane. What it is not, is simple.

When life feels all jumbled up, it’s important for me to find a place I can feel grounded…  see the big picture and all that.

Spending time in the kitchen, cooking, does the trick for me.

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You should really try it.  The results are generally quite delicious.

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This is as basic a recipe as you can get.

Who knew making cheese at home could be such a cinch? 3 Ingredients!

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Cheesecloth can be found at any major supermarket.  I never find it in a specific aisle though, so you may have to ask where the store’s supply is.

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This recipe comes courtesy of Mark Bittman’s – How to Cook Everything Vegetarian iPhone app.  It’s a great investment if you’re looking for some new inspiration, and features hundreds of veggo recipes.

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Oop, here’s a peak at my grandmother’s hand.  Slash my old ass looking hand. Damn that thing is wrinkly.

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This is what I used to let my cheese rest and set.  The finished product is mildly sweet and has a slightly chewy yet crumbly texture.

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I used my finished cheese in the easiest way I could think of – with Ontario greenhouse tomatoes, basil, excellent quality extra virgin olive oil and s&p.

Keep it simple, folks.

Erin

Simple Homemade Cheese

Serves 1 pound
Cook time 2 hours
From book How to Cook Everything Vegetarian - Mark Bittman

Ingredients

  • 2l 2% or whole milk
  • 1l buttermilk
  • 1/2 teaspoon salt

Directions

1. In a heavy bottomed pot heat milk over medium high until it starts to bubble up around the edges (about 10-15 minutes).
2. Meanwhile, line a large strainer or colander with 3 layers of cheese cloth. Have a long piece of string or twine ready.
3. Once the milk starts to bubble, add buttermilk and stir constantly until the mixture separates into curds and whey. Remove from heat and add salt.
4. Slowly pour mixture through the cloth so the curds collect at the bottom and the whey drains off. Gather the corners of the cloth and twist the top and work the curds into a ball. Run the ball under cold water so you can handle it while twisting and squeezing out the whey until the budge feels firm.
5. Tie a string around the top of the bundle and the other end to a long spoon, stick or something that can be suspended over the sink to drain. Let rest undisturbed to cool and set, about 90 minutes. Remove cloth and serve immediately or wrap in plastic and refrigerate for up to 3 days.

2 thoughts on “How to: Simple Homemade Cheese

  1. Oh Erin, where do you get your DRIVE and ENTHUSIASM “AND” your ‘detailed’ vision, for doing ALL that you create? It DEFINITELY is NOT from your mom. KUDOS and keep up the wonderful creations, Mrs. FOODIE!!!….LOVE ALWAYS,MOM

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