Since we’re focusing on the Real Food Challenge this month, all of us here at Not Dabbling want to provide as many recipes as we can, ranging from simple to advanced. Each of us hopes that all of you can find something new to try that you can incorporate into your own Challenge. Also, make sure you post your progress with the Challenge here by Sunday. Everyone who comments or links on their progress will be entered for a chance to win a copy of “Food Inc” – the film that prompted this Challenge.
This makes a wonderful crumbly mild cheese that melts fabulously on top of pizzas or beans, inside burritos or pierogies. Some call it Queso Blanco, others call it Farmer’s Cheese. Either way it’s probably the simplest cheese to make at home without any fancy equipment or ingredients.
What you’ll need:
- Large, heavy bottomed pot
- Thermometer that reads up to 180 F
- Slotted spoon
- 1 gallon raw or pasteurized milk – not ultra-pasteurized
- 1/4 cup lemon juice or vinegar
Heat milk to 180 F, slowly so it does not scald or boil. Once the milk reaches the desired temperature, turn down heat to a low simmer.
Add vinegar, stirring constantly. The milk will begin to form small curds. This process will take from 5-15 minutes.
Pour milk through a strainer lined with cheesecloth and allow to drain for about 30 minutes. Conserve this liquid (whey) for making sauerkraut, soaking veggies or grains.
Tie corners of cheesecloth together and twist gently to squeeze out extra whey and help to form a ball. Allow to rest until the cheese stops draining.
Crumble cheese for immediate use, or wrap with waxed paper to store for several days in the refrigerator. You can add salt or herbs for flavoring before you tie the cheesecloth 0r keep it plain to add to multiple dishes.