"What flavor of cheese?"
My mom asked. "Easy," I said.
"Easy's a flavor?"
(slightly adapted from One Hour Cheese)
- 8 c whole milk (not ultra pasteurized! [but why would you buy that anyway?])
- 2 c cultured buttermilk
- 4 T lemon juice (I used bottled)
- 1/2 t salt
- In a big pot, heat the milk on medium heat to 175 degrees F. You will need a thermometer unless you've done this a lot. Stay near the milk and stir as much as you think is necessary so that it doesn't stick and burn.
- Add the buttermilk and lemon and mix thoroughly. You will see curds begin to form. Don't worry about messing them up by stirring them.
- Remove from heat and let stand 5 minutes. Meanwhile line a colander with fine cheesecloth (if you think the holes in yours are too big, double it over; if you don't have cheesecloth, use a bandana -- seriously), and place a large, heat-resistant bowl under the colander.
- Stir the curds gently one more time and then pour the contents of the pot into the colander. In an ideal situation, the curds will stay in the cheesecloth and the whey will drain into the bowl. But that's why we're using the bowl, because of the lack of ideal situations. Also, even if you have success, you will save the whey to bake bread (or anything!) with later. Or put it in your protein shake if that's how you roll.
- Let it drip for about 5 minutes. Then stir in the salt and gently pick up the cheesecloth with the curds inside and squeeze out some more liquid.
- Line a bowl or container with parchment and then use the back of a spoon to press the curds into the bowl.
- This cheese tastes best room temperature, right when it's made. I enjoyed it on toast drizzled with buckwheat honey.
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