The Easiest Cheese

Dear Turkey,

This is my fourth cheese

I served it on Christmas Eve

People were impressed

The Easiest Cheese

(adapted from One Hour Cheese)

Ingredients:

- 4 c milk (I used whole, organic)

- 1/8 c vinegar, lemon juice, lime juice, something acidic (I used distilled vinegar but any kind will work, with interesting flavor results)

- 1/4 t salt (you may want more but add it slowly, with much tasting!)

- 1/4 t ground pepper

- 1 t diced fresh chives

- 1 t diced fresh basil

- 1 t diced fresh tarragon 

- 1/2 t fresh thyme leaves (these are just the herbs that I had; feel free to substitute dried herbs or whatever you have, or leave them out entirely) 

Instructions: 

- In a big pot, heat the milk on medium heat until it's simmering but not quite boiling. Stir it occasionally so it doesn't stick to the bottom. You don't have to let it totally boil, but make sure some small bubbles are coming up from the bottom.

- Add the vinegar and stir gently. In a minute, the magic will happen and the milk will curdle (if the magic doesn't happen, keep heating your milk or experiment with adding another tablespoon or two of vinegar). 

- Turn off the heat and let it sit on the burner for another 5 minutes. Only stir if you're afraid it's going to stick and burn, which it shouldn't. 

- Use a slotted spoon or a strainer to separate the curds from the whey. Save the whey for future baking projects! When the curds are cool enough to touch, knead them with your hand a few times in order to squeeze out more whey. 

- Stir in the spices and herbs.

Enjoy,

Tofu