Friday, July 17, 2009

Damn good cheese!

We made cheese earlier this week and it is amazingly good! I'm really impressed. I've made cheese a few other times and they were ok but not great. This one is great. Logan and I have been eating a ton of it over the last few days. It is a spreadable cheese and we've been eating it on crackers.

It is a good recipe because it only used 1 quart of milk instead of the gallon that most recipes call for.


1 quart milk (we used fresh, raw goat's milk of course)
1 cup buttermilk (I used cow's from the store, I plan to make my own soon)
1.5 tsp lemon juice
3/4 tsp salt

Heat the milk over low heat to 175 degrees F
Add buttermilk
Turn off heat
Add lemon juice
Stir well until curds form
Let sit for 10 minutes undisturbed
Drain through cheese cloth, let sit for 5 minutes
Gather up corners and let hang for 30 minutes
Stir in salt and any seasonings or herbs you want (we used minced garlic and black pepper YUM!)
Pack into a bowl, cover with plastic wrap, and let sit overnight in fridge
The next day it will be smooth and spreadable

It was really easy and wonderful. I think I'll make more tomorrow and try freezing it. I know what people are getting for Christmas this year!


Anonymous said...

So Cool! I am in the process now of purchasing a couple of diary goats. Any Advice?

Stickhorsecowgirls said...

I'm trying this. I have dreamed of dairy goats--making artisan cheese. But the time factor...C

Joanna@BooneDocksWilcox said...

Because it is so fresh [farmfresh] you can't buy it anywhere. Secondly, if you tried to sell it, you started with raw milk, you may be arrested. Isn't that unbelievable?

One question - I have only been heating mine to 80 degress, if you don't want to kill the good bacteria. In fact, the book I was reading, he only put his pot in the sink around some hot water and then added the rennet or lemon juice or vinegar.

Since we are both novice cheesemakers, it is great to be able to compare notes.

gail said...

I've never made cheese but his looks like something I could do!

Gail said...

Sounds as easy as instant pudding!

Christy said...

Barbara, let me think about that one.

Joanna - It depends on your state's laws. I'm not planning to sell it. Does your cheese set up only heating it to 80? I'd love to heat it for a shorter amount of time.

Gail - a little harder than instant pudding. The hanging it was a little tricky the first time and letting it heat takes about 30 minutes.

Laughing Orca Ranch said...

Mmmm! Sounds wonderful. I think they call that Farmer's Cheese or Fresco. I love the fresh, clean, creamy taste of cheese that hasn't been sitting around molding. (lol!)
I bet some would taste wonderful in a grilled tortilla filled with salsa, cilantro and maybe some cooked meat or tofu. Yummo!


Thanks for the recipe!

linda m said...

Boy, does that sound good!

DebH said...

Thank you..Thank you..Thank you! I need the courage to go ahead and risk it and try to make some now. I always feel as if I will just ruin perfectly gorgeous wonderful milk when I attempt the cheese. I can do it ..I can do it!!

Vicki said...

Can't wait to try it! Looks yummy!!!