Make Your Very Own Fresh Cheese in One Hour
From 1-½ gallons of milk
Time required: About one hour
1. Set up moistened cheesecloth in a colander.
6. Dip out the curds with a strainer. Put the curds into the cheesecloth in the colander. Gather up the curd bundle in the cheesecloth.
The Fresh Home Made Cheese Curds are Now Done.
7. Wash the bundle under cold water to remove the citrus taste and to help cool the cheese.
8. Fold the cheesecloth into a neat bundle in the colander. Now we are going drain the excess liquid. Press the bundle under a weight (e.g., a water-filled milk jug) to squeeze out more liquid. Let rest for 20 minutes or so.
10. Now you have a fairly solid ball of fresh cheese, and it’s time to add seasoning to taste. Suggestion: 1 level tablespoon of fine sea salt and 1 heaping tablespoon of each of the following: fresh dill, fresh thyme, dried oregano, chopped seasoning peppers (in Cayman), and chopped, deseeded Serrano peppers. Crumble the cheese with a fork. Add the seasonings and mix them through.
12. To make a solid block of cheese, press the seasoned crumbled cheese firmly into your chosen container. Refrigerate to achieve a fully compressed, solid block of cheese.
There you have it! Fresh Home Made Cheese! You can make this with organic milk, and use sheeps milk or goats milk. Prepare this with love, use sesonings and herbs from your garden, and enjoy on home made toasted bread. Experiement with seasonings, and finally savour every morsel and share! This recipe was shared by my Aunt Susan, now my mom makes it also to take on picnics.
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