 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
The good thing is, since it's pasteurized milk AND you boil it AND you eat the cheese fresh, it's like eating cereals: no risk of nasty bacterias :-) This recipe works with all kinds of milks (for example goat milk) and all kinds of herbs. Ingredients:
* 1 liter of pasteurized milk (a little more than 4 cups). you want the milk to be a little fat. |
* 5 to 10 centiliters of white wine vinegar or lemon juice (about 2 oz.) |
* 1 table spoon of rock salt |
* optionally: finely chopped fresh herbs (e.g. chives, herbs de provence) and/or garlic (about 1 table spoon total). |
Directions:
1. The process is amazingly easy:
2. Slowly bring the milk to a boil, wait a few seconds then turn off the heat.
3. Add the vinegar (or lemon) and salt and stir well.
4. You'll see the milk turning almost instantly into a white, grainy paste (the curd) and a pale yellow, limpid liquid (the whey).
5. Add the fresh herbs and garlic and stir some more.
6. Let the coagulation be complete (let stand for 5 minutes).
7. Filter the curd through a colander lined with a cheese cloth.
8. Let it drain for about 5 minutes.
9. You can keep the whey if you have a use for it... which I don't at the moment although I'msure there's one ;-)
10. Press the curd in the cheese cloth and shape it into a ball.
11. It's ready to eat! Or you can keep it a few more days... As you wish.
|
|