Monday, April 5, 2010
We are new to cheese making, so we thought we would start out with something easy.
Herbed Cheese Spread
2 quarts whole raw milk
1/3 cup herbal vinegar
salt and herbs; to taste
Heat the milk in a non-reactive sauce pan over medium heat until the temperature reaches 180°F.
Reduce heat as low as possible and heat for about 10 minutes longer, keeping the temperature as close to 180°F as possible.
Remove pan from the heat and add the herbal vinegar (we used raspberry)
Stir with a slotted stainless steel (or wooded) spoon to incorporate.
Set the pan aside for about 15 minutes to let the milk curdle.
Line a colander with a double thickness of cheesecloth. Place the colander over a larger kettle to catch the whey. (chickens and pigs love this)
Pour the curdled milk into the cheesecloth and let the excess liquid drain through.
Gather the corners of the cheesecloth together and tie into a knot. We hang the bundle from the faucet on the kitchen sink.
Allow to drip for a few hours.
Remove cheese from cheesecloth and place in a bowl. At this time salt and other herbs can be added to taste.
Chill for a few hours before serving.