Cheese, Gromit, Cheese!
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I made homemade cheese yesterday. It's queso blanco, which has to be the easiest cheese in the world to make. You need exactly two ingredients, and both common items:
QUESO BLANCO (from Home Cheese Making)
1 gallon whole milk (pasteurized, but not ultra-pasteurized)
1/4 c vinegar (author and I used apple cider vinegar)
1. Heat the milk to 190 degrees F. Stir occasionally and don't let it boil.
2. Add the vinegar, small amounts at a time, stirring.
3. Remove from heat, and let sit until the curds (solids) separate from the whey (liquid). This took about 10-15 minutes.
4. Carefully ladle out the curds into a colander and let them drain.
At this point, the instructions say to wrap the curds in butter muslin and hang over a bowl, so that more whey can drip out. But when I did that, my cheese was too dry. I recommend just letting them drip in a colander for about 10 minutes. At this point you can add salt and herbs if you like (the cheese is pretty bland). Because my cheese was too dry and crumbly, I added a little milk to make it spreadable.
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I made homemade cheese yesterday. It's queso blanco, which has to be the easiest cheese in the world to make. You need exactly two ingredients, and both common items:
QUESO BLANCO (from Home Cheese Making)
1 gallon whole milk (pasteurized, but not ultra-pasteurized)
1/4 c vinegar (author and I used apple cider vinegar)
1. Heat the milk to 190 degrees F. Stir occasionally and don't let it boil.
2. Add the vinegar, small amounts at a time, stirring.
3. Remove from heat, and let sit until the curds (solids) separate from the whey (liquid). This took about 10-15 minutes.
4. Carefully ladle out the curds into a colander and let them drain.
At this point, the instructions say to wrap the curds in butter muslin and hang over a bowl, so that more whey can drip out. But when I did that, my cheese was too dry. I recommend just letting them drip in a colander for about 10 minutes. At this point you can add salt and herbs if you like (the cheese is pretty bland). Because my cheese was too dry and crumbly, I added a little milk to make it spreadable.
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posted by Anonymous at
1:19 PM
4 Comments:
You did it! The first cheese. I think I speak for the entire BEBC when I say we are so proud.
Yes, and even better: We had a cocktail party last night, served the cheese, and no one died!
Cheese by Lynn: Good taste, low mortality rate.
Do you see? The world is ALREADY changing for the better, and Barry isn't even PRESIDENT yet. Oh my god. I'm so excited for January.
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