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Monday, March 30, 2009

Home Made Cheese

This is SO very easy....just time consuming (if you are not patient in waiting for the cheese to firm up....like we were!)

1 gallon whole milk
1/4 cup vinegar
Salt Pepper

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Heat milk on stove to about 190. Which is basically almost boiling, but not.
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Take off heat, stir in vinegar, salt and pepper. It will star to immediately curdle.
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Pout in cheesecloth lined bowl, tie up, don't let the cheese touch the bottom of thw bowl and let drain.

When it stops dripping allot, but is still warm, I added my chopped green onion, garlic and cilantro. I let it hang for a couple of hours and put into the icebox to firm up.
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We ate it over migas, and then had some with crackers.

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NOM NOM NOM!

1 comment:

Jennifer said...

Dang! That's just freaking cool. Dawn, you're amazing. I would never have thought of doing something that creative and adventurous (o: