Cheese, Please?

We have a historically-based special event coming up at work this weekend. As the site's Historic Foodways Coordinator, I was trying to come up with a fun new demo. I decided that we would try our hand at making cheese. However, having never done it before, I decided to try a batch at home before the special event.

And...

THIS is the fruit of my labors! My first ever batch of homemade cheese. It's a soft whole milk based cheese. And it's pretty good. It could use just a bit more salt for an extra flavor kick, but I didn't know how much to use, so I still consider it a success. It's great with Ritz crackers.

And now that I know what I'm doing...it will be even better on Saturday!!!

The method is this:

Pour a gallon of whole milk in a pan. Pour in 4 Tbs of lemon juice and heat to 84 degrees, stirring constantly. Add rennet (Amount varies by brand. Check package for amount needed.). While stirring, heat to 113 degrees. By the time it reaches desired temperature, you will start seeing the curds separating from the whey. Remove from heat, cover, and let sit for 20 minutes. Uncover, and use a sharp night to cut through the curds. Spread cheesecloth over a bowl, and pour the curds and whey into the cheesecloth. Bundle the curds up, and twist the bundle closed. Squeeze until all of the whey is removed, and no more liquid runs out. Spread dry curds out onto a cutting board. Sprinkle with salt, and work curds with your hands until the salt is all mixed in. Return curds to cheesecloth and rebundle. Let it rest for 15-20 minutes. Once you unbundle it, you will have a ball of cheese, ready to slice and eat. Wrap in plastic wrap and store in refrigerator.

That's it. It takes less than an hour from beginning to end!

The cheese was only one part of my cooking adventure from the day. I also made lemon poppy seed muffins, and a fantastic new dish for dinner. THAT recipe was awesome, and I will post about it next time. In the mean-time, you should try making your own cheese. It's lots of fun, and pretty yummy!