Did you know you can make cheese with just two ingredients? Farmer’s Cheese with Fresh Herbs is so easy to make, you’ll wonder why you didn’t make your own cheese a long time ago!
It’s day two of #DairyMonth! A group of bloggers have gotten together to share our love of dairy by posting recipes focused on dairy products. That’s not just milk and not just cows’ milk. We’re making recipes with goats’ milk, too. And cheese, yogurt, sour cream. If it initially started out in a milk form we’re using it! I hope you’ve been following along. There were some delicious recipes shared yesterday for our kick off.
Oh, and there’s a giveaway!! Make sure you enter to win a prize pack from the BEST CHEESE EVER Cabot!! Their Vermont cheddar and horseradish are amazing. Heck, all their cheeses are super creamy and delicious. You can’t go wrong with any of them. Even their habanero cheese!
Today, I’m making cheese. Did you know you could make a simple cheese with just some milk and vinegar or lemon juice? I didn’t either. I stumbled on it when a blog mentioned making their own mozzarella. Of course that takes rennet which I hear they sell at Whole Foods. I haven’t checked yet.
Anyway, after I read that I started on my research for making cheese at home. The first attempt was a total fail. Didn’t even form curds. Just a stringy gooey mess. Little did I know it needs to sit and curdle before you try to strain it! Who knew!? That wasn’t listed in any of the recipes I initially used for inspiration.
Now, you could totally have the fresh cheese and it’s delicious. But I saw something about pressing the cheese to make it more cheese-like. Of course, I had to try that!!
So, after I strained the fresh cheese. I put it in some fresh cheesecloth and pressed it between two plates with a couple of cans on top. I left it to press for about 6 hours or so? Then I refrigerated it overnight to “cure” and age.
After doing all of this, it actually cuts and tastes like cheese. I was total amazed. Of course, I had to taste some on crackers. So, Triscuits it is! It had great flavor from the herbs in the cheese. I added a little crushed red pepper for a little heat to the cheese. It really did taste delicious. I was surprised!
This is what the cheese looks like before I pressed it. You could totally serve this up on crackers and it’s still delicious and tastes like a fresh cheese. You can tell how pressing the cheese changes it’s texture and shape. It’s up to you if you want to press your fresh cheese or just enjoy it straight up after straining.
Have you ever tried to make cheese at home?
- 1 gallon milk (I used fat free)
- 1/3 cup red wine vinegar
- 1 tablespoon chopped, fresh rosemary
- 1 tablespoon chopped, fresh thyme
- 2 teaspoons salt
- pinch crushed red pepper
- Place the milk in a large pot and heat over medium heat, stirring frequently, until the milk starts to steam and bubbles form around the edge of the pot.
- Once the bubbles begin to form, turn the heat off and stir in the vinegar. Let the milk sit for at least 15 to 20 minutes to allow the curds to form.
- Line a strainer with cheesecloth and strain the mixture. Gather up the edges of the cheesecloth, tie the top with kitchen twine, and hang it from your kitchen faucet or a cabinet handle suspended over a bowl to allow the weight to continue to drain. Allow to drain an additional hour.
- Stir in the herbs and salt.
- At this point you could refrigerate and serve it as fresh cheese. If you wish to press the cheese, wrap in fresh cheesecloth and place between two plates with something heavy (I used a large can of sauce) to press out more weight and allow the cheese to cure for at least 6 to 12 hours.
- Refrigerate before slicing and serving.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 202 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 2g Cholesterol 31mg Sodium 628mg Carbohydrates 20g Net Carbohydrates 0g Fiber 0g Sugar 0g Sugar Alcohols 0g Protein 14g
Welcome to our week-long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you.
- How to Make Homemade Cajeta by Cooking With Carlee
- Grilled Three Cheese Sausage Pizza by From Gate to Plate
- Cherry Cream Cheese Pie by Palatable Pastime
- Marina’s Malted MilkShake by A Day in the Life on the Farm
- Berry Swirled Cheesecake Pudding Pops by Grumpy’s Honeybunch
- Easy Chauracterue Platter by Crystal Cattle
- Farmer’s Cheese With Fresh Herbs by A Kitchen Hoor’s Adventures
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop
Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.
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