Tuesday, March 2, 2010
A while back Joel and I took a cheese making class at the Complete Gourmet. I have, several times since that, tried to make goat cheese using the recipe for a cows milk cheese we made in class, to no avail. One thing she specifically said in class is that ultra pasteurized milk is not good for cheese making. I finally concluded that that was the reason my cheese would not set up (it would separate but the curds were so small, I would end up with about a tablespoon remaining in the cheesecloth.) and abandoned the idea all together. Sigh.
Then I saw this post over at One Couples Kitchen http://www.onecoupleskitchen.com/ and was excited to try again. I figured maybe they had the one recipe that would work! It did not work for me and I must say I feel a little bitter they are all happy and cheesy and I am sad and without.
That said, I pressed on. I made a cheese out of Buttermilk. I thought that might give me the tang I craved. It was really good, not goat, but a good sub in a pinch. Someone suggested it would be great in stuffed shells…..maybe we will see more on that later??? Hmmmm.
For now, here is what I did. I don’t think the lemon was necessary, but probably gave some extra tang. I made this up, so for all I know the cream wasn’t necessary, but I had it and needed to use it. Note: there is proper cheese making cloth that you can get at Complete Gourmet and I am sure Sur la Table, however you can use that stuff from the grocery store, just double up.
8 c. buttermilk
1 c. heavy whipping cream
½ c. half and half
1 tbs lemon juice (I used fresh, but I have used concentrate before…your call)
1 tsp course salt
Copious amounts of pepper
Heat the first three ingredients slowly until you see the curds and whey separate (best way to describe is your milk looks like you left it in sippy cup underneath your car seat for a week in the heat, floating in what looks like lemonade?) . Add the lemon. Let sit a minute or two off of the heat and slowly pour or ladle though cheesecloth lined colander. Once a good portion of the liquid is out salt and pepper the curds and smoosh (yep that is an official cooking term) about until mixed. Bundle the cheese cloth and then hang for about an hour to let drip. The longer you let it hang the drier it will get.
Spread and enjoy. Next time I am going to try my hand at Chevre with this cool kit. I will post up how it goes.
Remember the Green Duck contest…75 buck guys!