I had the fun experience of making cheese for the first time yesterday at A&S day. I had read all you needed was milk and lemon juice and one recipe asked for buttermilk.
The girls and I had fun stirring and squishing and then eating the cheese we made. It didnt even make it to day two, which is supposed to taste better, since it sets.
So, I read through this blog post and decided to make cheese at home. I used lemon juice and milk, and the two tablespoons of buttermilk left in the pint I bought for Sunday.
This time, I let it drip over a few hours and oh, delicious manna from heaven. I am definitely doing this more often. 🙂
I also boiled the whey to make ricotta and spiced both with salt and oregano. :heeheehee. Two quarts of milk created 10 oz of fromage blanc and an ounce of ricotta.
We had goats for part of a summer. No fault of the goats but that turned out to be the worst summer ever. It started with our house catching fire. We ended up losing our milking goat to a mineral deficiency and her sister went to live with friends. However, during that time, I learned to make lemon cheese – the easiest most versatile dairy product.
Lemon cheese require very little – a large pot, a spoon, a thermometer, milk, lemon juice (or vinegar), a colander and/or cheese cloth. To make it requires just a little patience but very little skill.
I use a gallon of milk and 1/4 cup of lemon juice (or equal amount of vinegar). Dump the milk in a large pot. Slowly bring the milk to 185 degrees, stirring often because you do not want your milk to burn. If you have a good heavy-duty pot, you…
View original post 422 more words