1 qt whole milk
1 cup buttermilk
2 t lemon juice
salt to taste
-Heat milk on low heat to 175 degrees
-Pour in buttermilk and lemon juice
-Remove from heat
-Stir 30 seconds
-Curds should seperate from whey. If not add more lemon juice
-Let stand for 10 min
-Laddle curds into cheesecloth in colander
-Tie off and let hang for 30 min
-Add salt to taste, and whatever else you want!!!
-Refridgerate overnight
-EAT!!! YUM YUM!!!
Mr. Cheesy
We made 2 different cheeses. Sage and black pepper and Green olive with red pepper and green onion!
Curding process
Draining
This is the sage and blach pepper...it is really good!P.S. This is a SOFT cheese! Good on crackers!
4 comments:
Scott You're a cheese chef!! Good job!
Fantastic Scott! Kara, nice documentation. I always knew that at least one of the Jorgensen's would rise in culinary skill to the level of homemade cheese. Granted, father Jorgensen made cheese, but that was at Gosner's. I am extremely proud, jealous, and now hungry.
hey this isn't about cheese... this is about Jessica's shower at my house (April Weeks) on June 22 at 11 am I don't have your current address... hope you can come, it's a grocery shower. the cheese does look remarkable though.
Scott, you are a wonder! I have a recipe in my pioneer handbook (go ahead, laugh!) for making cheese, and if you want to try it i'll send it to you. I think you're really cool to try new things! Now just market your own ramen noodle recipe, and you'll be famous!!!
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