This is after the cooking, curdling, and initial straining. I just hung it on my cabinet knob for the 3 hours.It is a very plain tasting cheese with a texture in between spreadable chevre and mozzarella. It is firmer than chevre but holds its shape more like mozzarella, with a little crumbling when cut. We sprinkled some kosher salt and dill for a little extra flavor and it was good! Good enough to share with a friend tomorrow when we visit! (the half in the container is for my friend)
Monday, December 21, 2009
C is for CHEESE!
Well, the focus is really about Cows, but that leads us to talk about milk, and what milk makes. So we made butter again, but today we went a step further. We made cheese! I used this recipe for the first time and I am excited about how it turned out!
Posted by Janie