Show #303

Make your own cheese with Eric's recipe.

Ingredients:

8 cups organic cream line milk, *if unavailable, (see notes below)

2 cups cultured buttermilk

2 tablespoons lemon juice, strained

1/4-1/2 sea salt, if desired

1 cup heavy cream, optional

8 cups whole milk, optional

Directions:

In a large, heavy saucepan, add the organic cream line milk, if unavailable use the optional whole milk and heavy cream.

In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F.

While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.

Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.

Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

Notes:

* If organic cream line milk is unavailable substitute the same amount of the best quality whole milk available with the addition of the optional 1 cup of heavy cream.