Wednesday, June 23, 2010


Cast of characters...
Milk, culture, rennet!
That's it!

I have been wanting to try my hand at a basic soft cheese for quite a while now and with a little kick in the pants from my friend Wendy, I finally did it!

Pouring the curds after 24 hours on the counter

I found the basic recipe HERE, so I won't bore you with the details!

Tying the curds in double cheesecloth..
First one side....
Then the other side...

Tie it up tight, pretty close to the curds, and let it drain in the colander over a big, stainless pot for 24 hours

Gently untie knots and slip onto a clean plate

Season as you wish...
Mine has fresh, cracked black pepper, granulated garlic and salt

Use as a spread on crackers, bagels, or thin with a bit of milk and use as salad dressing or sour cream!
Or how about little chunks of it over fresh tomatoes and a bit of chopped basil?


This fresh cheese will keep in the fridge for up to two weeks, but I don't think it will last 2 days let alone 2 weeks!

Stay tuned....
Next up is some lacto fermented salsa!

Have a MOST blessed week...

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Faith said...

Looks so yummy! Wish I could have a taste. We need smell-a-vision on the internet. :o)

I really miss making cheese. I used to make a soft cheese every day with my goat milk. I just used lemon juice, but every day was different with the herbs. So good!

I always wanted to get to practicing hard cheeses, but never got to it.

So many cheeses, so many crackers.


Wendy (The Local Cook) said...

yum! way to go! Can't wait to see your salsa recipe.

Anonymous said...

This reminds me of our cheese making years ago.

Captain Hook and Lady Crochet said...

I have been wanting to make cheese for some time now. Yours sounds so good! I agree with Faith...we need smell-o-vision!

Renata said...

YUM! Well done for making cheese - it's something I wish to try, but haven't been brave enough yet. Last night I was watching the homestead blessings DVD "dairy delights" & watched the cheese making closely & it didn't look as hard as I thought it was.
Enjoy your cheese - it wouldn't last long in this house either
Have a lovely day

Donna said...

That does look delicious! Cheese is one of my (many) weaknesses, LOL!

I saw your comment on my blog and I posted a response. So you might want to go back. I really think that only those who have gone this surgery truly understand the pain and frustration of the extremely long recovery period. Also, there are limitations with these artificial joints and they are not perfect substitutes for the real thing. But they'll have to do, now won't they? LOL. You will continue to notice some improvement as time goes on. {{{hugs}}}

Parisienne Farmgirl said...

Cheese making is on my list for this fall! Thanks for the info!!!!

Barbara said...

Now that sounds really good, on crackers or for chip dip too, yumyum, hugs

Old Time Cindy said...

Oh my...I'm drooling!
Country Blessings,

Unknown said...

IT looks so good. You have some very good ideas to share with us.
I'm trying to get up the nerve to make cheese. After that I'm thinking of making some cinnamon butter.
Have you ever made butter?


Holly said...

Way to go!! I can't wait until we are getting enough goat milk to make cheese and butter again. Yum, yum and as you can see the possibilities just brim over in your head. One of our favorite soft cheeses we put in garlic, finely chopped carrots, and bell pepper. Smeared on a bagel it's soooo good.

Farmchick said...

Hi--just stopping in for a visit...I have been out of the loop and I am sure missing everyone. :)

Your cheese looks yummy! :)

Dianna said...

Oh my goodness, Cindy. Does that cheese ever look so yummy! You make everything look so easy peasy...just one of the reasons why I enjoy your blog so much!

Valerie said...

The cheese looks soooo delicious! Glad I found you!


The Three Little Bears said...

Just added this to my favorites. I am getting fresh milk once a week from a neighbor now and I've been thinking of making cheese. You make it look so easy!