Frommage, anyone....anyone...anyone?

I'm the first one to admit that I'm a bit odd...but I've wanted to make cheese for a LONG time.  I once made butter...sort of by accident...but still, I made butter!

Anyways, the Chicago Tribune Food Eating section of the April 25th paper had an article on "Easy Cheese", so I thought that I'd give it a go.  And since a gallon of milk was on sale at Hyvee for under $2, it was well worth the risk.

The ingredients are basically staples...whole milk (we use 1%, so I was glad to get whole milk on sale), salt & white vinegar.  In my trusty Dutch Oven, I poured in half the gallon of milk, 3 Tablespoons of the white vinegar & 1/2 tsp. of salt.  Heat the mixture until it reaches 185F on the thermometer, stirring frequently to prevent scorching.  This is what will start to happen as the milk heats up:

Once the mixture reaches 185 degrees, remove the pot from the burner, and let sit for @ 10 minutes so it curdles completely.


Meanwhile, line a colander with 5-6 layers of cheesecloth (which can be used over & over if you choose to become a cheese making genius) or an appropriate cloth, such as a handkerchief (do people still use those?), or perhaps a tea towel.  Be creative.  After the 10 minutes are up, set the colander over a bowl to collect the whey (which can be used in anything that you would use milk in, such as pancakes, or soups...just remember that it does have some vinegar in it).  The mixture will look something like this:

 Let it drain for 5-30 minutes, or you can gently squeeze the whey out of the curds.  You can use the cheese while it is still warm...over sliced tomato salad, bruschetta or pasta, or refrigerate for a couple of days.  Here's what I did with mine:

I used it as a topping for some lovely ravioli.  It had the texture of queso fresco, and a very bland taste.  It would be great on a salad (which I did the next night) with some olive oil and balsamic drizzled over it.


Would I make this cheese again?  Definitely, and I think that it would be fun to do with the grandkids.  Watching the curds form is somewhat entertaining, but I think that I'd add more salt to the mixture.  There are other techniques for doing this simple cheese, and you can go to YouTube to find demos.  I really want to try more complicated cheeses, so I need to source out rennet & other starters.   I'll let you know how that turns out!