This easy method uses lemon juice to curdle the milk. If stored in an airtight container immediately the cheese retains a lot of whey making it soft and spreadable like cream cheese.
If left to hang in the cheese cloth longer you end up with a dryer batch that can be sliced or even crumbed like feta. I add spices to season the cheese according to my taste. I found the original directions at the website "Slugs on the Refrigerator". I would post the link but I can't seem to make copy and paste work inside the blog format. I hope to expand my cheese making adventures to Mozzarella and eventually hard cheeses too. http://www.slugsontherefrigerator.com/ . I figured it out, here is the link to that site.
That looks good! Now I wish I would not have dried our dairy doe off. Not sure cheese is worth milking through the winter though. Some homesteader I am!
ReplyDelete(Oh to make a link in your blog look for the little button that looks like a chain link, highlight the word you want to make a link, click the button and paste the link in the little box that comes up.) Or maybe it is the link box that isn't working for you? I wouldn't know how to fix that, blogger can be a little temperamental sometimes!
Oh yummy!! Looks pretty good to me. I just need a knife and some crackers please! I have no idea how to link. I've tried it a few times to no avail..oh! I see here Jennifer has directions! Good Luck! ...debbie
ReplyDeleteI can't wait to make cheese after reading your description. Thanks!
ReplyDeleteBarb