Homemade Cheese

Many of you have asked for the recipe for Homemade Cheese you sampled at the block party. Here it is!

1 quart whole milk (4 C), local and organic tastes best (not ultra-pasteurized)
1 C heavy whipping cream
5 T white vinegar
Rosemary, thyme, salt, garlic or other herbs of your choice
Strainer lined with double layer of cheesecloth*

Combine milk and cream in a saucepan. Over medium-high heat, warm until tiny bubbles form at the edge of the pan. Do not boil it. Immediately remove from heat. Add 5 T vinegar. Stir gently. Do not touch or stir again--let rest for 20 minutes. Pour into cheesecloth-lined strainer. Let drain 4-24 hours, covered, in refrigerator.

*Cheesecloth is available at most grocery stores as well as many local hardware stores. It is very cheap and can be used again and again.

Dump cheese from cheesecloth into a bowl. Stir in approximately 1 teaspoon coarse salt, or to taste. Serve as is or add herbs:
1 T chopped fresh thyme
1-2 T chopped fresh rosemary
1-2 cloves garlic.
This garlic-herb version pairs beautifully with red wine. Enjoy!

Heidi