I made cheese!! Cheeeeeeese!!
Yep... that glorious creamy ball of goodness came out of my kitchen on the first try.
I used whole milk for extra creaminess... and organic hormone antibiotic free for goodness.
And I had the most handsome assistant a gal could ask for...
"How? How?!" You might ask. Well... it's like this, see... you heat milk to 195 degrees Fahrenheit, stirring continuously to prevent scalding. Then remove from heat. If it starts to form a film, you're on the right track! Then add about a 1/4 cup of distilled vinegar. Boom! Curds and whey. The whey is the yellowish liquid. Strain it in a cheese cloth.... or (in my case) a simple woven cotton dish towel.
Drain/Squeeze out the liquid... aaaand.... TA DAH!!
Cheese. Really yummy cheese... far better than any I've ever bought in the grocery store.
But because you can never have too much yumminess in life, I decided to take it one step further...
I added salt, herbs, and cracked pepper... Reformed it in the cloth again, and set it in the open window to cool in the weirdly delicious eighty degree January afternoon.
Now, what I really want to do is make chevre (goat cheese) from local goat's milk... so does anyone know of a farm around the Savannah area?
Bon Appetit Ya'll,