Val's Home Made Cheese With Garlic And Cayenne
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Fill a very large pot with water
2
Place stainless steel stock pot, cheesecloth, a large stainless steel spoon, strainer, and tongs in the water
3
Bring water to a boil
4
Boil utensils for 10 minutes to sterilize
5
Transfer sterilized items to a clean surface, drain water
6
Pour 2% milk and buttermilk into the sterilized stock pot, and place over medium-low heat
7
Slowly heat the milk to 180 to 185 degrees F (80 to 85 degrees C), stirring constantly
8
Scrape bottom of pot as the milk heats to prevent scorching
9
When the milk has reached the correct temperature, remove from heat
10
Very gently stir in the lemon juice, and let the milk cool to 100 degrees F (38 degrees C)
11
Whitish curds will separate from the greenish-yellow whey
12
Do not over mix or agitate to preserve the curds
13
With slotted spoon, gently transfer the curds to the cheesecloth-lined colander
14
Gather up 4 corners of the cheesecloth, and tie into a bundle
15
Hang the bundle up over the sink from the faucet or a kitchen cabinet handle; allow to drip several hours until cheese curds are cool and moist but not sopping wet
16
Place the curds into a mixing bowl, and mix with kosher salt, garlic powder, and cayenne pepper until thoroughly combined
17
Place a piece of plastic wrap about 12 by 18 inches onto a work surface
18
Spoon the cheese along a shorter side of the plastic, and pick up the edge of the wrap to roll the cheese into a tight cylinder
19
Twist the ends closed to enclose the cheese in the plastic; refrigerate until thoroughly chilled