Category: Cheesemaking -

Irish Farmhouse Cheese     

Ingredients:
1/2 Gallon Full Fat Milk
Juice of 3 lemons (1/2 cup) or you can use 1 tbsp White wine vinegar
A few pinches of sea salt finely ground

capers
cherry tomatoes
olive oil
garlic
thyme

Preparation:
Heat milk and salt over medium heat until frothy. Add in lemon or vinegar a little at a time until milk is completely curdled (if the milk is not curdling, you’ll need more of your acid-lemon or vinegar, add in a little at a time until curdled). Pour into cloth-lined sieve to strain. Squeeze excess whey through cloth. Tie up and let hang for further 15-20 minutes. Flatten and shape by placing a heavy pan on top for an hour. Break apart and serve with capers and cherry tomatoes tossed in olive oil, garlic and thyme.

Date added: 2014-07-07
Number of visits: 2829