Recipe by Daniel Myers
Making fresh (a.k.a. "green") cheese is actually very easy. It takes very little time and is well worth the effort.
2 quarts milk
1/4 cup vinegar
cream (for texture)
Heat milk to 195°F - if you don't have a kitchen thermometer then heat the milk slowly until it just starts to simmer. Remove from heat and add vinegar. Stir gently and let sit for 10 minutes. Strain through cheesecloth, wrap, and squeeze out as much whey as possible. Allow to drain for about an hour. Unwrap cheese and mix with a little salt and cream until desired flavor and texture is reached. The cheese can also be flavored with herbs, garlic, figs, dates, etc....
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