Saturday, August 21, 2010

Making Low Fat Herb Cheese

Bay juiced a lemon for me......

...while Jimmy chopped some Rosemary from our garden.

I stirred the lowfat milk until it reached a temp of 175 degrees.

As soon as it reached the correct temp I took it off the heat and stirred in the lemon juice and buttermilk. It started to turn to curds right away.

Here is the first draining in the cheesecloth.

Looks like cottage cheese at this point.

This is the second draining. It takes around 30 minutes.

After draining I turned it out into a bowl and added salt, rosemary and garlic.

Lowfat Cheese Recipe

(printable copy)

1 quart of lowfat milk (or goat’s milk)
1 cup buttermilk (active culture is necessary)
2 teaspoons vinegar or lemon juice
½ teaspoon fine salt

Pour the milk into a heavy-bottomed saucepan. Keep the heat low: Don’t boil the milk. Stirring frequently, bring the heat to about 175 degrees. Do not allow the milk to form a skin. Use a dairy thermometer, and make sure the temperature is correct.

When the milk reaches the correct temperature, pour in the buttermilk and vinegar, and shut off the heat. Continue stirring slowly, and watch as the milk begins to curdle. It should begin to curdle within 30 seconds. After it begins to separate into curds and whey, it needs to set for about 10 to 15 minutes.

While the cheese is setting, place several sheets of cheesecloth over a colander, and place the colander in a large bowl. Carefully spoon the curds and whey into the cheesecloth, allowing the whey to drain out. Let the cheese sit for about 10 minutes.
At this point, carefully gather the cheesecloth at the top, and tie it with a piece of string. Then tie the string to the middle of a wooden spoon so that the cheese bag will hang freely when you place the spoon over the bowl. Allow the wooden spoon to stay over the bowl for about a half hour so that all the whey that remained in the cheese has a chance to drip free.

Untie the string, and remove the cheesecloth. Dump the cheese into a bowl. Add the salt to the cheese, and mash it until the cheese is smooth. If you want a flavored cheese, add crushed rosemary, sage or thyme along with the salt.

The cheese can be eaten immediately if you don’t want it in a specific shape, or it can be placed into a ramekin and pressed lightly to compress it so that there won’t be holes in it when it’s served. Before placing it in the refrigerator for 24 hours, cover the cheese with a plastic sheet.

To serve the cheese, flip it from the ramekin onto a small dish. For presentation, make sure the plate is covered with greens. (Spinach leaves or thyme and parsley sprigs work well.) Then drizzle a tablespoon of olive oil over the cheese, and sprinkle with crushed rosemary and pepper. Place it on the table as a soft spread to be used on bread and crackers.

I added some fresh Rosemary from our garden and some Garlic granules.

1 comment:

  1. Look at you go girl! Sounds yummy and since cheese is acutally a food group I could totally eat this for a meal! Luv ya!


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