I made my own this morning. It is YUMMY. And easy. Just thought I'd share here:
1 litre raw milk, cream skimmed off (reserve cream, don't just guzzle it!)
couple tbsp buttermilk (yeah the storebought kind - you can use vinegar but it's not as good)
Place milk and buttermilk in a bowl and mix thoroughly. Let sit on counter, covered, for about 36 hours. More is ok, less is probably ok too if your house is warm.
Slide gelled-up milk into a saucepan. Using a sharp knife, cut through the whole thing in a checkerboard pattern (approx 1 cm between cuts, or less) and let sit 20 min. Turn heat on low under saucepan; start stirring gently when heat reaches about 90F (curds will start to form at this point). Keep at warm, not hot temp (max 115-120F) for about 20 min, then drain through a cheese cloth and squeeze gently to remove excess whey. Sprinkle with salt, add cream back and stir. Yum!
1 litre raw milk, cream skimmed off (reserve cream, don't just guzzle it!)
couple tbsp buttermilk (yeah the storebought kind - you can use vinegar but it's not as good)
Place milk and buttermilk in a bowl and mix thoroughly. Let sit on counter, covered, for about 36 hours. More is ok, less is probably ok too if your house is warm.
Slide gelled-up milk into a saucepan. Using a sharp knife, cut through the whole thing in a checkerboard pattern (approx 1 cm between cuts, or less) and let sit 20 min. Turn heat on low under saucepan; start stirring gently when heat reaches about 90F (curds will start to form at this point). Keep at warm, not hot temp (max 115-120F) for about 20 min, then drain through a cheese cloth and squeeze gently to remove excess whey. Sprinkle with salt, add cream back and stir. Yum!
