Fresh & Tangy Herb Cheese
This recipe needs more work to make it foolproof. When it goes wrong you end up with herbed ricotta, which isn't bad either.
A $3 or $4 gallon of milk when heated with acid turns into cheese and whey. The simplest to make is ricotta. A step or two more and you have mozzarella. And with a little imagination and not much more skill, you can make delicious fresh cheeses at the drop of a hat.
This recipe adds buttermilk and herbs to the basic mozzarella formula to get a deliciously tangy cheese, great to eat slice or to melt on a pizza.
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- 1/2 c
- lemon juice (about 2 large lemons)
- 1 c
- buttermilk or 4 tbl dried buttermilk mixed in 1 cup water
- 1 gal
- milk (not ultrapasteurized)
- 1 Tbsp
- dried herbs, e.g. fines herbes, herbs de provence, dill, etc.
- junket rennet tablet dissolved in 1/4 cup water
- 1/2 tsp
- any acid may be used according to your flavor preferences. vinegar or citric acid are commonly used.
- buttermilk is optional but adds a pleasant tang.
- ultrapasteurized milk will not make curds because it was heated too much in processing. many organic milks in the supermarket are ultrapasteurized and therefore cannot be used to make cheese.
- junket rennet tablets are relatively weak for cheese making. if you use liquid rennet or a tablet made particularly for cheesemaking, reduce the amount to 1/4.
- salt is optional but does make for a much better tasting cheese.