It is an embarrassingly well-documented fact that I’m obsessed with cheese. I pretty frequently eat shredded Parmesan directly out of the bag till I give myself a stomach ache. And then I vow never to do it again and don’t allow myself to have any cheese in the house since I “can’t be trusted around it.”I’d always put cheese making under the heading of “Culinary Things That Are Too Hard For Me” (along with recipes involving thermometers or bone removal) but did you know that making homemade cheese is almost as easy as making spaghetti? Yes.
1 qt. whole milk
1 1/2 c. buttermilk
2 t. coarse sea salt
1-2 t. fresh thyme, minced
1 t. lemon zest
fresh cracked pepper
3. Dump your clumpy milk into your lined strainer and let the whey drain out. Twist the cheese cloth to squeeze out some (not all!) of the whey and form a satisfyingly solid little round ball of fresh cheese.
4. Unwrap your cheese, top with olive oil, lemon zest, salt and pepper and serve with french bread.
5. Say “Suck it, Martha Stewart!” (optional)
You guys, this seriously takes less than 15 minutes from start to finish! I’m going to use this as my go-to Impressive Dinner Party Thing from now on!
Have you ever made cheese? What’s the toughest recipe you’ve ever undertaken?