Well, we did it.
Through a combined effort and a little over an hour spent in town shopping for the necessary ingredients, along with improvising at the point where I thought things were becoming too complicated, my friend Earle and ended up making cheese.
Yes, I said, making cheese.
Now, the entire process of making cheese is not something I would call glorious. In fact, it was incredibly complicated, and the complication only increased as Earle and I argued about whether or not we should add the ingredients when the milk began frothing on the sides or when the thermometer said 175º exactly.
My fear was that we would end up boiling the milk or having it too hot, and things wouldn’t turn out right.
The next argument was over the use of cheese-cloth. Well, actually, that was the first argument, but that’s not the point- the point is, we couldn’t find cheesecloth at Target, so I suggested we use coffee filters. Earle said that it would never drain through coffee filters, but I proved him wrong.
The whole process revolved around heating the milk, adding buttermilk and lemon juice to curdle it all, and then draining the whey out of the curds. Then the curds have to dry for a while, and then one mixes them with salt and sets them in the fridge to ripen.
According to the video we watched, you can eat the cheese fresh as well, and yes, the fresh cheese was great.
I also added EVOO (extra-virgin olive oil) to the cheese, in addition to some pepper- and it was fantastic.
Freshly made cheese is way better than store-bought cheese, and this kind happened to be incredibly creamy and reminded me a lot of the really expensive cheeses. For all the time and effort we put into making the cheese, I have to say that it was quite worth it to have even the small amount that we made.
Pictures may be coming soon, because I have a feeling we’ll be making a great deal more cheese.