Have you ever considered raising your own backyard cow? Well, many people haven’t, but they have considered making their own cheeses from scratch. In Sue Weaver’s new book, The Backyard Cow, you can find all the information you need to make simple cheeses and yogurts from scratch. And if you find yourself impressed with your newly developed cheese making skills, then go for it — get yourself the backyard cow of your dreams! The book lays out all you’ll need to know about raising a happy, healthy, and highly productive backyard cow. Until then, enjoy this easy recipe from the book.
This cheese is delicious on crackers or bagels. Or, purée it in a food processor and add a dash of honey to make a tasty base for fruit dips.
1/2 gallon milk
1/4 cup fresh lemon or lime juice
1. Heat milk to at least 175 degrees Fahrenheit, and no more than 180 degrees. Maintain that temperature and stir for 30 seconds, then slowly whisk 1/8 cup lemon or lime juice into the hot milk. Cover, turn off the heat, and let the milk sit for about 15 minutes, or until the curd clearly separates from the whey. If it hasn’t separated in 15 minutes, add small amounts of the remaining citrus juice until it does.
2. Pour the curds into a colander lined with butter muslin. Tie the corners in a knot and hang the bag to drain for several hours until the curds stop draining.
3. Remove the cheese from the bag. Add salt and herbs to taste. Store in a covered container in the refrigerator for up to 2 weeks.