Start with 1 quart of milk and a lemon. Boil the milk, and then stir in 3 Tbsp of lemon juice.
It congeals into a horrible mess.
Pour through cheesecloth (used for cheese for the first time ever!) and collect the curds.
Let it cool, then squeeze out the whey.
After you've got as much liquid squeezed out as you can, squish it for 20 minutes.
Chop up your cheese.
Holy crap! We made cheese!
The next thing to do is to fry up the cheese with a teaspoon of cumin seeds. Yummy.
Fry up an onion, 4 cloves of garlic, and 2 little red dried chili peppers.
Then, add a truly ridiculous amount of chopped spinach. (20 oz. - about enough to choke the average moose.)
Finally, sprinkle half a teaspoon of salt on, add back the cheese, and cook it down. Drain off the liquid. It says to cook it until all the water evaporates, but I'm too impatient and wanted to save some of the vitamins. Anita scoffs, but it worked out just fine.
Serve with tasty home-made naan!
A triumph! It's fun to make squeezy cheese. That's what we've learned this weekend. How about you?
3 comments:
Oh, so that's why they call it cheesecloth.
How did you make the naan?
This has nothing to do with your post, but...
last night I had a dream that you two adopted a mexican baby boy. You were nervous, to say the least.
"Us two" being me and Roman? That would be strange.
The naan recipe isn't all that exciting - it's just flour, and egg, and water, with a pinch of baking soda and baking powder. the Joy of Cooking has a more convincing yeast-leavened version we want to try. I'll let you know when we try it out.
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