I love my organic bin coming every week but I also have a standing order for things which means I need to stay on top of my dairy like a hawk. I will not be throwing-out organic milk. It just isn’t going to happen.
Admittedly I was a little daunted at first but just chill and have fun with this.
“This is cheese. Isn’t cheese supposed to be made by a bunch of cloistered monks?”
From Gourmet magazine (sorry, I tore out the page and it doesn’t have the issue date on it)
1 quart whole milk (note: I just used goat’s milk and it turned out really well)
1/2 cup heavy cream (again. just used milk)
1/4 tsp coarse salt (kosher or sea salt)
1 1/2 tablespoons lemon juice
Combine the milk, cream, and salt in a heavy saucepan.
Line a colander with cheesecloth (I used a tea towel-who usually has cheesecloth?) and set it in a large bowl.
Bring the milk mixture to a simmer over medium high heat, stirring occasionally with a spatula to prevent scalding. Once the mixture has reached a steady simmer, add the lemon juice and stir gently with the spatula — quickly, just to blend.
Let the mixture sit for about 1 minute, turning down the heat slightly so it stays at a simmer but doesn’t reach a hard, rolling boil. Stir with the spatula after about 1 minute, then let it sit another minute until it looks like most of the liquid has separated into curds and whey. (Mine was not a dramatic change but it worked in the end 🙂
Drain the mixture into the cheesecloth-lined colander set over a bowl, and let it drain at room temperature for 1 hour. (I let this sit in the fridge overnight)