Friday, April 8, 2011

Cheese fun and the signs of Spring! Funtry Friday

Ahhhh! I love the signs of Spring!

New little babies! These are actually not twins, but they can’t have more than a few days between them in age.

And this week I saw a pair of Canadian Geese wing their way north! There were several beautiful bright yellow locust trees, the tumbleweeds are still on the move… Oh, and yes, and the first grasshopper of the season made a kamikaze attack on my truck. Yep, it is definitely Spring!

Spring is a good time to do something new, so how about some cheesey fun? I promised I would share my cheese recipe and here it is. This is a quick and easy cheese to make and it needs no special equipment. THIS CHEESE HAS NO PRESERVATIVE! You should plan to CONSUME THIS IN ABOUT THREE DAYS. It’s not hard to do that since you can also cook with this cheese.

Here is what you need:

A big glass bowl, a big spoon, a strainer lined with a very clean cloth, and a warm place.

In your big glass (not metal) bowl mix approximately a quart of milk with one quarter to one half of a Junket tablet that has been dissolved in about a quarter cup of warm water (the more Junket, the stiffer the cheese), one cup of CULTURED buttermilk (it will not work with uncultured buttermilk!), and salt to taste (if you decide you want it saltier, you can add more salt with the seasonings). If your milk is cold, warm it up, but do not let it boil. Cover your bowl and put it in a warm place for two to four hours.

Your cheese should look like this after a few hours ~

“Cut the cheese” to release the liquid whey. Strain off the whey (which you can save use for soup, bread, or just about anything that calls for water) and let your cheese rest and drain.

Originally, I made this with raw goat’s milk. I would milk the goat, strain the milk, pour the warm milk into the bowl and then add the other ingredients. Handling raw milk of any kind requires a certain amount of knowledge and a lot of care in order to insure a healthy end product. This cheese can be made with pasteurized cow’s milk, too. Naturally, your flavors will be different. Adding a little bit more of the buttermilk (no more than one extra cup), makes the cheese have a little more of a ‘zing’ in its flavor.

You can season this with anything you like. My friend and I have made this LOTS of time with raw goat milk and these are some of our favorite ways to season this cheese ~

Dill; dill and onion; dill and garlic; dill and red pepper; red pepper; garlic and onion; basil – Well, really just about any flavor combinations that you like! The cheese has a mild flavor that goes well with spices and with fruit. I have mixed the goat cheese with pineapple - like we used to do with cottage cheese when we were young and it was really good.

There you have it! Any questions? Post them in the comments! Let me know if you make this easy little cheese and how you like it!

Happy Funtry Friday!



  1. OK - Got to try this one this weekend.

  2. Thanks for the recipe, I just might try it.

  3. Have fun, Martha!

    You are welcome, Marlene! It's pretty easy to make =)

  4. Wow, Kathy. Is there anything you do not know how to do? :)

  5. Our neighbor has the cuttest calf this year! He's black with a white head and a black mask across his cute!
    Your cheese sounds really yummy!

  6. Thanks, Lee!

    LOL - LOTS, Carole!

    memories - how cute!!!


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