homemade FRESH CHEESE // fresh cheese TARTINES
Since the last post, I've been eating soft farmer's cheese every morning with a toasted English muffin and apricot jam. It has been a real treat to wake up with, and now one of my favorite ingredients, in general.
I didn't realize when I attempted to make cheese for the first time - this firmer, pressed cheese photographed - I'd also be learning how to make spreadable farmer's cheese along the way. My intent was to learn how to make Indian paneer, the firm cubed cheese you'd find in dishes like saag paneer, but along the way I realized how simple basic cheese-making can be. If you love cheese, and you have the time to experiment, this basic recipe can really take you in many cheesy directions. You can follow all the steps below to get a fresh, but firm, pressed cheese that is like an Indian paneer or Mexican queso fresco, or you can stop after step four for a spreadable version (and reduce the salt a bit if you want it to pair well with fruit, honey, or jam). It's also pretty clear that you could add herbs, black pepper, or a number of other flavors to the curds to spice up the end result.
- 2 quarts whole milk
- 2 cups low-fat buttermilk
- juice of half a lemon
- 1 tbsp. salt