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| farmer cheese and focaccia |
"When there is a will there is a whey", declared farmer! She thinks that she's really funny. Who am I to argue especially when there is focaccia & soft cheese at stake.
After essentially inviting ourselves over to our friend J's for snacks & boardgames we had to come up with something that could compete with a 33 layer cake that serves 72 made with sugar cookies, creme de menthe & bittersweet chocolate, lattes with foam thicker than a DQ blizzard, jalapeno cheese coins, etc. As you might have guessed J makes the best snacks.
After essentially inviting ourselves over to our friend J's for snacks & boardgames we had to come up with something that could compete with a 33 layer cake that serves 72 made with sugar cookies, creme de menthe & bittersweet chocolate, lattes with foam thicker than a DQ blizzard, jalapeno cheese coins, etc. As you might have guessed J makes the best snacks.
Lucky for J (and us) it just so happens that Farmer has been busy catching up on her cheese making videos over the holidays (does that sound a little odd to anyone but me?).
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| heat 4 C of whole milk until it reaches 160F |
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| add 1 C buttermilk and 2 tsp lemon juice |
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| let stand for 30 minutes in yogurt strainer |
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| add focaccia |
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| party! |
Fromage Blanc
ingredients
Ingredients:
4 cups fresh, local whole milk (3% homogenized milk will work as well)
1 cup buttermilk
2 tsp lemon juice or more if needed
3/4 tsp salt, or to taste
1 tsp fresh rosemary
In a heavy bottomed sauce pan, over medium low/medium heat warm whole milk until it reaches approximately 160 F. This is just before the milk begins to boil. Stir constantly (unless you don't mind a thick skin or even better burnt milk).
Remove from heat. Add 1 C of buttermilk and 2 tsp of lemon juice. Give a courtesy stir. It should start to curdle immediately. If it hasn't curdled within 30 seconds add an additional teaspoon of lemon juice.
Let stand for 10 minutes.
Ladle curds into a yogurt strainer (or cheesecloth pulled taught over a large bowl). Let stand for 30 minutes. This will allow the whey to separate from the cheese.
Remove cheese from yogurt strainer (or cheesecloth). Add salt and rosemary (or other herbs). Stir until well combined.
Place in silicone mould. Allow to sit for several hours in the refrigerator to allow flavours to meld.
Enjoy with your favourite focaccia.
Lucky for J, indeed. And thanks for making me sound like a more fantastic cook than I really am. The cake only had 4 layers in it, you know. Too bad that I had totally finished off all of the chocolate caramel sea salt tart before you got here however. Because it was AWESOME.
ReplyDeleteI had a lovely time on New Year's Eve and I can personally vouch for the deliciousness of this cheese, which I am now going to find in the fridge and eat. Yay!!