If you’ve never tasted a really fresh homemade cheese you owe it to yourself to try it. This recipe is ridiculously easy and it yields a delicious, mild and creamy “fromage blanc” that you can spread on crackers to serve with your favorite first vine aperitif! We like it with our unique summer sparkler “Croix des Marchands Methode Gaillaçoise”. It’s a sparkling wine made from 100% Mauzac, the region’s oldest varietal. Mauzac is a grape that can be either fruity, sweet, dry, or spicy depending on vinification, but it has a sort of pear and green apple flavor that comes through. The wine is crisp, fresh, slightly sweet, lightly fruity, a real treat!
1 1/2 cups milk, buttermilk or goat’s milk
2 tsp lemon juice
1 tsp salt (or to taste)
Pour milk into a saucapan. Slowly bring the temperature up to 175 F. If you don’t have a thermometer, you can tell the milk is ready when it forms small bubbles around the edges. Stir frequently to prevent scorching, and hold the temperature at 175F for four minutes. Add lemon juice to the milk, stirring gently, until the curds separate from the whey. Line a colander with cheesecloth, and pour the contents of the pot into it. Tie the corners of the cheescloth together to form a bag and let it hang to drain for three hours. The cheese will be solid when its ready. mix in salt, wrap and refrigerate. It’s ready in about an hour, or keep it overnight if you prefer a slightly stronger flavor. Yu can also mix in a handful of dried or fresh herbs – we like to use dill and/or chives.