I was approached by Specialty Cheese Company and asked if I would like to taste test El Venadito (hispanic cheeses.) Ummm… Free cheese? Yes please! If you haven’t realized before, I love cheese. At any given time, we have no less than 3 types of […]
I’ve always been a lover of cheese… every kind of cheese. From the stinky stuff in French restaurants to the most mild mozzarella. I found this recipe recently to make cheese at home and knew I had to try it. I didn’t even know you could make cheese at home with such simple ingredients. All you need for this recipe is buttermilk, milk and salt, no chemicals, rennet or anything else. I used organic whole milk, but you can also make it with 1% or 2%. So easy and amazingly delicious. To fancy it up, I browned the cheese in a dry non-stick pan and it made a perfect appetizer. It is also just as yummy eaten plain.
The recipe said salt was an optional item , but I think it is really necessary. I only added a generous pinch of fleur de sel and it was extremely bland before brining. It was fine after brining, but the exterior is definitely saltier than the interior when you brine. The texture is similar to Queso Blanco. It has a nice bite and mild flavor. Next time I’m going to experiment with some smoked sea salt and maybe even herbs. It was so easy, I see myself making fresh cheese at home on a regular basis.
We eat a lot of cheese in my house, and every once and a while, it’s time to clean out the fridge. What do I make with all the random hunks of cheese in my fridge? Macaroni & Cheese!!! But, no fear, this isn’t the mac-n-cheese you remember. Its made with great, flavorful cheeses and topped with a crunchy panko crust. It was definitely the most fattening thing I’ve made in quite a while, but dangit, it was good! The recipe is adapted from Alton Brown’s on the Food Network.
I served it as a main course with a tomato, cucumber and red onion salad.