Lemon curdled cheese over the fire

Over the Fourth of July weekend, I had two opportunities to make cheese over the fire. In the first attempt I used whole milk (pictured here).

In the second I used half half and half and half whole (or 1/4 cream, 3/4 whole milk). This produced a very creamy cheese. In both cases I used lemon juice to curdle the cheese.

Start with cold milk in a cold pipkin.

Cover and set in the fire pit without too much direct heat. Ease the heat in as the pot becomes warm to the touch. 

Meanwhile set up a colander in a bowl to catch the whey. Have your curdling agent on hand. My favorite is lemon juice. 

Once the milk reaches 190 degrees add enough curdling agent to get a "clean break". Give it a stir. Then pour through a lint free tea towel (what they call "Cheese Cloth" is way to loose a weave).

Twist up the towel or put a weight on it and let the whey continue to drain out for as long as you can stand to wait.

Flavor as desired, perhaps add a pinch of salt and serve. It goes great on salad. Use the whey in baked goods, or I hear you can add a little rose water and it makes a nice beverage. 

Making fresh cheese

After several experiments with making fresh cheese I am hooked.

I like to use the cheese in salads, artichoke dip, anywhere you might use a soft cheese really.

Toasted Cheese Sandwich Lesson

Today I had an opportunity to provide a cooking lesson for Rachel: how to make a toasted cheese sandwich.

First we discussed how a toasted cheese sandwich was similar to and different from a pancake: Similarities

• Tools: Same pan, same spatula
• Heat transfer fluid: butter the pan
• Process: Cook, flip, remove

Differences

• You could eat the cheese sandwich without cooking it
• The pancake batter, not-so-much

Mac 'n' Cheese

Here is today's take on Mac 'n' Cheese:

Start with some chard, kale, basil, italian parsley, thyme, ham, aged white cheddar cheese, a zucchini, a bunch of tomatoes, butter, milk, and a box of mac 'n' cheese (in this case white cheddar from Trader Joe's).