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Farmer Or Pot Cheese With Herbs

The.french.connection's picture
Ingredients
  Milk 4 1⁄2 Quart
  Buttermilk 2 Tablespoon
  Fines herbes 2 Cup (32 tbs)
  Shallots 2 , very finely chopped
  Garlic 1 Clove (5 gm), crushed to a paste
  Salt To Taste
  Pepper To Taste
  Heavy cream 1⁄4 Cup (4 tbs)
  Dry white wine 2 Tablespoon
  Oil 2 Tablespoon
  Vinegar 1 Teaspoon
Directions

MAKING
1) In a large pan of hot water, place a saucepan.
2) In the saucepan, slowly heat the milk to a temperature of 80° F.
3) To this, add the buttermilk.
4) Stir well, cover and let stand for up to 24 hours at a room temperature of 65° to 70° F. (If the curd has not yet set, then put the milk pan in a larger pan of tepid water. Then, let stand, covered, for two hours.)
5) When the curd starts separating from the surrounding clear whey, in a large colander lined with dry cheesecloth, let it drain for 5 hours.
6) Now, pull up the corners of the cloth and tie them tightly to form a bag.
7) Hang up the bag and let the curd drain well for 6 to 8 hours. (or, longer depending on the firmness you desire)

FINALIZING
8) In a large bowl, place the cheese and beat into it the herbs, shallots, garlic, salt and pepper. Also, beat in the cream, wine, oil and/or vinegar along with this, if desired.

SERVING
9) On a serving plate, form the cheese into a round shape.

TIPS
You can store this cheese in the refrigerator tightly covered, for several days. With time, the flavor of the cheese becomes better.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Mixing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Healthy
Preparation Time: 
15 Minutes

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