Brew-Happy
Well-Known Member
Ok, so for grins and giggles I started out with making the simple cheese = Hot milk + vinegar and have been making good white cheese. It lacks in flavor of course but you've got to start somewhere in my opinion.
This is the basic recipe site: Quick Homemade Cheese Recipe
The other day I decided to try some flavor additions. I started heating the cheese and in the middle of the heat cycle, I tossed in about 2 tsp of Italian seasoning (dry) and about 2 tsp of dried garlic.
Then I continued the heating process until I figured I was close to 190*F and poured in the vinegar.
Hung to drain for about an hour and done. It tasted GREAT! I've noticed this cheese is crumbly, but on flavored rice crackers its really good.
On a side note, I about to order the regular ingredients to make cheddar and use my press!
Anyone else herbing their simple cheeses?
This is the basic recipe site: Quick Homemade Cheese Recipe
The other day I decided to try some flavor additions. I started heating the cheese and in the middle of the heat cycle, I tossed in about 2 tsp of Italian seasoning (dry) and about 2 tsp of dried garlic.
Then I continued the heating process until I figured I was close to 190*F and poured in the vinegar.
Hung to drain for about an hour and done. It tasted GREAT! I've noticed this cheese is crumbly, but on flavored rice crackers its really good.
On a side note, I about to order the regular ingredients to make cheddar and use my press!
Anyone else herbing their simple cheeses?