Cheese

 Reason No 82

CHEESE! oh Yea!

The plan is to have a milking cow. As I understand it, she will produce a lot of milk. I'm talking A LOT OF MILK. The two of us drink about a gallon and a half a week. She will produce that much or more in a day! We plan on having the calf share the milk with us but still. It will be a lot. We will need to do something with the quantity and cheese comes to mind.

Fresh Mozzarella

While I have never made Mozzarella, I have made yogurt cheese. Having a limited condo kitchen, yogurt cheese is really good and just takes 24 hours. Below is a quick recipe. 

Yesterday I watched a program on one of the food channels and they visited Southern Italy and interviewed the cheese makers of this beautiful area.

 

 Here's a link for a closer look at what Italy produces. Just in case you were interested. The way the Italians grow and raise foods should be one of my reasons for a farm!  They eat local and everything is simply prepared. 

Recipe for homemade Yogurt Cheese 

1 Large container of Plain Greek Yogurt (I use FAGE 5% Milk fat)

Make sure it doesn't contain anything else. You are going to remove the acid whey and some yogurts contain chemicals to eliminate the separation. There are quite a few on the market and if you make your own yogurt, even better.

You will need a clean cotton cloth, a colander and a bowl to hold the liquid while it's draining.

Take your bowl, set in the colander, then line the colander with your cloth. Pour or spoon your yogurt onto the cloth and lay the cloth over the yogurt to cover. Place plastic wrap or if you have a large lid, over the cloth.

 Place in the fridge for 24 hours. 

The acid whey will leek out over night leaving you with a block of delicious yogurt cheese. You can use it in place of cream cheese in cakes or serve with honey on a cheese platter. If you like herbs, sprinkle with your favorite fresh herbs. Chives are nice.

Glorious Cheese! One of the most incredible things you can make from fresh milk!