11 January, 2016
Leafy Green Salads With Homemade CheeseComments : 4 Posted in : Cultured Foods, Gluten-Free, Soups - Salads - Sandwiches on by : Cook Plate Fork Tags: Amtrak, Amtrak Cascades, Appetizer Recipes, Artichoke Dip, Associated Press, Basil, Black smoke, Bus, Butternut squash, California, Cleveland, Human trafficking, List of United States federal agencies, Maine, Minneapolis, New Jersey, Newark, Oregon, Portland, Sacramento, United States Attorney
Throwing some leafy greens with other vegetables together on a plate and topping it with some nuts, seeds and your favorite dressing or vinaigrette is a great way to get your daily servings of vegetables.
How about going a step further and adding some cheese, like Parmesan, grumbled goat cheese, or even some of your own homemade cheese made in an hour? What? Yes you read right, homemade cheese made in one hour.
After listening in the car to the interview with Claudia, the very next day with a gallon of milk from Whole Foods Market, I ventured to make some homemade cheese in my own kitchen for the first time.
Here’s what you need to do to make your own cheese in an hour….
Pour 4 cups milk into a 2-quart saucepan and heat it on medium as you stir.
Look for foam to begin forming around the inside edges of the pot as well as little simmer bubbles coming from the bottom—not a rolling boil. Stir continuously so that a skin doesn’t form on the milk’s surface.
As you are slowly pouring in the lemon juice, stir gently to incorporate it until you see the clear separation of curds, which will be white solids, and whey, a clear liquid.
This separation of curds from the whey is called coagulation. When you see coagulation and the liquid no longer looks like plain milk, turn the heat to low and stir the curds very, very gently as you cook them for 2 minutes more after the coagulation begins.
Have a cheese cloth placed in a small strainer over a bowl, and using a slotted spoon, carefully spoon out the curds and place them into the cheese cloth, and let any excess whey drain off.
After the whey has drained off, you can add some sea salt or Himalayan salt to the cheese and mix in.
We add some garlic seasoning, which gave it a great flavor. In Claudia Lucero’s book, she even shows you how to make a faux cheddar cheese (which takes days to make) in an hour by just adding turmeric to give it that orange look that you see when purchased at the market.
Here is what we got at our first try making homemade cheese.
The cheese is much like a crumbled cheese you would buy at the market. Here are a few leafy green salads we put together using our homemade cheese.
This salad is a few handfuls of leafy greens (your choice) topped with sliced radishes, pecan pieces, pomegranate vinaigrette, and homemade crumbled cheese.
Our next salad is a plate of leafy greens, with a fried egg and some root vegetables, consisting of sliced radishes and golden beets. We topped the salad with a olive oil and sweet balsamic vinaigrette, homemade crumbled cheese and fresh thyme.
As we mentioned at the on set of the article, this is a great way to get a few servings of your daily need of vegetables, and a added treat you make yourself, Homemade Cheese.
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