FROM ANDREW’S KITCHEN — So I finally finished the semester. Obviously the first thing I had to do when I got back home was to make some cheese.
Well, to be honest I told Jason a couple weeks ago that I was going to do it, however I believe he shrugged it off because he thinks me a shit-talker.
Here are the following ingredients required in the above recipe.
1 quart whole milk pasteurized (not ultra pasteurized)
1 cup active-culture buttermilk
2 tsp lemon juice or white vinegar, more if needed
3/4 tsp salt, or to taste
Here are some pictures from my adventures:
I set up a skype call so Jason could watch via compy. He took some screens, so maybe he will post them later on.
The last few curds.
Draining the whey from the curds.
Letting it dry.
JASON’S EDIT: Andrew isn’t telling you the whole story. He made a real production out of this, and at times he kept shouting, “BAM!” into the webcam while doing an Egyptian strut back and forth.
Okay, so that’s a little exaggeration. But he was blasting, alternately, metal and Vivaldi.
Here he is stirring the milk to get it to 175 degrees.
Here he is playing an air violin along to The Four Seasons.
Adding lemon juice.
And finally, staring lovingly at his own reflection on the pan’s shiny metal surface.