Since my birthday is fast approaching, I decided to treat myself with a week full of recipes on my so-called “cooking bucket list.” But before I get too far ahead, let me tell you what happened a few days ago.
Last week, I came home to an insane number of boxes in front of my apartment. Now, anyone who knows me knows that I love a good online deal, but by the number of boxes waiting for me, I started to think that maybe I should lay off the late-night shopping sprees. Turns out, a few of them were gifts from my brother Michael.
My brother knows I love to cook, and has successfully gifted me an espresso maker and a crock pot in years past. This year he outdid himself with a beautiful French cookbook and a small Le Creuset pot. Gifts aren’t important to me, but I may have drooled a bit when I opened that large (and very, very heavy) box.
The first think I decided to make from the cookbook was a fresh cheese because, 1) I have never made cheese before and 2) cheese is a running joke/obsession/love with my friends. Seriously, there hasn’t been a trip we’ve been on that hasn’t involved some type of inside joke on cheese.
If feta and fresca cheese had a baby, they would make this cheese — fromage frais. The taste is very light and fresh and the texture is crumbly and moist. Though it’s great by itself, I served on rye bread and drizzled with honey. So delicious!
- 4 Cups of Milk — organic and not homogenized or UHT
- 1/4 Cup of Probiotic Yogurt
- 3 Tbsp of Lemon Juice
- In a large pot, heat milk very slowly on the stove until it starts steam or the edges start to bubble. You should stir the milk constantly as to prevent it from burning or heating too quickly. This should take about 20 minutes.
- Remove for the heat for a couple minutes, then add the probiotic yogurt and lemon juice. Mix until just combined and then leave the pot undisturbed for 10 minutes. Once the time is over, place the pot back on the stove and bring the milk mixture to a boil. You should see the curds (solids) separate from the whey (the leftover milk liquid).
- Pour the mixture into a cheesecloth and, once cool enough, gently squeeze out the moisture from the cheese.
- Let the cheese sit suspended over a bowl in the cloth for at least another 30 minutes. This well help remove any excess water. Serve on toast with a drizzle of honey.