It was a Monday where I was at lunch with some colleagues, with whom I shared the same gender, age and status in the company. They talked about their booze-filled weekend and the bars they went and the people they met and the drinks they drank. They then turned to me and asked what I did over the weekend - I said I made cheese, and I killed the conversation right there.
It was early afternoon on a Saturday, I'd made cheese, and that was
enough for the weekend. I felt so accomplished and proud. I mean it's
dead simple and effortless but just the idea of being able to make my
own cheese is like a big tick on the bucket list.
Maybe I'm rather odd for people of my demographics. Maybe I hit middle-age a bit too soon. Maybe I'll regret it in a couple of years. Let's see.
4L of milk produced so little and I consumed the entire thing in two days! That's why I try not to keep cheese in the house, it just disappears.
Recipe from Taste Lithuania
2L Keffir or buttermilk
2L whole milk
In a large pot that can fit 4L, bring the whole milk to a point of simmering, do not let it boil. Slowly pour in the keffir, stirring constantly. The milk will start to curdle, and continue stirring without letting it boil. Using a spoon, nudge the curds together.
Add a pinch of salt and maybe some caraway seeds. Line a sieve with a cheese cloth (or jcloth or even a tea towel like what I did), with a lot of overhang, and place it over a bowl. Using a slotted spoon, bring the curds together and into the sieve.
When all that's done, bring the cheese cloth together and squeeze the remaining liquid out.