More Hearth Cooking!

A couple of weeks ago, on a whim, I made cheese during my hearth cooking shift. A colleague had mentioned how to make it and wrote down the ingredients, so I had a go. And, surprisingly, it turned out pretty well.

The ingredients: whole milk, salt, lemon juice, and herbs from the kitchen garden. The equipment: kettle, fire, wooden spoon, and cheesecloth.

After adding the lemon juice to the warmed milk, it curdles. Then after letting it sit for awhile, I poured the already-separating mix through a cheesecloth.

The whey drained through into the bowl and the cheese stayed on top.

I took the cheese home and after letting it drain in the refrigerator for a day or so, seasoned it with the above herbs: sage, dill, and chive. Yum!