Do you remember your mother or grandmother making cheese? During events at Venoge sometimes visitors recall memories of fresh cheese being made. Some recall cheese being hung in a cloth on a clothesline to drain off the whey.
Visitors’ stories reminded me of a cool day in spring, several years ago, when Gretchen Langdon demonstrated cheese making at a Locust Grove event. We made a large amount that day, but for Venoge we make small batches just for visitors.
This is the recipe we use at Venoge now. It varies depending on the herbs on hand, but it is always quite tasty.
- 1 quart of whole milk
- 1/8 cup of vinegar
- 1 teaspoon salt or to taste
- Herbs such as garlic, dill and chives to taste
Heat milk to a bare simmer, just below boiling. The milk will be frothy on the surface. Add vinegar. If the milk and vinegar do not begin to curdle in about a minute, add additional vinegar. Let stand about ten minutes.
Strain curds using cheese cloth or open linen, then squeeze mixture in the cloth.
Add salt and herbs. Squeeze out liquid again.
Squeeze out additional liquid. You can cut into pieces, shown below, or place it in a bowl and use it as a dip or spread. Either way this is a deliciously light treat!