For those of us who participate in a weekly herd share, the problem of leftover milk sometimes arises. In my two person household, we often have weeks where our half gallon goat’s milk immediate disappears into cereal bowls, homemade ice cream or even cocktails and our half gallon of cow’s milk is consumed by the tumbler-full and splashed into coffee and it’s all gone by Sunday. Other weeks I get to Tuesday night and wonder what on earth we’re going to do with what we have left before we get more at the market the next day.
My solution has been to make cheese. Before I’d tried my hand at it, I thought the process of cheesemaking sounded incredibly scientific and daunting. The good news is, it doesn’t have to be. The three recipes below won’t compete with some of the beautiful cheeses you’ll find at our farmer’s market, but if you’re looking for something simple, delicious and easy, the following options are good ones.
Spreadable Cow’s Milk Cheese
Pour the mixture into a sieve lined with cheesecloth or a very thin kitchen towel and rinse with a little bit of cold water (this removes any “lemony” traces). Tie the cloth into a tight bundle. Using a piece of string, hang the bundle over your sink or a bowl and allow to drain for 30 minutes. Gently shape the bundle into a disk, wrap loosely in a clean kitchen towel and place between two large plates with a weight on top (I use a large jar of canned tomatoes or bottle of olive oil–whatever is in my pantry). Allow to stand for 1.5 hours, or until firm, but not crumbly. Slice into cubes and add to curry or–my favorite–saag paneer.