Made cheese yesterday. Been a while since we made cheese. Been since we lived in California. Made Queso Fresco with ghost pepper. I know, adding spicy can hide mistakes. But I love it hot. This cheese doesn't require aging. So it is needless to say that I can't wait to "cut the cheese" 🤣
Anyone have a source of cow's, goat's, sheep's milk in Eastern North Carolina? Closer to the Outer Banks the better.
#homesteading #cheese #cheesemaking #cooking
That’s very cool. A bit too hot for me, hatch would be my go to pepper. Do you have a recipe?
1 gallon whole milk. 1/8 tsp liquid rennant diluted in 1/4 cup non-chlorinated water. 1/8 tsp calcium chloride diluted in 1/4 cup water. Added the calcium chloride initially to the milk early. brought up to 95 degrees, added renant. covered for about 45 min. at 85 or so degrees. Cubed it, then let it sit a little longer. Drained the curds (saving the whey for the garden). then put back in the pot for another 30 minutes or so. Finally, put in cheese cloth and put in my press for about 6 or 7 hours to make the final form.
Thank you. Gonna try my hand at this soon
I forgot, before putting the curds into the press, I kneeded in just about a tbs of cheese salt (to taste) and ground smoked ghost peppers (from last year's crop in my back yard). Once I kneeded it, then I put it in cheese cloth and in a press that i have. You can make a cheaper press if you dont have something as fancy as mine.
I am also Down East NC. Not far from Lejune. I know of no other far Eastern NC Nostrites. Cheers!
We get a lot of marine Osprey aircraft coming from Lejune and doing touch-and-go here at the little airport we have on the island on Hatteras. It is funny, as a crow flies, it is close. But to drive, it takes an hour just to get to the mainland from here (have to go north before you can go south) 😃
