Recipe of the Week

Make Your Own Soft Cheese

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 1½ cups

1. In a medium saucepan over medium-low heat, combine milk and cream and cook about 10 minutes or just until steam begins to rise from the surface and small bubbles form around the edge of the pan. DO NOT BOIL.
2. Remove from heat and gently stir in the vinegar.
3. Let sit, undisturbed, for 20 minutes. The mixture will separate into curds and whey. (Remember Miss Muffet?)
4. Line a strainer with cheesecloth and set it in a deep, medium-size bowl.
5. Spoon the curds into the strainer; the whey will run through the cheesecloth (top right).
6. Discard the whey.
7. Cover and refrigerate curds in the strainer and bowl for at least 4 hours, to continue draining. (You can also leave overnight.)
8. Remove the cheese from the cheesecloth and break it up in a small bowl.
9. Serve plain or stir in your choice of flavor blends (the flavor blend recipes below make enough for one batch).

10. Line a small ramekin or vintage gelatin mold with cheesecloth and press flavored cheese into mold (right).
11. Tip onto serving plate and remove cheesecloth.
12. Gently wash cheesecloth and hang to dry for your next batch.

Garlic/Dill Blend

Garlic/Herb Blend

Fig/Walnut Blend

1. Preheat oven to 350°F.
2. Toast walnuts on a cookie sheet for about 10 minutes or until fragrant (watch closely; they can burn quickly).
3. In a medium skillet, combine figs and water. Cook over medium-high heat about 5 minutes or until water is absorbed and figs are soft.
4. Stir in walnuts and remaining ingredients; mix well.