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  • Recipe:

    Sundried Tomato and Basil Quick Fresh Cheese Recipe

    Sundried Tomato and Basil Quick Fresh Cheese
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    A great snack that you can make pretty quickly and serve to guests. The fresh and mild flavor of the cheese is refreshing, especially on a warm day, but it can be eaten any time of the year. The sundried tomatoes and fresh basil give this appetizer it's savory flavors while the cheese imparts the sweet notes.

    Recipe Instructions:

    The Cheese

    Pour milk into a heavy bottomed pot and heat over medium heat. Raise the temperature to 195 degrees.

    Slowly add in coconut vinegar, stirring constantly. The milk should maintain about 195 degrees. If you allow it to boil, the cheese takes on a 'cooked' taste.

    Allow the mixture to simmer as you stir it. You will notice the milk begin to curdle.

    Once the milk has curdled, remove from heat.

    Pour the milk (now curds and whey) through a colander lined with butter muslin.

    Pick up the four corners and hang it to allow all the whey to run out. (Or if you are impatient like me, you can squeeze it and burn your hands to get the whey out.)

    The Goodies

    Mix all of the goodies—the basil, sun-dried tomatoes, cayenne, olive oil and balsamic vinegar—in a bowl.

    Add in the cheese, mix thoroughly and salt to taste.

    If desired, mold the cheese by packing it into a small bowl greased with olive oil and refrigerate. Turn out on a plate when ready to use.

    Keep covered in the refrigerator up to a week.







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