Brousse Cheese

In my book Home Made, I explained how easy it is to make cheese. This recipe is a small variation for a goat’s and cow’s milk cheese that’s done in a snap.

1. heat 2¼ cups (500 ml) whole cow’s milk, 2¼ cups (500 ml) goat’s milk, 3 tbsp freshly squeezed lemon juice, and 2 tsp salt in a large saucepan over medium-high heat until the milk begins to curdle. Bring to a boil and boil for 3 minutes, until the clear whey has separated from the solid curd.

   

2. line a sieve with a clean cheesecloth, set it over a bowl, and pour in the mixture. Collect and save the liquid (the whey), as you can use it to make soda bread.

   

3. squeeze the curd in the cheesecloth to remove as much whey as possible.

   

4. press the cloth with the fresh cheese into a faiselle, or a small container with a few holes. You can make this yourself from a can or plastic cup in which you poke some holes. Let the cheese firm in the fridge for at least 1 hour. Eat plain, or with honey for breakfast, or on a salad like the one.