Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!
Wow. Cheese. Really?
Yup, really. Sawsan gave us a variety of recipes to choose from, and was so super supportive of all of us trying new things. I knew this would be an odd one for me. Between my lactose intolerance and Little Girl's milk allergy, I wasn't looking forward to lots of playing with milks. We already keep skim (cow), soy and rice milks in in the fridge, was I really going to have to bring in more? Well, as I looked around at both the recipes Sawsan provided and others on the web, I decided that, yes, a fourth kind of milk would be making its way into the house. Raw, whole goat milk. I had decided to make goat cheese.
First, the supplies -
Having made the goat cheese, I really wanted to try one of Sawsan's recipes. So I decided to make labneh - a strained yogurt cheese. But, as usual, I couldn't manage to quite follow the rules. The recipe calls for Greek yogurt, which is thicker than "normal" yogurt. But I didn't have the time to go ot to the store. What I had on hand was regular yogurt, and vanilla at that. So a dessert cheese was in the works!
Vanilla yogurt, mixed with a little salt and a bit of vanilla sugar, set in my fancy straining set up to drain:
If you want to be amazed at what you can make at home, check out the cheeses made by my fellow Daring Cooks!