Our cat Puff is a cat of many moods, and I hope you enjoy these pix!
On an entirely different subject, I found the following recipe for “fromage facile” in a new book called One-Hour Cheese by Claudia Lucero. These recipes are fun, quick, and the ingredients are easily available. I had already made a fresh chive cheese, from an African cookbook and really enjoyed the process, so I was happy to run across this book. “Fromage facile,” by the way, means “easy cheese,” and it is that!
Pour the milk into a large pot. Then heat the milk to 175 degrees F. An instant read thermometer helps here, but if you don’t have one, heat over low heat for about 15 minutes until the milk steams, but is not quite simmering. Stir every few minutes to prevent sticking. Stir in the buttermilk and the fresh lemon juice. Take the pot off the heat and leave for five minutes. Curds will separate from the yellowish whey.
Have ready a sieve lined with cheesecloth, and pour in the curds and whey. Allow to drain for a few minutes, and stir in the salt. Have ready a small bowl (mine was 5″ across) that is lined with a square of parchment paper (I used an 8″ square). Pack the cheese into the paper-lined bowl. Turn out the cheese onto a plate, and peel off the paper.
Note: This is an easy-going recipe, and I think as long as the milk is very hot and steaming, even if it’s not exactly 175 degrees, the cheese will turn out. Milk simmers at about 180 degrees, so it will be right below a simmer. I used a large cast iron Le Creuset pot. This helps prevent the milk from sticking and burning. The above instructions reflect my own experience of the recipe–for more information, please see Claudia’s book.
Glimpsed in the garden, this cabbage white butterfly on a big leaf aster. Love his eyes! Have a good week. Fran