I love to make homemade strawberry jam each summer when the first strawberries arrive at the farmers market. This summer I combined the homemade strawberry jam with fresh cheese and artisan sourdough miche for a lovely summer breakfast. Although delicious fresh cheeses like Prairie Fruits Farm Farmstead Goat Cheese are available for purchase at my local cheese shop Pastoral, I decided to make one at home.
(adapted from Nancy Silverton’s recipe for D.I.Y. “Ricotta” in Bon Appétit)
Makes 1 cup
- 4 cups whole milk, cow or goat
- 1 teaspoon kosher salt
- 3-4 tablespoons lemon juice, freshly squeezed
Add the milk to a saucepan and heat to 185 degrees. Remove the saucepan from heat. Add the salt and 3 tablespoons of lemon juice to the warmed milk. Stir gently to combine without breaking the curds. Allow the curds to separate from the whey by letting the mixture stand at room temperature for 15 minutes. Check the mixture to see if curds have formed. If you do not have many curds, add another tablespoon of lemon juice and stir to combine. Allow the mixture to stand for an additional 5 minutes. At this point, use a skimmer or spoon to transfer the curds into a cheesecloth-lined sieve over a large bowl. The cheese will thicken as it drains. Store the cheese in the refrigerator for 1-2 days.