Danil54grl
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Today, I made my first batch of cheese this season with my cow Betsey's milk. . . Habanero Queso Blanco. Chop up your peppers and boil in 4 cups water for 10 minutes. Cool. 1 gallon milk brought up to 180 F for a few minutes add in 1/4 cup vinegar to separate the curds. Put in colander to drain, pour on peppers with its water. Drain. Add kosher or cheese salt to your tasting. . .I use 1 T kosher. Hang to drain for an hour then press for another 7 hours. I will be making cheddars, but waiting on a few supplies to show up first. This is just one of those easy farm cheeses that goes pretty fast (besides the waiting) really and very easy to do.
Ended up cutting up a bunch of peppers (habanero, pablano, ancho and banana) for the freezer and dehydrator today. I've canned up all I am going to this year except for making some more candied jalapenos. Also dehydrated some basil to crush up for seasonings. My hands are still burning. . . I'll learn to wear gloves one day
Ended up cutting up a bunch of peppers (habanero, pablano, ancho and banana) for the freezer and dehydrator today. I've canned up all I am going to this year except for making some more candied jalapenos. Also dehydrated some basil to crush up for seasonings. My hands are still burning. . . I'll learn to wear gloves one day