TLC Cooking "Make Soft, Spreadable Cheese at Home"

Soft Cheese

I love when I find a great local cheese to enjoy. We have two wonderful creameries nearby, Split Creek Farms and Happy Cow. Both produce some really good cheese, in fact Split Creek Farms often wins some impressive awards for the best goat cheese in the nation. But the fact of the matter is that it can sometimes be difficult and pricey to find good local cheese. That?s why I learned to make my own. This spreadable cheese is great for guests because you can put it out as an appetizer with whatever cracker, fruit, or bread that you like. I'm always a fan of a warmed baguette, but I won't pressure you. Another great part about making your own is that you can turn it into whatever variety that you like.

INGREDIENTS

Soft Cheese:
1 quart	local whole milk
1 cup	local heavy cream
4 tbsp	distilled white vinegar
Honey Pecan Blend:
1/2 cup toasted pecans, crushed	toasted pecans, crushed
2 tbsp raw local honey	raw local honey
1/2 tsp	sea salt
Garlic Thyme Blend
2 tbsp	fresh garlic, minced
1 tbsp	fresh thyme
1/2 tsp	salt
1/2 tsp	pepper

PREPARATION:

Soft Cheese:

In a saucepan, melt the milk, cream and vinegar together for about 10 minutes, do not boil as that will curdle and ruin the combination.
Remove from heat and let the combination sit for about 20 minutes or until it starts to separate.
Line a strainer with cheese cloth and set in a medium sized bowl. Spoon the curds into the strainer. The whey will run through the cheese cloth. Discard the whey.
Let it strain in the fridge over night.
Break up the curds the next day. Serve it plain or try one of the variations.
Recipe adapted from Mary Janes Farm

Honey Pecan Blend: