Homemade Cheese with Roasted Tomatoes and Basil
Homemade cheese is easy, and this flavor combo with tomatoes and basil is wonderful for summer
Servings: 12
Ingredients
- 1 pint cherry or grape tomatoes
- 2 tablespoons minced fresh basil
- 1 tablespoon olive oil
- 1 gallon whole milk preferably raw or low-temperature pasteurized
- 1/2 cup white vinegar or cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 300°F.
- Halve tomatoes and toss with basil and olive oil. Spread onto a lipped baking sheet and roast for 30-40 minutes. Set aside to cool.
- Pour milk in a large nonreactive pot. Heat to 175°F, using a candy or instant-read thermometer to verify.
- Remove from heat and stir in vinegar. The milk should start to separate into curds and whey.
- Line a colander with cheesecloth and set over a large bowl or pot. (You will collect approximately 3 quarts of whey.)
- Carefully pour curds and whey into colander. Allow to drain 5 minutes, or longer for firmer cheese.
- Combine cheese and roasted tomatoes together in a medium bowl. Season to taste with salt and pepper. Serve warm spread on bread, use in lasagna, or as a pasta topping. Refrigerate for up to 4 days.
Notes
Makes about 2 cups
