Daniel brought home some extra milk today...
Ten gallons extra!
(It was a good deal, ha ha.) So I started thinking about what to do with so much milk.
The first thing that came to mind was to make queso fresco, a soft cheese. After looking around on the internet and finding several recipes, I combined a couple, and this is what I ended up doing:
Heat four quarts of milk to 180° F (82° C), stirring constantly. (Be careful not to scald it.) While stirring with a wisk, slowly add 1/4 cup white vinegar. (The milk will begin to curdle.) Continue to stir for 10-15 minutes. (I left the heat on low, to maintain the temperature.) Line a colander with a fine cheesecloth, and pour the curdled milk through it. Allow the curds to cool for about 20 minutes, then gather the four corners of the cloth and hang it, suspended over a bowl or sink until it stops dripping (about 5 hours). I helped it by squeezing it periodically.
The solidified cheese can be broken apart and salted to taste, or left unsalted.
We use queso fresco in lasagna (instead of ricotta), tacos, sprinkled over tostadas with beans and salsa, and on top of bean dip. It's delicious!
After the cheese-making process, I ended up with about three quarts of whey by-product. Any ideas what I could do with that? I was thinking of chilling it to pour over cereal, or using it for pancake batter or biscuits.
So, just nine more gallons of milk to go! I am freezing some of it, but maybe some of you cooks out there have recipes that use milk as a key ingredient. Let's hear 'em! If you like, post it on your blog, and I will link you here.