Desert or Dessert

Last week Michelle from “Big Black Dogs” featured this recipe for “Lemon Bag Cheese”. I have been trying to motivate myself to start some cheese making of my own but I have not gotten further than making Yogurt on a regular basis.
Michelle’s post was the motivator I needed. I present to you …..

Homemade cheese!
I made half a recipe (3c milk and 1c heavy cream) and it produced just a little over 1/2 lb of cheese.
A couple things you want to keep in mind. Never, ever leave a lemon “un-zested”.
How often do you wished you had some lemon zest? I always zest my lemons and what I don’t use right away I freeze in the small snack bags which I put into a freezer bag. All I have to do when I need zest and don’t have lemons is take out one of those snack bags with zest.
I always use “Bio” (organic) lemons. You want to make sure they are organic especially if you are planning on using the zest (and why would you not?).
The Zest in this picture ended up in today’s plum jam. That freezer is getting empty, yippee, I might pull this off. Two more bags of plums remain and they will be turned into cake for the movers.
Making this type of cheese is simple to make. All you do is heat up the milk to 100F than you add your lemon juice, stir and let it sit for a while. After that you strain it in a tea towel or something like that. After a while you have cheese and whey.
This whey I ended up tossing (It nearly broke my heart, all that nutritious whey down the drain). Only because I still have to much buttermilk in the house and less than 2 week before the movers come.
In the future if I make this cheese I will use the whey like I would buttermilk. I think that should work, don’t you?
to see what I turned this cheese into come back tomorrow

…Hint, Ricotta dumplings soup with homemade chicken broth anyone?