Leontina Giorgio, a farmer from a small village in Transylvania, was kind enough to teach us how to make cheese after receiving a cow from Heifer. We are pleased to bring her knowledge and adorable presence to you for Flashback Friday!
If you're ready to channel your inner Romanian Grandma and level up from cheese eater to cheese maker, here is a similar recipe from Heifer Farm.
- 2 Large pots
- Long-handled spoon for stirring
- Measuring spoons
- ½ gallon whole milk
- ¼ cup white vinegar
- ½ teaspoon salt
- Herbs & Spices, such as garlic powder, parsley, oregano, etc.
- Crackers (optional)
- Pour milk into one large pot. Turn stove on high heat. Stir periodically and heat until milk is 185° F. (Don’t let it boil!)
- Remove the milk from the heat, add vinegar, and stir. The curds will separate from the whey.
- Add more vinegar a tablespoon at a time curds and whey don’t separate pretty quickly.
- Line a colander with cheesecloth and place over a second pot.
- Slowly pour the curds and whey through the cloth. Use a spoon to press on the curds to remove as much whey as possible.
- Return curds to the original pot. Add salt and any spices/herbs for flavoring.
- Put on a cracker and enjoy!
- Serves about 15
You can use the whey to feed pigs, water houseplants, boil pasta noodles, or make bread. There are added nutrients in the water!
Similar cheeses are made all over the world, such as paneer in India, queso blanco or queso campesino in Latin America, wagashi in Ghana and quark in Eastern Europe.