Hello, friends! It’s been a while, I know. But this past weekend, I took a cheese and dairy class at Chefs Inc in West LA, and I just had to share some of my cheese making success.
The class itself was a lot of fun. Evan and I went together, and we learned all about making fresh cheeses, including mozzarella, ricotta, queso blanco and mascarpone. We also made creme fraiche and butter. The chef teaching the course was pretty hilarious, and kept us entertained through the demonstrations and all the hands-on cooking. We also had a great lunch of all the items we’d made plus fresh bread, berries and tomatoes.
The only thing that was a bit strange about the class is that we didn’t get to bring anything home. We made pretty decent quantities of cheese and butter, and though we ate a good deal at lunch, I expected to be taking something home – especially some of the mozzarella that we pulled and formed into little balls ourselves.
In any case, not bringing cheese home gave us the opportunity to start making our own right away. Sunday we went out and bought some cheese cloth, organic milk (not ultra-pasteurized), and buttermilk. That evening, we made ricotta and queso blanco – both quick, fresh, and delicious. Even though they’re not melting cheeses, I used them on two pizzas, which turned out great.
The next night, I used the queso fresco in tamatir paneer – an Indian dish with tomatoes, onions, lots of spices and fresh cheese all cooked together – as queso fresco is essentially the same recipe as Indian paneer, it turned out perfectly.
Now we have ordered some additional supplies, like vegetarian rennet, so we can start trying out other cheese recipes soon. We’ll definitely be making more of these.