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Fresh herbed cheese & Baguette | Recipe

Fresh Herbed Cheese

Organic Ingredients

1 qt whole milk

1 cup cream

1/2 cup apple cider vinegar

1/2 white wine vinegar

Pinch parsley

Pinch Sea Salt

Directions:

  1. Combine whole milk and cream in large pot. Heat on high while stirring continuously until almost boiling (about 7 minutes).

  2. Right before it boils pull from heat and pour in both vinegars and let sit for about 2 minutes.

  3. Once you start to see curds set a large bowl in the sink lined with several layers of cheesecloth or a dish towel. Pour the milk/ vinegar mixture into the cloth lined bowl.

  4. Pull up the sides of the cloth up and secure with twine. Tie the cloth over the sinks faucet and let drip into the bowl for about 45 minutes.

  5. Remove cloth and untie, place collected cheese into a covered glass dish in the refrigerator. Reserve the collected whey liquid in the bowl (this will be used to make the baguette).

  6. Serve a spoonful sprinkled with sea salt and parsley with slices of fresh baguette.

Baguette

Organic Ingredients

3 1/2 cups flour

1 cup whey liquid (or water if you didn’t save the whey from the cheese)

1 teaspoon active dry yeast

1 teaspoon sea salt

Directions

  1. Combine warm whey (or warmed water) with yeast, whisk together until frothy.

  2. Pour flour and salt in with yeast whey mixture and stir together with a fork until flour is well combined. If dough seems very sticky mix in an additional 2 tablespoons of flour.

  3. Move dough into a large greased bowl and cover with a dish cloth and let rise on top of a warming oven for 45 minutes.

  4. Flour a surface and knead dough lightly for 2 minutes.  Dough should stay together well, be stretchy but not sticky. At this point I usually keep a half cup of flour nearby to sprinkle in as needed to prevent sticky dough.  Divide into 2 even balls of dough. Roll each ball out into a long rope and set on a lightly greased baking sheet. Repeat with second ball of dough. Cover with a dish cloth and return to rise sitting on top of a warming oven for 30 minutes.

  5. Preheat oven to 400 degrees. Place a cast iron skillet on the bottom rack of the oven. When loaves have finished rising and are ready to be put into the oven make 1 long slit down the middle of each loaf. Pour 1 cup of ice into the cast iron skillet then place loaves on rack above skillet and bake for 35 minutes. The outside of the loaves should be crisp and light brown and the inside of the loaves will show air pockets and be a little dense but soft.

  6. Slice into pieces and enjoy with fresh herbed cheese.

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