Homemade Herb Cheese

Cook time: 5 minutes        Yields: 8-10 servings

Ingredients

1 gallon whole milk

1 pint half-and-half

1 cup white vinegar

1/2 cup chopped sundried tomatoes (not in oil)

1/4 cup chopped fresh basil leaves

1 tablespoon salt

Extra virgin olive oil, to serve

Directions

Drill holes into the bottom of a round plastic storage container (approximately 6" wide and at least 4" high) and set aside. Line a colander with cheesecloth, set aside. Put milk and half-and-half into a large pot over medium heat. Cook, stirring frequently, until it reaches 195 degrees F. (There will be a slight simmer and the top will be very foamy.) Remove from the heat and slowly stir in vinegar. Put colander into sink and pour mixture into cheesecloth. When most of the liquid has passed through, add the tomatoes, basil, and salt; stir gently to incorporate. Gather up ends of cheesecloth and transfer cheese to plastic container. Set container on a rack or sheet pan to catch the whey. Put a plate on top and weigh it down with some heavy cans to squeeze out the excess liquid. Let rest 1 hour, remove cheesecloth, return cheese to plastic container with plate and weights. Refrigerate overnight. To serve, put cheese onto a plate and brush with a little olive oil.

This is so yummy on fresh bread, in eggs, or on pizza! I'm sure it is a good fit elsewhere too, but these are the ways I used it this week.