Leafy Green Salads With Homemade Cheese

Leafy Green Salads With Homemade CheeseThrowing some leafy greens with other vegetables together on a plate and topping it with some nuts, seeds and your favorite dressing or vinaigrette is a great way to get your daily servings of vegetables.

How about going a step further and adding some cheese, like Parmesan, grumbled goat cheese, or even some of your own homemade cheese made in an hour? What? Yes you read right, homemade cheese made in one hour.

One Hour Cheese by Claudia LuceroWe were listening to NPR this past week, and the program was All Things Considered, and I was very intrigued at hearing that you could make cheese in one hour.

Listen here to the 3 minute interview with Claudia Lucero who runs Urban Cheesecraft in Portland, Oregon, and authored the book “One Hour Cheese” (CLICK HERE TO HEAR INTERVIEW). 

After listening in the car to the interview with Claudia, the very next day with a gallon of milk from Whole Foods Market, I ventured to make some homemade cheese in my own kitchen for the first time.

Here’s what you need to do to make your own cheese in an hour….

Pour 4 cups milk into a 2-quart saucepan and heat it on medium as you stir.

Look for foam to begin forming around the inside edges of the pot as well as little simmer bubbles coming from the bottom—not a rolling boil. Stir continuously so that a skin doesn’t form on the milk’s surface.

Once you see a soft boiling of the milk, slowly add 1/8 cup of fresh lemon juice. You can also use vinegar. Apple cider or white vinegar will do.

As you are slowly pouring in the lemon juice, stir gently to incorporate it until you see the clear separation of curds, which will be white solids, and whey, a clear liquid.

This separation of curds from the whey is called coagulation.  When you see coagulation and the liquid no longer looks like plain milk, turn the heat to low and stir the curds very, very gently as you cook them for 2 minutes more after the coagulation begins.

Have a cheese cloth placed in a small strainer over a bowl, and using a slotted spoon, carefully spoon out the curds and place them into the cheese cloth, and let any excess whey drain off.

After the whey has drained off, you can add some sea salt or Himalayan salt to the cheese and mix in.

We add some garlic seasoning, which gave it a great flavor. In Claudia Lucero’s book, she even shows you how to make a faux cheddar cheese (which takes days to make) in an hour by just adding turmeric to give it that orange look that you see when purchased at the market.

Here is what we got at our first try making homemade cheese.

making homemade cheese

The cheese is much like a crumbled cheese you would buy at the market. Here are a few leafy green salads we put together using our homemade cheese.

Leafy Green Salad With Homemade Cheese

               Leafy Green Salad With Homemade Cheese

This salad is a few handfuls of leafy greens (your choice) topped with sliced radishes, pecan pieces, pomegranate vinaigrette, and homemade crumbled cheese.

making a leafy green salad with root vegetables and homemade cheese

Our next salad is a plate of leafy greens, with a fried egg and some root vegetables, consisting of sliced radishes and golden beets. We topped the salad with a olive oil and sweet balsamic vinaigrette, homemade crumbled cheese and fresh thyme.

Leafy Greens With Root Vegetables and A Fried Egg And Homemade Cheese

Leafy Greens With Root Vegetables and A Fried Egg And Homemade Cheese

As we mentioned at the on set of the article, this is a great way to get a few servings of your daily need of vegetables, and a added treat you make yourself, Homemade Cheese.

What Others Are Reading:

Blueberry Pear and White Chocolate Bread Pudding

Blueberry Pear and White Chocolate Bread PuddingOur featured dessert is original prepared only with blueberries. But we were given Bosc pears, and they are very good eating. We decided to use them as an addition to the bread pudding. The Bosc is a cultivar of the European Pear grown in the northwestern U.S. states of California, Washington, and Oregon. It is also cultivated in Australia, as well as in British Columbia, and of course Europe. In Europe it is sometimes referred to a the Kaiser pear.

The featured recipe was prepared in video format, please enjoy. The recipe follows at the end, and you can also copy it were it is posted below the video.

Information on different varieties of Pears: Local Foods – Pear Varieties

 

Blueberry Pear and White Chocolate Bread Pudding

3 eggs

Blueberry Pear and White Chocolate Bread Pudding4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1/2 cup Bosc pears, 2 medium, diced

1 (10 -12 ounce) package white chocolate chips

1 loaf French bread, cut into 1-inch cubes

 

Preheat oven 350°

In a large mixing bowl; combine eggs, cream, sugar and vanilla. Stir in blueberries, pears and baking chips.

Mix in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13×9 inch baking dish.

Bake, uncovered, for 50-65 minutes or until a knife inserted near the center comes out clean. Let stand for 20 minutes before serving.

*With the presence of sugar in a recipe, using salt can require less sugar. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, and making it seem as though you put two cups.

 

What Others are saying About Bread Puddings: