Our family’s love for this homemade cheese spans generations, dating back to my great-grandmother who perfected this recipe in her quaint kitchen. This cheese, rich in flavor and packed with nutrients, is a testament to her culinary prowess. Today, we’re sharing this cherished recipe, which has been a staple in our family gatherings, with you. It’s not just cheese; it’s a slice of our family history.
Ingredients
For the Cheese:
Spinach (200 grams) – 7.1 ounces
Parsley, bunch (50 grams) – 1.8 ounces
Milk 3.2% (1 liter) – approximately 4 1/4 cups
Salt – 1 teaspoon
Sour cream (300 grams) – 10.6 ounces
Step-by-Step Instructions
Preparing the Greens
First, we need to prepare the spinach and parsley. Grind the spinach and parsley in a blender until you achieve a smooth puree. This green mixture is the secret to the distinct flavor and health benefits of our cheese. Once pureed, place the mass in a clean cheesecloth and squeeze out the juice thoroughly. This juice is what will be mixed with milk to create our cheese base.
Cooking the Cheese Base
In a saucepan, mix the spinach and parsley juice with milk. Add the salt to the mixture and bring it to a boil. This process helps the flavors meld together beautifully. As the mixture heats, slowly stir in the sour cream. Cook over medium heat, stirring continuously, until the curd mass separates from the whey. This is a critical step in achieving the perfect texture for our cheese. Once separated, place the curd mass into a cheesecloth and allow the liquid to drain.
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