I’ve messed around with making a variety of alternative cheeses, but I’m just not a fan of ingredients like tapioca flour or agar agar powder, etc. This recipe is my latest obsession because it’s so simple and incredibly delicious. Adding a bit of brine from your favorite fermented vegetable gives it a dose of healthy probiotics, too. To get the super creamy texture, however, you will need a bad ass blender like BlendTec or a VitaMix. If you try making it in a food processor or a normal blender, the result will still be tasty, but the texture will be a bit grainy.
This might be one of my favorite recipes. It’s ridiculously delicious, simple to make, freezes beautifully, and most importantly uses up bits and pieces of cheese that you might have otherwise thrown out. I discovered it back in the early 2000s and have been making it about once or twice a year ever since. It’s from Jacques Pepin, who adopted it from his own father’s recipe. My father, who recently died in January, loved to gift us with wedges of cheese when he would come over to our house several times a week for dinner. While we loved the cheese, sometimes we just didn’t get around to eating it all. As a result, a couple of times a year I would gather all the “old” cheese and whip up a batch. Moldy cheese? Don’t worry, as my mom used to always say “Just cut off the mold. It’s still good!” when I would pull out a hunk of cheese that was past its prime.