I don’t think there’s a problem that cheese can’t fix. (Unless you’re lactose-intolerant, and for that there’s still cashew cheese!) Stressed? Eat something melty between slices of toast. Celebrating? Whip out a wedge (with some champagne). Dish too spicy? Swirl in a dollop of creamy coolness. Looking to impress? Set up a killer cheese board. If If you're as obsessed with cheese as I am, then wait until you realize how magical it is to make your own.
“If cottage cheese and ricotta cheese had a love child, this would be it,” she writes. “Farmer cheese is a soft, unripened cheese that has had most of its moisture pressed out. I grew up eating it by the tub.”
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When it comes to cheese sorcery making, it’s important to be patient. The majority of the process is hands-off, where the kefir drains and strains (with a short boil!) its way into cheese. After 48 hours, the kefir will transform from a creamy, milk-like liquid to a dense (yet still creamy!) cheese.
Your new homemade cheese will keep for up to a week in a sealed container in the fridge, ready for lasagnas and cheesecakes and pierogi, or any other problem life throws your way.