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**Homemade Cheese with Provencal Herbs: A Flavorful, Aromatic Delight**
If you’re looking for a simple yet impressive way to elevate your cheese game, look no further than **Homemade Cheese with Provencal Herbs**. This delicious, creamy cheese is infused with the vibrant flavors of **Provencal herbs**, which lend it a fragrant, aromatic quality that makes it perfect for serving with fresh bread, crackers, or as an accompaniment to a charcuterie board. Best of all, it’s easy to make and requires just a few ingredients, allowing you to enjoy fresh, homemade cheese in the comfort of your own kitchen.
In this article, we’ll guide you through the process of making **Homemade Cheese with Provencal Herbs**, explore its versatility, and explain why it’s the perfect addition to your culinary repertoire.
### What is Homemade Cheese with Provencal Herbs?
This homemade cheese is a soft, spreadable cheese made from fresh dairy products and seasoned with **herbes de Provence**—a fragrant blend of herbs typical of the Provence region in France. Commonly used in Mediterranean cooking, this blend often includes **thyme, rosemary, oregano, basil, marjoram**, and **lavender**, along with other herbs and spices that infuse the cheese with a subtle, yet distinctive flavor profile.
The combination of creamy cheese and the savory, earthy notes of the Provencal herbs makes this dish a versatile treat. Whether you spread it on warm, crusty bread, use it as a dip for vegetables, or pair it with wine, this cheese brings a touch of the Mediterranean into your kitchen.
### Ingredients
Making your own homemade cheese with Provencal herbs is surprisingly simple. Here’s what you’ll need:
#### For the Cheese Base:
– 2 cups **whole milk**
– 1 cup **heavy cream**
– 3 tablespoons **white vinegar** or **lemon juice** (to help curdle the milk)
– 1/4 teaspoon **salt** (adjust to taste)
#### For the Provencal Herb Blend:
– 1 tablespoon **thyme** (fresh or dried)
– 1 tablespoon **oregano** (fresh or dried)
– 1 teaspoon **rosemary** (fresh or dried)
– 1 teaspoon **basil** (fresh or dried)
– 1 teaspoon **lavender** (optional, for an authentic Provencal touch)
– 1 teaspoon **garlic powder** (optional, for extra flavor)
#### For the Final Touch:
– Fresh **olive oil** (for drizzling)
– **Fresh parsley or chives** (optional, for garnish)
### How to Make Homemade Cheese with Provencal Herbs
Making cheese at home may sound intimidating, but it’s surprisingly easy, and the results are incredibly rewarding. Here’s a step-by-step guide to crafting your own cheese with Provencal herbs:
#### Step 1: Prepare the Milk and Cream
In a large saucepan, combine **whole milk** and **heavy cream**. Heat the mixture over medium heat, stirring occasionally to ensure it doesn’t scorch. Once the milk reaches a temperature of around **185°F (85°C)**—just before boiling—remove the saucepan from the heat.
#### Step 2: Curdling the Milk
Add **white vinegar** or **lemon juice** to the hot milk mixture and stir gently. You will begin to see the milk curdling, forming curds (solid) and whey (liquid). Let it sit for about **5-10 minutes** so the curds fully develop.
Step 3: Straining the Curds
Once the curds have formed, place a **fine-mesh strainer** or **cheesecloth** over a large bowl to strain the mixture. Carefully pour the curdled milk into the strainer, allowing the whey to drain away. You can save the whey to use in smoothies or for baking, but for this recipe, you’ll only need the curds.
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