Tangy Labneh (Yogurt Cheese)

1 quart milk
1 tbsp plain yogurt containing live cultures (store-bought or saved from your last batch)

Slowly heat the milk to 180 degrees. Let it cool to 110 degrees, then add the starter yogurt and mix well. Keep covered at about 110 degrees for 8 to 12 hours. Letting it sit at this temperature longer results in a thicker, tangier yogurt. (Inexpensive, electric yogurt makers are designed to keep the temperature constant, but you can use an insulated thermos or cooler to do the same thing.)

At this point, you should have perfectly delicious plain, tangy yogurt! To turn your yogurt into delicious cheese, all you do is strain the whey out of it. Line a colander with cheesecloth and let it drain at room temperature for 12 to 24 hours, or until it reaches desired thickness. Now simply add whatever flavorings you like. Here are a couple simple ideas: toasted nuts, chopped fruit and honey for a sweet treat; or roasted seeds and sautéed garlic, herbs and peppers for a savory cheese. Rely on whatever is fresh and in season. Yield: 8 to 12 ounce

Simple Cream Cheese

2 quarts cream or half-and-half, at room temperature (about 72 degrees)
1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter
Cheese salt (optional)

Add the starter to the cream, and mix thoroughly. Cover and let sit for 12 hours; a solid curd will form.

Pour the curd into a colander lined with cheesecloth. Tie the cheesecloth into a bag, and hang from a hook until the bag stops dripping, about 12 hours. Changing the bag once or twice can speed up the process.

Place cheese in a bowl and mix in the desired amount of salt. You can leave the cheese in this container, or pack it into molds of any size. You can also add any desired herbs and spices at this stage. Your cream cheese will store in the refrigerator for up to 2 weeks. Yield: About 1 pound

Paneer, a fresh cheese is available in some specialty markets, but it couldn't be more simple to make a home with whole milk and buttermilk.

To ensure that the cheese is firm, wring it tightly in step 2 and be sure to use two plates that nestle together snugly. Use commercially produced cultured buttermilk in this recipe.

INGREDIENTS
3quarts whole milk
3cups buttermilk
1tablespoon salt

1. FOR THE CHEESE: Line colander with triple layer of cheesecloth and set in sink. Bring milk to boil in Dutch oven over medium-high heat. Whisk in buttermilk and salt, turn off heat, and let stand for 1 minute. Pour milk mixture through cheesecloth and let curds drain for 15 minutes.

2. Pull edges of cheesecloth together to form pouch. Twist edges of cheesecloth together, firmly squeezing out as much liquid as possible from cheese curds. Place taut, twisted cheese pouch between 2 large plates and weigh down top plate with heavy Dutch oven. Set aside at room temperature until cheese is firm and set, at least 45 minutes. Remove cheesecloth and cut cheese into ½-inch pieces. (Left uncut, cheese can be wrapped in plastic wrap and refrigerated for up to 3 days.)

Almost everything was the same today with the exception that I made progress on the servers. I have the endpoint done and ready for deployment. The MDM is almost ready and the IPFilter has been waiting with little tesing still needed.

Nothing new here. Same work rut. Up @ 3;30a; off to work @ 4;30a; head home 4:30p; get home about 6p; heatup some food; relax and then head to bed to recharge for the next one.
It could be worse, I could be without a job or even required to work 5 days a week instead of the 4-10s.

I was surprised, it happy to see mom posted info on moving to Texas. It somehow makes it a little more real.