Homemade Cheese, called gupta d’baetha in Assyrian-Chaldean-Syriac, holds a special place in my memories. It recalls a time when I realized how wonderful it was to make something like cheese at home. At my elementary school, it was tradition for 5th graders to celebrate Colonial Day. Normal classes were cancelled in lieu of colonial themed activities. Dressed in historic garb, instead of our usual uniforms, we did our best to honor 18th century traditions. Our lunches had to be made from fresh, natural ingredients and wrapped in linen or placed in baskets, instead of the more popular shiny pop culture decorated plastic boxes. As a nine year old, I was baffled by the fact that we couldn’t use modern containers; no Tupperware, plastic lunch boxes, aluminum foil or plastic wrap. That day, nearly all the students packed chunks of cheese, fruits, and bread. It was all simple but delicious fare.

The highlight of the day, however, was not simple lunches in wicker baskets, it was my Mom’s demo of making cheese. Parents visited our classrooms to teach home-making and life skills. I vaguely remember a demo on homemade jam and another on sewing. The one that stuck out the most, however, was my Mom’s. Homemade cheese was not something new; we always made cheese at home. The practice wasn’t a novelty, but a familiar ritual. It wasn’t until my Mom presented her methods for making cheese to my classmates that I realized just how amazing it actually was. Many of my classmates, and a few of the parents, were impressed that you could make cheese at home. That day, I felt incredible pride for my Mom, and her seemingly magical ability to make cheese at home.

I love homemade cheese, or gupta d’baetha, and I recognize that part of that appreciation stems from the moment my mom shared her culinary talents with my 5th grade class. This past week, I decided it was time to tackle a household staple that I love eating. I’m glad to say that my first attempt at cheese was a success. To make this recipe, I turned to my mom, of course, for guidance and expertise. 🙂

Homemade Cheese Platter

Ingredients

3/4 gallon whole milk
1/2 cup half and half
1/3 cup vinegar use more for firmer cheese
2 tbsp fresh chives, chopped
1 clove garlic, chopped optional
1 tbsp green onion, chopped optional
salt to taste

Instructions

Pour the gallon of milk into a large stainless steel pot. Add the chives and garlic or green onions. Place the milk on medium-high heat, and keep an eye on it.
As the milk slowly rises in the pot, small bubbles will form on the surface. Once the bubbles form, and the milk is nearly at a boil, add the vinegar. Leave the milk on heat for two to five minutes, or until you see curds forming. (Note: If you add the vinegar too soon, the milk will not curdle right away. You will need to leave it on the heat longer).
Using a spoon, slowly pull the curds away from the edge of the pot. (As you pull the curds towards the center of the pot, you’ll notice that the milk has turned a yellowish clear. This liquid is whey.)
Scoop the curds into a strainer that is lined with a cheesecloth. Once you've scooped most of the curds, you can slowly pour the remaining whey and curds into the strainer.
Moving quickly, sprinkle the curds with some salt, and squeeze the cheesecloth into a ball to remove excess liquid. Using the cheesecloth, wrap the curds tightly into a flat disk shape. Place the wrapped curds into a strainer with a weight on top. (For weight, I fill the pot I just with water).
Let the cheese sit under the weight for about 30 minutes.
Remove the weight. You can eat the cheese immediately, or chill before serving. Sprinkle with more salt as desired. Serve with sliced cucumbers, sliced tomatoes, parsley and bread for a Middle Eastern spread.