Cheese

The oldest cheese recipe  was discovered on some Sumerian clay tablets, circa 3500 BC and in continuous use right up to rule of Saadam Huessein. Raw milk left without refrigeration naturally separates itself into curds and whey after about 12 to 18 hours. Time and temperature are the two main factors in cheese-making. The taste of the cheese depends on the breed of ruminant livestock and what they had for breakfast, lunch and dinner. If you don't add a specific culture (flavoring agent e.g. Chevre, Fomage Blanc or Mottserella) you are going to end up with a 'home brew' cheese flavor. The pasteurization process destroys the natural taste of the milk so for example the Italians have over 400 different types of cheeses, but the milk is forbidden by law to be pasteurized, to maintain the purity of their distinct flavors.  Rennet is a commercially prepared imitation of the natural curdling agent that is present in the lining of the goat's fourth stomach. The entire Indian Continent heats the milk to 185 degrees, adds a little lemon juice and produces instant Ricotta. We do the same only we use white vinegar. In either case the high heat coupled with the citric acid causes the milk to curdle. Since the milk comes from the nanny's teat at 90 degrees all you have to do is wait for it to naturally curdle making in our case "Fomage Earth Mother". We started out buying individual packets of rennet and culture combined from . Now we and liquid rennet separately with multiple batch packs of culture from the .  My favorite discovery has been making "Philadelphia" quality cream cheese from my KEFIR cultured milk. Also I substitute the Kefir beverage in cheese recipes that call for buttermilk. Since Kefir was invented in Sumeria 5000 years ago, I'm sure that I am being faithful to the original cheese recipe.Saddam's ancestors had pillows - and hang it up for six to 12 hours. Next you need fresh Bialys (they probably have "How to make Bialy's" on another clay tablet) to go with the Kefir cream cheese spread.

The oldest cheese recipe was discovered on some Sumerian clay tablets, circa 3500 BC and in continuous use right