To make the homemade cheese:
2 liters of milk
1/2 cup of natural yogurt
2 tablespoons of lemon juice
For the salad:
250g of lentils
1 finely chopped onion
1 tablespoon of olive oil
1/2 kilogram of seedless tomatoes pureed in a blender
1 cup of boiling water
1/2 cup of olive oil
5 cloves of garlic
1 tablespoon of oregano
1 tablespoon of fresh parsley leaves
1 sprig of rosemary
1 head of escarola, well washed and cut into strips
1 tablespoon of lemon juice
salt and black pepper to taste
cubes of homemade cheese
To make the homemade cheese:
2 liters of milk
1/2 cup of natural yogurt
2 tablespoons of lemon juice
For the salad:
250g of lentils
1 finely chopped onion
1 tablespoon of olive oil
1/2 kilogram of seedless tomatoes pureed in a blender
1 cup of boiling water
1/2 cup of olive oil
5 cloves of garlic
1 tablespoon of oregano
1 tablespoon of fresh parsley leaves
1 sprig of rosemary
1 head of escarola, well washed and cut into strips
1 tablespoon of lemon juice
salt and black pepper to taste
cubes of homemade cheese
The night before, prepare the cheese
In a large pot, bring the milk to a boil over high heat
As soon as the foam starts to rise, remove from heat and stir in the yogurt and lemon juice
Mix well but slowly
It will start to thicken immediately and the curds will separate from the whey
Strain everything into a large colander lined with cheesecloth over a bowl
Let it drain without stirring until the cloth is cool enough to handle
Wrap the cheese firmly in the cloth and twist well, removing excess liquid
Place the cheese wrapped in plastic wrap or a plate on top of cans filled with fruit juice or other weights
Let it rest for 6-8 hours or until the cheese is firm and compact
Remove the cloth and cut the cheese into cubes about 1 cm in size
Cover and refrigerate until ready to use
Use 1-1.5 cups of the cheese cubes
Prepare the salad: place the washed and drained lentils in a bowl
Cover with boiling water
Let it rest for 1 hour
In a pan, fry the onion in olive oil for about 5 minutes
Add the lentils, pureed tomatoes, boiling water, olive oil, garlic, oregano, parsley, and rosemary
Bring to a boil
Cover the pan and simmer over low heat, stirring occasionally, until the lentils are cooked and most of the liquid has evaporated
Add the escarola and lemon juice
Simmer for an additional 5-7 minutes
Remove the rosemary sprig
Transfer to a glass bowl
Let it cool
Refrigerate, covered, for at least 2 hours or overnight
Taste and adjust seasoning with salt, black pepper, and lemon juice
Add the homemade cheese cubes
Serves 10.
