Photo by Megan Myers
Yield: About 2 cups
- 1 pint cherry or grape tomatoes
- 2 T. minced fresh basil
- 1 T. olive oil
- 1 gallon whole milk, preferably raw or low-temperature pasteurized
- 1/2 cup distilled-white or apple-cider vinegar
- salt and pepper to taste
Preheat oven to 300 degrees F.
Halve tomatoes and toss with basil and olive oil. Spread onto lipped baking sheet and roast for 30 to 40 minutes. Set aside to cool.
Pour milk into large, nonreactive pot. Heat to 175 degrees F, using candy or instant-read thermometer to verify. Remove from heat, and stir in vinegar. Milk should start to separate into curds and whey.
Line colander with cheesecloth and set over large bowl or pot.
Carefully pour curds and whey into colander. Drain whey 5 minutes or longer for firmer cheese. (You will collect approximately 3 quarts.)
Combine cheese and roasted tomatoes together in medium bowl. Season to taste with salt and pepper. Serve warm as spread on bread, in lasagna or as pasta topping.
Refrigerate for up to four days.