Yields 1 cup

Ingredients

4             cups milk, I prefer 2%
1/2        teaspoon salt
11/2       tablespoons fresh lemon juice          
 

Procedure

Line a medium colander with cheesecloth.
Bring the whole milk and salt to a simmer in a heavy-duty saucepan over medium-high heat (Temp on thermometer reaches 160°F)
Stir in the fresh lemon juice. Simmer the milk mixture gently stirring a few times until curds form, usually two to three minutes.
Using a slotted spoon, transfer the curds to the colander. Let them drain for 3 minutes. The longer it drains the firmer the cheese will get.

It can be served right away, or covered and chilled up to two days

yields 5 quarts

Ingredients

4 pounds chicken backs and necks
1 large onion, quartered
6 carrots, peeled and quartered
6 ribs celery, quartered
2 leeks, white part only, quartered
1/2 bunch fresh thyme
1/2 bunch fresh parsley with stems
3 bay leaves
8 to 10 black peppercorns
3 whole cloves garlic, peeled
2 gallons cold water
 

Procedure

Place chicken, vegetables, herbs, garlic and black peppercorns in stockpot.  Pour cold water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Tip: make ice cubes with the stock

 

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