EASY RECIPE: How to make spicy cheese for bannock or crackers

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

truffles

🥗Healthier: mushroom blend

💰Cheaper: button mushrooms

Mushroom blend adds umami without the high cost of truffles

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture at a lower price

wild herbs

🥗Healthier: store-bought herb mix

💰Cheaper: dried herbs

Dried herbs are more accessible and still flavorful

Set up a camp and cooking kit in the forest.

Add full-fat milk to a container and heat it over a stove until it approaches a gentle bubbling stage, not boiling.

Add white wine vinegar to the heated milk and stir gently.

Let the mixture sit for about five minutes to allow curdling to occur.

Add chopped red bell pepper, rosemary, and thyme to the curdled milk and stir gently to combine.

Drape cheesecloth over a container and pour the curdled mixture into it, allowing excess whey to drain.

Hang the cheesecloth with the curds from a branch and let it sit for 30 minutes to an hour to remove more whey.

Spread the finished cheese on crackers or bannock.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens