Making cheese is a lot simpler than one might think – at least when it comes to making a simple cheese. You can make it just by heating milk and adding vinegar, which is fairly similar to way I improvise on a recipe requiring buttermilk. When I make imitation buttermilk, all I do is add lemon to milk until it curdles, only difference is that when it comes to making cheese, you harvest curdled part. The solid substance is called curd, leftover liquid is called whey – same curds and whey Miss Muffet enjoyed.

This seemed a little too easy and this type of cheese is fairly soft, with an almost cottage cheese-like consistency. I researched a little further to find a way to make a firmer cheese?

The answer came… Rennet! Rennet is traditionally made from stomach of a calf, it is salted after beast is slaughtered. You can buy rennet easily through various cheese-making supply websites. I was too impatient to wait to get real stuff, but I found out that there were other forms of rennet that would give same results. After looking for what seemed like an eternity, I found a recipe for vegetarian rennet. I took about a pound of nettle leaves, a couple of ounces of hops, and some yarrow flowers, put then in a pot and covered it with just enough water to immerse plants. I brought it to a simmer and then let it sit for a while to steep. I then drained it and added about a cup of salt.

French food has several fundamentals, such as mire poix, bouquet garni or herb satchel and chicken stock.

The Fundamentals

A mire poix is 3 parts onion, 2 parts celery and one part carrot. You’ll find this in most French dishes with exception of fish and a few other recipes.

The bouquet garni is a collection of herbs sometimes put into a cheesecloth. The typical ingredients are: Bay leaf, pepper corns, thyme and parsley stems.

The chicken stock: Never throw away your bones and vegetable trimmings again! This is a useful way of using parts you might ordinarily toss. Another thing is, with this fundamental ingredient, you get to use two other fundamental ingredients, yes… mire poix and bouquet garni. Don’t add liver, put that aside for a pate or something, livers are even good sautéed in butter. Check out recipe below.

Chicken Stock Ingredients Carrots Celery Onions Chicken Giblets (NO LIVER!) Chicken Bones Water Bouquet Garni

Add all ingredients to a stockpot, cover with cold water.

Bring to a boil and let simmer. Stocks can simmer for over an hour. It depends on strength you wish to have.

Drain and let liquid cool.

So how do I use these ingredients? Check this next recipe out. We’re going to use all three fundamental ingredients! Soup, hey it’s first thing I had to make in culinary school. With this basic recipe, you can substitute main ingredient with just about any vegetable. For now we’ll keep it simple, Cream of Asparagus Soup.