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Ingredients
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Cheese Curds
Marinara Sauce
Method
Cheese Curds
- 1
- 2
Add Vinegar and Rennet
Once the milk reaches temperature, remove it from heat and add the white vinegar. Stir gently for about 30 seconds. Then, add the rennet and stir again for 30 seconds. Let it sit undisturbed for about 5 minutes until curds form.
- 3
Cut the Curds
Once curds have formed, use a long knife to cut the curds into 1-inch cubes. Let them sit for another 5 minutes.
- 4
Cook the Curds
Gently heat the curds to 105°F (40°C) over low heat, stirring occasionally for about 10 minutes. This will help them firm up.
- 5
Drain the Curds
Line a colander with cheesecloth and pour the curds into it, allowing the whey to drain. Rinse the curds with cold water and sprinkle with salt, mixing well.
- 6
Shape the Curds
Gather the cheesecloth and squeeze out excess moisture. Shape the curds into small balls or leave them loose. Refrigerate until ready to serve.
Marinara Sauce
- 7
- 8
Sauté Garlic
Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, being careful not to burn it.
- 9
Add Tomatoes and Spices
Pour in the crushed tomatoes, then add the dried oregano, dried basil, salt, black pepper, and sugar. Stir to combine.
- 10
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally to prevent sticking.
- 11
Finish with Fresh Basil
Just before serving, stir in the chopped fresh basil for added flavor.