Homemade bacon and cheese

Making homemade bacon and cheese can be a fun and rewarding culinary project. Here’s a simple recipe for each:

Homemade Bacon:

Ingredients:

• Pork belly (about 2-3 pounds)
• Salt (preferably kosher or sea salt)
• Sugar (optional, for a slightly sweet flavor)
• Black pepper (optional, for added flavor)

Instructions:

1. Start by rinsing the pork belly under cold water and pat it dry with paper towels.
2. Mix together salt and sugar in a ratio of about 1:1. If using black pepper, you can add it to the mixture as well.
3. Rub the salt mixture all over the pork belly, ensuring it’s evenly coated. You can also place the pork belly in a large resealable bag and pour the mixture over it, then seal the bag and massage the mixture into the meat.
4. Place the seasoned pork belly in a container or on a tray and cover it with plastic wrap. Let it cure in the refrigerator for 7-10 days, turning it every couple of days.
5. After the curing process, rinse the pork belly under cold water to remove excess salt. Pat it dry with paper towels.
6. Preheat your oven to 200°F (93°C). Place the pork belly on a wire rack set over a baking sheet.
7. Roast the pork belly in the oven for 2-3 hours, or until it reaches an internal temperature of 150°F (65°C). Cooking time may vary depending on the thickness of the pork belly.
8. Once cooked, remove the bacon from the oven and let it cool slightly before slicing it into desired thickness. You can then fry or grill the slices to crisp them up before serving.

Homemade Cheese:

Ingredients:

• Milk (cow’s milk or goat’s milk)
• Cheese culture or starter culture
• Rennet (vegetarian or animal-derived, depending on preference)
• Salt (optional, for seasoning)

Instructions:

1. Heat the milk in a large pot over medium heat, stirring occasionally to prevent scorching. Heat the milk to around 86°F (30°C).
2. Once the milk reaches the desired temperature, remove it from the heat and add the cheese culture according to the package instructions. Stir gently to incorporate.
3. If using rennet, dissolve it in a small amount of water and then add it to the milk, stirring gently for about 30 seconds.
4. Cover the pot and let it sit undisturbed at room temperature for 1-2 hours, or until the milk has set into curds.
5. Once the curds have formed, use a knife to cut them into small cubes. Let the curds sit for another 10-20 minutes to firm up.
6. Place a cheesecloth-lined colander over a large bowl or sink. Gently ladle the curds into the cheesecloth.
7. Gather the corners of the cheesecloth and tie them together to form a pouch. Hang the pouch over the bowl or sink and let the whey drain off for several hours, or until the cheese reaches the desired consistency.
8. Once the cheese has drained, you can unwrap it from the cheesecloth and season it with salt if desired. You can then shape the cheese into a block or rounds and refrigerate it until ready to use.

Enjoy your homemade bacon and cheese!