You may think cheese is best made at plants processing millions of gallons of milk a day or in caves that are centuries old. David Asher begs to differ. In his new book, The Art of Natural Cheesemaking," Asher lays out basic instructions for how to make complex cheeses from good quality milk, rennet and salt.
Asher suggests beginning your cheesemaking journey with a soft yogurt cheese because it will be easier and less labor-intensive than a harder cheese. You can find the recipe on the Good Food blog. You'll have to get the du-rag on your own.
Music: "Ham 'n' Eggs" by A Tribe Called Quest