Salad Greens with Lemon Cheese and Raspberry Balsamic Vinegar
This cheese is easy to make and goes nicely with salad. We sometimes make a raspberry or blueberry balsamic reduction and just drizzle a bit near the cheese.
  • 1 quart whole milk
  • 2 tablespoons fresh lemon juice
  • 1 small bunch fresh lemon thyme
  • 1 teaspoon coarse sea salt
  • Freshly ground pepper
Raspberry Balsamic Vinegar
  • 1 pint fresh raspberries
  • 10 ounces balsamic vinegar
Lemon Cheese
  1. Line a colander with moistened cheesecloth.
  2. In a large double boiler, heat the milk to 170 degrees Fahrenheit. Add in the lemon juice and stir.
  3. Let the milk sit for about 15 minutes until the cheese curdles and firms up.
  4. Pour the curds into a colander and wrap in the cheesecloth. Hang the cheesecloth to drip for about one hour.
  5. Take the cheese out of the cheesecloth and press into a rounded shape.
  6. Press the thyme into the cheese. Sprinkle with salt and pepper.
  7. Makes about 6 ounces of cheese.
Raspberry Balsamic Vinegar
  1. Place the balsamic vinegar into a small saucepan. Bring the vinegar to a boil and add in the raspberries.
  2. Turn the mixture down to a simmer and reduce the mixture until it is a thick syrup consistency, about 20 minutes.
  3. Strain the mixture through a fine-mesh strainer.
  4. Makes about ¼ cup.
Recipe by Within The Wild at