Homemade cheese with herbs

Ingredients:

• 4 liters of whole milk 6%
• 500 ml of drinking cream 10%
• 1 cup of 5% vinegar
• 1/2 cup chopped sun-dried tomatoes (not in oil)
• 1/4 cup chopped fresh basil leaves
• 1 tbsp coarse salt
• Olive oil, for serving

Preparation:

1. Drill holes in the bottom of a round plastic container (approximately 15 cm in diameter and at least 10 cm high) and set aside. Line a colander with cheesecloth.
2. In a large saucepan, combine the milk and cream and heat over medium heat, stirring frequently, until the temperature reaches 90°C (190°F). (The milk will simmer slightly and foam will form on top.) Remove from heat and slowly stir in the vinegar. Place a colander in the sink and pour the mixture into the cheesecloth. When most of the liquid has evaporated, add the tomatoes, basil, and salt and stir gently. Gather the ends of the cheesecloth and transfer the cheese to a plastic container. Set the container on a wire rack set over the pan to collect the whey. Place a plate on top and weigh it down with a heavy jar to squeeze out excess liquid. Let it sit for 1 hour, then remove the cheesecloth and return the cheese to the plastic container, weighing it down with a plate and a weight. Refrigerate the cottage cheese overnight. Before serving, place the herbed cheese on a plate and brush with a little olive oil.