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Griddle Pita & Herbed Farmer’s Cheese

Adapted from a Pearlstone Center recipe. This recipe leaves measurements up for interpretation, which makes it great for experimentation with kids. If you prefer measurements, use a ratio of 2 cups flour to ¾ cups water and add other ingredients to taste. For more specifics, try this recipe (for a no-yeast option) or this one (yeasted).

Whole wheat or all-purpose flour + extra for flouring surfaces
Sea salt
Olive oil (for cooking the pita)

1) In a medium bowl, mix the flour and salt.

2) Make a well in the center and add some water and a little honey.

3) Mix the water and honey together until the honey dissolves, then slowly combine the water-honey mixture into the flour. Continue to stir until a soft dough forms. Add more flour or water as necessary. Mix ingredients to make a soft dough.

4) Sprinkle flour over a counter or cutting board for rolling. Take a large handful of dough and form it into a ball. Using a drinking glass or sturdy plastic cup, roll the dough until quite thin —about ¼”. Use the mouth of the glass or cup to cut circular pitas out of the dough, similar to cutting cookie dough. Place any scraps back into the unrolled dough.

5) Heat a cast-iron pan or propane griddle on medium-high. If the griddle surface is well seasoned, no oil is necessary. If not seasoned or you’re concerned about the pita sticking, coat the cooking surface with olive oil.

6) Cook pita circles on the grill until slightly scorched on both sides. Repeat with remaining dough.

Herbed Farmer’s Cheese

Adapted from a Pearlstone Center recipe.

Cow or goat’s milk that is not ultra-pasteurized (1 gallon will yield about 1 pound cheese)
White vinegar (up to ½ cup per gallon of milk)
Olive oil
Sea salt
Fresh garden herbs (such as thyme, oregano and rosemary)

1) Heat milk just to a boil, stirring occasionally especially as it gets hot.

2) Remove milk from heat and add enough vinegar for the milk to start curdling. Allow a few minutes for the milk to fully curdle. You will see soft curds surrounded by a semi-transparent whey.

3) Line a bowl with cheesecloth and pour the curds and whey mixture in. Close the cheesecloth around the curds to form a bundle, then lift and squeeze the cheesecloth to drain the whey.

4) Place curds in another bowl. Keep the whey for another recipe or discard it. Add olive oil, salt, honey, and herbs to taste.

Related article

Pearlstone Does Farm-to-Table Family Style


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