Fresh Cheese Recipes

HOMEMADE FRESH CHEESE

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

BUTTERMILK FRESH CHEESE

Steps:

• Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
• Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
• Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
• Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

FRESH CHEESE

Steps:

• In a wide pot set over low heat, warm the milk, or a combination of half cream and half milk, to 80 degrees. The milk or cream should be as fresh as possible, and preferably not ultra-pasteurized. Remove from the heat and stir in the buttermilk and the rennet solution (diluted according to the package directions). Cover loosely and set aside at warm room temperature (about 75 degrees) for 8 to 12 hours. The mixture is set when there is a layer of thick curds, like Greek yogurt, on top of clear whey. Pull the curd away from the edge of the pot to check.
• Line a colander with a large square of cotton cloth, at least 2 feet per side. Don't use cheesecloth, as the weave is too loose. A large tea towel or bandanna (even an old pillowcase, cut open) is better. With a slotted spoon, transfer the curds into the lined colander. Gather up three corners of the cloth and use the fourth corner to wrap around the others, tucking in the end to make a knot. Hang over a floor drain, bathtub or sink in a cool place and let it drip for 6 to 8 hours. When the dripping stops, untie and check the consistency. It should be like soft cream cheese. If it is still wet, mix it with a rubber spatula, retie it, and let it drip a little longer.
• When the cheese is ready, scrape it into a bowl and mix the salt. Taste and add more salt if you like. Chill until firm. The cheese may be shaped into logs and rolled in fresh herbs or coarsely ground pepper (I like a combination of pink, black and red). Or it may be mixed with minced chives and a little grated garlic. The cheese will keep, wrapped or in a container, for 2 weeks, and will become more tangy. Or it can be shaped into 4-ounce logs, wrapped well, and frozen for up to 6 months. Thaw in the refrigerator overnight.

HOME MADE FARMER'S CHEESE

Steps:

• Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
• When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
• Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

SIMPLE FRESH GOAT CHEESE

Steps:

• In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice.
• Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours. Transfer to a bowl and fold in salt and herbs, if desired. Store in an airtight container, refrigerated, up to 1 week.