Recipe

Fresh Cheese Recipe

Add Step-by-Step Photos	Noir / All my dishes 10 months, 1 week ago The good thing is, since it's pasteurized milk AND you boil it AND you eat the cheese fresh, it's like eating cereals: no risk of nasty bacterias :-) This recipe works with all kinds of milks (for example goat milk) and all kinds of herbs. Prep:20m Cook:20m Servings:6	Noir
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Ingredients

* 1 liter of pasteurized milk (a little more than 4 cups). You want the milk to be a little fat.

* 5 to 10 centiliters of white wine vinegar or lemon juice (about 2 oz.)

* 1 table spoon of rock salt

* Optionally: finely chopped fresh herbs (e.g. chives, Herbs de Provence) and/or garlic (about 1 table spoon total).

Directions

The process is amazingly easy:

Slowly bring the milk to a boil, wait a few seconds then turn off the heat.

Add the vinegar (or lemon) and salt and stir well.

You'll see the milk turning almost instantly into a white, grainy paste (the curd) and a pale yellow, limpid liquid (the whey).

Add the fresh herbs and garlic and stir some more.

Let the coagulation be complete (let stand for 5 minutes).

Filter the curd through a colander lined with a cheese cloth.

Let it drain for about 5 minutes.

You can keep the whey if you have a use for it... which I don't at the moment although I'msure there's one ;-)

Press the curd in the cheese cloth and shape it into a ball.

It's ready to eat! Or you can keep it a few more days... As you wish.

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Comments

vindee 10 months, 1 week ago said:
Hi Noir...this is what we call Cottage Cheese in India. Once its set firm, you can cut it into cubes for a curry...OR, if you dont add salt and herbs, u can make a cheesecake! Do see the recipe for a lemon cottage-cheese cheesecake I've posted!

jo_jo_ba 10 months, 1 week ago said:
That's awesome... I've gotta try this!

zena824 10 months, 1 week ago said:
Ive always wanted to make my own cheese.... wow..

berry 10 months ago said:
Wow Noir... I did not see this recipe before, you know ? in India is "Panir" but they dont add salt... thanks for sharing it!

linebb956 8 months, 1 week ago said:
Gonna try... hey, you got one for mozzarella? I want to learn to make cheese.

noir 8 months, 1 week ago said:
This recipe is like a mozzarella...:)

yummysandy 2 months, 4 weeks ago said:
There is another way if you dont want to cook, but is takes longer: leave the milk (full cream)
out to let it go off, about 4-5 days, you will see it seperating, pour the liquid out(whey) and the curd into a bowl, add the spices, herbs etc, put in cheese cloth and leave out, to let the whey run out, depending on how dry or moist you want it, this is called cottage cheese, put this on a cracker and you sorted, dont worry this wont taste of off milk, far from! enjoy!

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