Recipe

Fresh Cheese Recipe

Add Step-by-Step Photos	Noir / All my dishes 2 years, 2 months 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
	fresh

Does this look good? Yeah! / Nope

Fans

cherylannx

m11andrade

mystic_riv

ayngelwing

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.

Recent Gawkers

necwboy

mama5

rainbowc

m11andra

caroncdi

myraf

mrswolco

markever

sailor13

greekcoo

ayngelwi

noir

Not quite what you're looking for? See more Appetizers / Cheese

Or see more just like this

Comments

vindee 2 years, 2 months 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 2 years, 2 months ago said:
That's awesome... I've gotta try this!

zena824 2 years, 2 months ago said:
Ive always wanted to make my own cheese.... wow..

berry 2 years, 2 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 2 years ago said:
Gonna try... hey, you got one for mozzarella? I want to learn to make cheese.

noir 2 years ago said:
This recipe is like a mozzarella...:)

yummysandy 1 year, 7 months 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!

cherylannxo 1 year, 3 months ago said:
I have always wanted to know how to make cheese. I preserve, can and freeze, but cheese making is the ultimate. You have my 5. Thank you for sharing...Cheryl

ayngelwing 1 year ago said:
5 from me! I love fresh cheese, and remember making it in school many moons ago. Thanks for the recipe!

m11andrade 5 months ago said:
Love this simple recipe. My youngest son doesn't care for any other type of cheesel Now we can make it ourselves with your super-easy directions. Tanks for sharing this one!

Add a Comment