Recipe

Fresh White Cheese Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 1 year, 5 months ago This white cheese is so easy to make and is deliciously fresh and sweet. Use the freshest milk and buttermilk you can. Makes about 2 cups. Use it in recipes that call for ricotta, mascarpone,cottage cheese, cream cheese, farmer's cheese, panir, Ge... More Prep:45m Cook:30m Servings:1	Auntybea
	easy delicious

Does this look good? Yeah! / Nope

Fans

momo_55gra

berry

redkitchen

jencathen

quaziefly

silverquee

shine

zanna

chiki_mink

Ingredients

2 quarts whole milk (include 1/2 pint cream if you want an especially rich cheese)

2 cups very fresh cultured buttermilk

2 tbsp. strained fresh lemon juice

1/4 to 1/2 tsp. salt, if desired

Directions

Measure the milk into a heavy saucepan or pot, the heavier the better. Stir the buttermilk and lemon juice together thoroughly, then stir the mixture into the milk.

Set the pan over very low heat (it is desirable to use a heat-tamer mat under even a very thick pot) and begin to heat the milk. If you have a candy/jelly thermometer, attach it to the pan, otherwise, have at hand an instant-reading thermometer for frequent checks on the temperature. Heat the mixture slolwly to a thermometer reading of 175 F. Stir the milk very gently with a pancake turner or similar flat-ended implement once or twice after it begins to thicken, stirring only two or three strokes. Once a thermometer reading of 175 F has been reached, turn off the heat and let the milk stand for 10 minutes undisturbed. Masses of white curd suspended in yellowish liquid (the whey) will appear.

Line a sieve with two layers of dampened fine cheesecloth or nylon net and set it over a large bowl. Ladle the curds and whey gently into it and drain off the whey until the drip slows after a few minutes. Tie the corners of the cloth to make a loose bag and hang it over the bowl from a cupboard handle or hook. Drain the cheese for about an hour or until the consistency suits you, from creamy to somewhat firm. (Whey is great for breadmaking - I freeze it for future use.) Scrape the cheese into a bowl, cover, and refrigerate it for use within about 5 days.

For soft, light cheese to serve as is (or with preserves for dessert), turn the drained cheese into a bowl and stir in a little salt and/or a little cream, if you wish. If a smooth texture is wanted, beat the cheese briefly with an electric mixer.

To mold the cheese pack the drained cheese firmly into a 2-cup bowl lined with cheesecloth. Fold over the ends of the cloth and invert the bowl onto a plate. Refrigerate to drain further for several hours or up to a day. To serve, unmold onto a dish and strip off the cloth.

Ways to use the finished cheese:

If you don't use the cheese in recipes you can pepper-coat the cheese by sprinkling the molded cheese thickly with fresh, very coarsely ground black peppper and serve it with crackers.

You can make herbed cheese by mixing the freshly drained cheese with salt and pepper plus a little mashed garlic and a handful of fresh herbs. A good combination is parsley, chives and thyme and/or tarragon or basil.

The next recipe I put up will be a recipe for small white cheeses in olive oil and herbs in which you can use this cheese. I will also be putting up some white cheese spreads and dips recipes.

Recent Gawkers

Not quite what you're looking for? See more Homemade Ingredients / Misc

Or see more just like this

Comments

shine 1 year, 5 months ago said:
Thank you so much for posting this recipe! I was just talking to a friend a couple of days ago, and expressing my desire to start learning to make my own cheese. I have some other friends who will be interested in this as well!

momo_55grandma 1 year, 5 months ago said:
Thanks for the great recipe

jencathen 1 year, 5 months ago said:
Thanks for this post. I can't wait to try it.

berry 1 year, 5 months ago said:
Wow... what a great recipe!
Is the picture's recipe?
Thanks.

zanna 1 year, 5 months ago said:
GREAT POST,Thanks .Have a great day,WILL BE WATCHING FOR YOUR OTHER POST.:)

frankieanne 1 year, 5 months ago said:
Thanks for this recipe. I just recently started making my own cheese. Going to start up a gouda this weekend. :)

saltymike 1 year, 5 months ago said:
Sounds GREAT! I'll give this a try and use this cheese instead of cream cheese in my dips. Thanks for posting!

knoxcop 1 year, 5 months ago said:
This is amazing! Who knew? I'll definitely be trying this one!--Kn0x--

justjakesmom 1 year, 5 months ago said:
Wow, I've never even thought of making my own cheese. Sounds fun.

tj4kats 1 year, 5 months ago said:
I haven't thought much about making cheese but I am thinking now !!!

bakerrakka 1 year, 5 months ago said:
Awesome recipe i love the buttermilk, never tryed that sound good, thanks

lindal34 1 year, 5 months ago said:
That just looks so good. I know how good homemade yogurt is so this has got to beat out the store bought stuff too! I'm keeping this one.

lenora 1 year, 4 months ago said:
I was researching cheese recipes and this is one of the easiest with the fewest ingredients (that are recognizable and can be bought at the regular supermarket). Thanks for sharing.

silverqueen 1 year, 3 months ago said:
Hi,

Sorry for the delay in looking at this recipe it is really a great post.

have a great day!!!!!

Queen

Add a Comment