As for the dairy, we like a mixture of high quality milk and heavy cream; the cream helps make the cheese rich and velvety. And don’t forget about the salt! The first addition helps with coagulation, and the second, more generous portion helps brighten the cheese and give it an addictive bite.
Feel free to leave the cheese plain, but we like throwing in a handful of chopped herbs to help further season and flavor it. Lemon zest, toasted cumin seeds, and chili flake all also work well.
Awesomely easy, this technique also wins points for its diversity. After the curds sit for the first pressing, you’ll have the soft texture of a ricotta. For a second option, pat the cheese into a disk in the cheesecloth, and press between two plates. After a few hours, the cheese will set into a creamy, moist, feta-like texture, just the right consistency for spreading onto toast or serving as an appetizer with a little salt, pepper, and oil drizzled on top. And if you’d like a firmer cheese, press it overnight—you’ll have a paneer that you can cube and toss into soups or curries, or just eat out of hand.
Ingredients:
1 liter of milk
2 tablespoons of white vinegar
1 teaspoon of salt
Pepper for taste
Preparation:
-In a saucepan, bring the milk to a boil over medium heat.
-Add the white vinegar and salt, stirring gently for about 2 to 3 minutes until the milk begins to curdle and small lumps form. Remove from the heat and let it rest for about 5 minutes.
-Place a strainer lined with cheesecloth or a clean kitchen towel over a large bowl and carefully pour the curdled mixture into the strainer.
-Gently press to remove excess liquid and then discard it. Transfer the curdled cheese to a bowl and add pepper to taste. Mix well to obtain a creamy consistency.
Homemade Fresh Cheese in 15 Minutes
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 liter 1 milk
2 tablespoons 2 white vinegar
1 teaspoon 1 salt
Pepper for taste
Directions
- -In a saucepan, bring the milk to a boil over medium heat.
- -Add the white vinegar and salt, stirring gently for about 2 to 3 minutes until the milk begins to curdle and small lumps form. Remove from the heat and let it rest for about 5 minutes.
- -Place a strainer lined with cheesecloth or a clean kitchen towel over a large bowl and carefully pour the curdled mixture into the strainer.
- -Gently press to remove excess liquid and then discard it. Transfer the curdled cheese to a bowl and add pepper to taste. Mix well to obtain a creamy consistency.
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