We just found out how to make fresh cheese at home. It only takes a few minutes and it’s soooo good!
All you need is:
- 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) and/or garlic (about 1 table spoon total).
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 we don’t at the moment although we’re sure 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.
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.