Home Made Fresh Cheese 1 and 2

My 2 year old son has decided that he doesn’t really like milk anymore but because of WIC we have a ton of it around. I was looking for a way to use it up and make something we would all eat out of it but I wasn’t sure of my options. Someone suggested that I should make fresh cheese so I started looking for recipes. THIS RECIPE was the first one I found and by reading the comments I’ve come up with a variation that should work (we’ll find out in an hour once it’s all cooled down and I can taste it).

Home Made Fresh Cheese


1 half gallon whole milk
1/4 cup white or cider vinegar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 small clove garlic, minced to a paste

Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt, pepper and garlic into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

I’m also going to try adding minced herbs and stuff like roasted red pepper, sun dried tomatoes and other veggies. I’m hoping that this will turn out kinda like cream cheese. We’ll see….. *This made a firm cheese like mozzarella. It was also lightly flavored and I thought it needed lots more salt.

Attempt #2:

1 quart milk
2 Tablespoons white vinegar
1 Tablespoon salt
1 teaspoon ground black pepper (though you could try pepper flakes if you want)
3 cloves garlic, minced or pressed though a garlic press
1 tablespoon minced rosemary

Like before heat the milk but put the seasonings into the milk while heating. Heat to 180 F, remove from heat, stir in vinegar. Let sit 10 minutes. You may need to add more vinegar if it’s not separating. Strain through the cheesecloth and let drain for an hour or so. I also added salt to taste after it was drained, which I thought it still needed.

This made a softer cheese, more like ricotta.


One Response

  1. […] full size lasagna noodles cooked 5-6 minutes 1 cup home made cheese (from HERE or you can use store bought ricotta 1 cup shredded jack cheese 1 egg 1/2 cup water 1 cup steamed […]

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