EASY FARMER'S CHEESE RECIPE
Steps:
- In a large pot, bring the milk to a boil over medium heat. Make sure to stir it occasionally so it doesn't stick or burn to the bottom.
- As soon as the milk begins to boil, turn off the heat. Using a spatula or slotted spoon, stir in the lemon juice and white vinegar. Within 5 minutes, the milk should begin to curdle.
- Line a colander with a cheesecloth and pour the milk through to strain out the curdles.
- Bundle the cloth around the cheese like a coin purse and bring out as much of the whey as you can.
- Place the wrapped cheese on a plate and weigh it down with a heavy pot or pan. Leave it to press overnight.
- Keep the farmer's cheese stored in an airtight container in the refrigerator and use it in your favorite recipes and baked goods. Enjoy!
Nutrition Facts : Calories 3509 kcal, Carbohydrate 285 g, Protein 180 g, Fat 185 g, SaturatedFat 106 g, Cholesterol 568 mg, Sodium 2444 mg, Fiber 1 g, Sugar 291 g, ServingSize 1 serving
FRESH CHEESE
Technically, this formula produces fromage blanc. But to me it is the cream cheese of dreams: delicious, without the stiffeners in packaged cheese. To ensure good results, use real rennet for cheesemaking: not the rennet sold at the health-food store, and not the tablets sold online for making junket desserts. (Who are you, junket makers?) If your cheese does not set, no worries: you have just made a large quantity of delicious crème fraîche.
Provided by Julia Moskin
Categories condiments, project, appetizer
Time 20h15m
Number Of Ingredients 4
Steps:
- In a wide pot set over low heat, warm the milk, or a combination of half cream and half milk, to 80 degrees. The milk or cream should be as fresh as possible, and preferably not ultra-pasteurized. Remove from the heat and stir in the buttermilk and the rennet solution (diluted according to the package directions). Cover loosely and set aside at warm room temperature (about 75 degrees) for 8 to 12 hours. The mixture is set when there is a layer of thick curds, like Greek yogurt, on top of clear whey. Pull the curd away from the edge of the pot to check.
- Line a colander with a large square of cotton cloth, at least 2 feet per side. Don't use cheesecloth, as the weave is too loose. A large tea towel or bandanna (even an old pillowcase, cut open) is better. With a slotted spoon, transfer the curds into the lined colander. Gather up three corners of the cloth and use the fourth corner to wrap around the others, tucking in the end to make a knot. Hang over a floor drain, bathtub or sink in a cool place and let it drip for 6 to 8 hours. When the dripping stops, untie and check the consistency. It should be like soft cream cheese. If it is still wet, mix it with a rubber spatula, retie it, and let it drip a little longer.
- When the cheese is ready, scrape it into a bowl and mix the salt. Taste and add more salt if you like. Chill until firm. The cheese may be shaped into logs and rolled in fresh herbs or coarsely ground pepper (I like a combination of pink, black and red). Or it may be mixed with minced chives and a little grated garlic. The cheese will keep, wrapped or in a container, for 2 weeks, and will become more tangy. Or it can be shaped into 4-ounce logs, wrapped well, and frozen for up to 6 months. Thaw in the refrigerator overnight.
HOMEMADE RICOTTA
Provided by Ina Garten
Time 43m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
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