Homemade Cheese Recipe

I made my own cheese for the first time ever. It is totally homemade and I am totally proud of it! I might be flattering myself, but I actually think it was a successful culinary attempt. And of course I had to parade share it on my blog.

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Ingredients:

  • 6 cups organic whole milk
  • 4 large eggs, all natural cage-free
  • 1 (heaping) tablespoon of sea salt
  • 1 whole lemon

(You will also need some cheesecloth and a colander)

Directions:

In a medium heavy-bottom pot bring your milk to boil over medium heat. Stir often. While milk is heating, juice your lemon and whisk the eggs until the mixture homogenous. Do not over beat eggs.

Once the milk gets close to boiling and you see tiny bubbles forming around the edge, add salt and stir. When milk start to boil, turn the heat down to low and add your egg mixture to milk while stirring. Now add lemon juice and stir again. Milk will start to curdle. While stirring often, keep your curdled milk on low heat for another 7-10 minutes. In a meanwhile, put a colander over a large bowl and line it with several layers of cheesecloth. When curds of milk get formed into a large pieces and the liquid around them becomes yellow-greenish color, turn the heat off. 
Pour the content of the pot into your lined colander and let it sit over a bowl until the whey is not dripping anymore from the colander. Once the majority of whey is drained from curds, discard whey from the bowl (or reserve for other use). Return the colander to the empty bowl, fold cheesecloth ends over curds, cover with a small plate and put a heavy weight on top. I used a large glass bottle filled with liquid.
When your cheese cools down completely, transfer the colander (with the weight on top) to the fridge overnight.
In the morning, take the cheese out of the cheesecloth, cut up to your liking and ENJOY your all-natural homemade cheese with no additives!
Next time I will play with this recipe a bit and will try adding different herbs and spices to it.

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This entry was posted in RECIPES.

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