Fresh Cheese Recipe

Whole milk: The base of the cheese, providing richness and creaminess.

Lemon juice: Used to curdle the milk and separate the curds from the whey.

Salt: Enhances the flavor of the cheese.

When heating the milk, make sure to stir it occasionally to prevent it from scorching at the bottom of the pot. Once you add the lemon juice, stir gently but consistently to ensure even curdling. Allowing the mixture to sit undisturbed for 10 minutes helps the curds to form properly. When draining the curds in the cheesecloth, you can adjust the texture of your fresh cheese by varying the draining time; a longer drain will yield a firmer cheese, while a shorter drain will result in a softer texture.

• whole milk - Substitute with 2% milk: If you want a slightly lighter cheese, 2% milk can be used, though the texture may be less creamy.

• whole milk - Substitute with goat milk: Goat milk can add a unique tangy flavor to the cheese, though the texture may be slightly different.

• whole milk - Substitute with soy milk: For a dairy-free option, soy milk can be used, but ensure it is unsweetened and unflavored for best results.

• freshly squeezed lemon juice - Substitute with white vinegar: White vinegar can also curdle the milk effectively, though it may impart a slightly different taste.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can be used for a milder, slightly fruity flavor in the cheese.

• salt - Substitute with sea salt: Sea salt can be used for a more nuanced flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used for a cleaner, less intense saltiness.

• Allow the fresh cheese to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the cheese to an airtight container. This prevents it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. Fresh cheese can last up to a week when properly refrigerated.
• For longer storage, consider freezing the cheese. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped cheese in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the cheese in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, use the cheese within a few days for the best taste and texture. Refrain from refreezing as it can affect the quality.
• For added flavor, mix in herbs or spices before storing. This can enhance the taste and make your fresh cheese even more delightful.
• If you notice any off smells or mold, discard the cheese immediately. Freshness is key to enjoying homemade dairy products.

• Stovetop Method:

  1. Place the fresh cheese in a small saucepan.
  2. Add a splash of whole milk or cream to keep it moist.
  3. Heat over low flame, stirring gently until warmed through.
  4. Avoid overheating to prevent the cheese from becoming rubbery.

• Microwave Method:

  1. Place the fresh cheese in a microwave-safe dish.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-second intervals, stirring in between, until warm.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the fresh cheese in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the fresh cheese in a heatproof bowl or plate.
  3. Set the bowl or plate over the simmering water, ensuring it doesn't touch the water.
  4. Cover and steam for about 5-7 minutes, or until warmed through.

• Sous Vide Method:

  1. Place the fresh cheese in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove and serve immediately for a perfectly warmed, creamy texture.

• Pot: Used to heat the milk over medium heat until it starts to simmer.

• Stirring spoon: Essential for gently stirring the milk after adding the lemon juice to help it curdle.

• Cheesecloth: Lined in a strainer to separate the curds from the whey.

• Strainer: Holds the cheesecloth and allows the whey to drain out, leaving the fresh cheese behind.

• Measuring spoons: Used to measure the lemon juice and salt accurately.

• Mixing bowl: Placed under the strainer to catch the whey as it drains.

• Thermometer: Optional, but useful for ensuring the milk reaches the right temperature for curdling.

• Knife: Handy for cutting the cheesecloth if needed.

• Serving dish: For presenting your fresh cheese once it’s ready.

Prepare ingredients in advance: Measure and set aside milk, lemon juice, and salt before starting.

Use a microwave: Heat the milk in the microwave to save time.

Multi-task: While the milk is heating, prepare the cheesecloth and strainer.

Quick curdling: Use a bit more lemon juice to speed up the curdling process.

Press the cheese: Use a heavy object to press the cheese and drain faster.