SO,
i had promised that i would do a post for some of my easy homemade cheeses. i won't have pictures for you since i'm not going to make them but i'm just going to give you the recipe.
keep in mind that i have been extremely lazy this past year (or extremely busy being a single parent. you pick the reason.) so i haven't made these cheeses for a while. but i have made them, they are easy, and they do taste incredible. you really should try it, even if you only do them once.
here we goooooooo!
HOMEMADE RICOTTA
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
pour the mixture into the lined sieve and let it drain 1 hour. after discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
HOMEMADE COTTAGE CHEESE
- 1 gallon pasteurized skim milk
- 3/4 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 cup half-and half-or heavy cream
pour the skim milk into a large saucepan and place over medium heat. heat to 120 degrees F. remove from the heat and gently pour in the vinegar. stir slowly for 1 to 2 minutes. the curd will separate from the whey. cover and allow to sit at room temperature for 30 minutes.
pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. once cooled, squeeze as dry as possible and transfer to a mixing bowl. add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. if ready to serve immediately, stir in the half-and-half or heavy cream. if not, transfer to a sealable container and place in the refrigerator. add the half and half or heavy cream just prior to serving.
HOMEMADE CREAM CHEESE
- 8 oz cottage cheese
- 1/2 cup sour cream
press the cottage cheese and sour cream through a fine sieve. add a pinch of salt if desired. pack into a cheesecloth-lined sieve or draining mold over a bowl. fold cheesecloth over cheese, place a small weight on top and refrigerate 24 hours. unmold and serve.
HOMEMADE BOURSIN CHEESE
- 8 oz cottage cheese
- 1/2 cup sour cream
- 2 tsp fresh chopped chives
- 2 tsp fresh chopped parsley
- 2 cloves crushed garlic
- salt and pepper to taste
press the cottage cheese and sour cream through a fine sieve. gradually beat in the seasonings and pack into a cheesecloth-lined sieve or draining mold over a bowl. fold cheesecloth over cheese, place a small weight on top and refrigerate 24 hours. unmold and serve.
HOMEMADE PANEER CHEESE
- 2 quarts heavy cream
- 1/2 cup white wine vinegar
in a thick- bottomed pan, bring the cream to boil, remove from the heat and add the vinegar. stir, then leave for 5 minutes. the milk will begin to curdle. now pour it through a sieve or a colander lined with cheesecloth. allow the water to drain, then squeeze the remaining curd and chill in the refrigerator. chop the cheese into thumb-size pieces and fry in butter with some chilli, garlic and sea salt or just eat it plain.
happy cheese making!!!
