Fresh Cheese Recipe

Whole milk: The base of our cheese, providing the creamy texture and rich flavor.

Lemon juice: Used to curdle the milk, separating the curds from the whey.

Salt: Enhances the flavor of the cheese, making it more savory and delicious.

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

• whole milk - Substitute with goat milk: For a tangier flavor, goat milk can be used, which will also result in a slightly different texture.

• lemon juice - Substitute with white vinegar: White vinegar can be used to curdle the milk in place of lemon juice, providing a similar acidic reaction.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can also be used as a substitute for lemon juice, adding a mild fruity note.

• salt - Substitute with sea salt: Sea salt can be used instead of regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute, though you may need to adjust the quantity due to its coarser texture.

• Allow the fresh cheese to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the cheese tightly in plastic wrap or place it in an airtight container. This prevents it from absorbing any unwanted odors from the refrigerator.
• Store the cheese in the coldest part of your fridge, typically the back of the bottom shelf. This ensures it stays fresh for up to a week.
• For longer storage, consider freezing the cheese. Cut it into portions suitable for your future use. This makes it easier to thaw only what you need.
• Wrap each portion in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the container with the date of freezing. This helps you keep track of how long the cheese has been stored.
• When ready to use, thaw the cheese in the refrigerator overnight. This slow thawing process helps maintain its texture and flavor.
• If you notice any changes in smell, texture, or color, it's best to discard the cheese. Freshness is key to enjoying its delicate flavor.
• For a delightful twist, mix in herbs or spices before freezing. This adds a burst of flavor when you thaw and use the cheese later.
• Enjoy your homemade fresh cheese in a variety of dishes, from salads to pastas, or simply on a slice of crusty bread.

• Place the fresh cheese in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, stirring gently in between, until warmed through.

• Preheat your oven to 300°F (150°C). Wrap the fresh cheese in aluminum foil and place it on a baking sheet. Warm in the oven for about 10-15 minutes, checking occasionally to ensure it doesn't dry out.

• Heat a non-stick skillet over low heat. Add the fresh cheese and cover with a lid. Stir occasionally, allowing the cheese to warm evenly without sticking to the pan. This method helps maintain the cheese's creamy texture.

• For a gentle steam, place the fresh cheese in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Cover and steam for about 5-7 minutes, stirring occasionally, until the cheese is heated through.

• If you have a sous-vide machine, seal the fresh cheese in a vacuum bag. Set the machine to 140°F (60°C) and immerse the bag in the water bath for about 20 minutes. This method ensures even reheating without altering the cheese's texture.

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

• Stirring spoon: Used to gently stir the milk after adding the lemon juice.

• Cheesecloth: Used to line the strainer and drain the whey from the curdled milk.

• Strainer: Used to separate the curds from the whey.

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

• Thermometer: Optional, but can be used to monitor the milk temperature to ensure it reaches a simmer.

• Mixing bowl: Used to collect the whey as it drains from the strainer.

• Ladle: Optional, but can be used to transfer the curdled milk into the cheesecloth-lined strainer.

• Rubber spatula: Optional, but can be used to scrape down the sides of the pot to ensure all curds are collected.

Use a microwave: Heat the milk in the microwave to save time instead of using a pot.

Pre-measure ingredients: Have the lemon juice and salt ready before you start.

Cheesecloth prep: Line the strainer with cheesecloth beforehand to avoid delays.

Quick curdling: Stir the lemon juice immediately after the milk starts to simmer for faster curdling.

Efficient draining: Use a larger strainer to speed up the whey draining process.