liketocook
The Joy of Cheese-making
Filed in archive Around The Kitchen , Recipes by karen on June 14, 2006
fresh cheese
Guess who's grinning like the baby in the picture!

I probably even grinning like a Cheshire cat when I tasted my first batch of fresh cheese last night. It was so simple, I don't know why there are not many people making their own!

My cheese tasted wonderful, with a slightly nutty taste. It's still a bit lumpy like cottage cheese and I prefer it a bit smoother. I'll work on that first before posting the detailed procedures. But for the not-Faint-of-heart, here are the general instructions:


  • Pasteurise 1 litre milk in a double boiler till very fine bubbles appear on the surface.

  • Gradually pour 2 cups of water mixed with 2 tablespoons vinegar.

  • Stir gently until the curds form into a solid mass, floating on top of a light, yellowish liquid (whey).

  • Strain into a cheesecloth, reserving around 2 cups of the whey.

  • Dissolve 1 tablespoon salt in the reserved whey and immerse the curds for 10 minutes.

  • Drain and cool.


That's about it! You'll hear about my cheese-making adventures occasionally. In the meantime, I'll have to perfect my strokes for a smoother texture.

By the way, the cheese is delicious with jam on toast!

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Tags: cheese  homemade  food  making  cook  cheese+making  make+cheese  posted+june 
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