WHAT IS CHEESE MADE OF RECIPES

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HOMEMADE FRESH CHEESE RECIPE | ALLRECIPES



Homemade Fresh Cheese Recipe | Allrecipes image

This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.

Provided by SUNFLOWER71

Categories     Everyday Cooking

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 1 hours 0 minutes

Yield 1 1/2 pounds of cheese

Number Of Ingredients 3

1 gallon whole milk
¼ cup white or cider vinegar
1 pinch salt

Steps:

  • Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
  • Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
  • After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Nutrition Facts : Calories 97.7 calories, CarbohydrateContent 7.4 g, CholesterolContent 16.3 mg, FatContent 5.3 g, ProteinContent 5.2 g, SaturatedFatContent 3 g, SodiumContent 65.1 mg, SugarContent 7.4 g

HOME MADE FARMER'S CHEESE RECIPE | ALLRECIPES



Home Made Farmer's Cheese Recipe | Allrecipes image

My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking.

Provided by MLYIN

Categories     Everyday Cooking

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1 pound

Number Of Ingredients 3

1 gallon whole milk
1 pinch salt
1 large lemon, juiced

Steps:

  • Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
  • When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
  • Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

Nutrition Facts : Calories 147.8 calories, CarbohydrateContent 11.8 g, CholesterolContent 24.4 mg, FatContent 8 g, FiberContent 0.3 g, ProteinContent 7.9 g, SaturatedFatContent 4.6 g, SodiumContent 97.8 mg, SugarContent 11 g

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HOME MADE FARMER'S CHEESE RECIPE | ALLRECIPES
My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking.
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  • Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
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