Homemade Cheese . . . of some sort

 
Recently I was blessed to accumulate a large quantity of goat’s milk. Knowing my family wouldn’t drink it all before it went bad, and not having a freezer large enough to store it, I decided to make cheese.
 
Haha.
 
Unfortunately, I am pretty lazy laid back and I didn’t feel like going out to buy rennet (I don’t much like the thought of using it either), so I decided to just sort-of make up my own recipe that didn’t use the nasty stuff. I was aiming for something like cream cheese, but it turned out more like ricotta or farmer’s cheese.
 
Not bad, if I do say so myself. 
 
It leaves you with quite a bit of whey, which I think is a good thing. It sure comes in handy when you’re making delicious lacto-ferments like cinnamon cranberry chutney, apple chutney, hummus, “pickle carrots“, or cauliflower
 
So, for anyone out there who’s adventurous enough to try this, here’s my recipe:
 
Homemade Cheese
Free of grain, gluten, and eggs. Full of dairy. 😉
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Ingredients
  1. 1 qt. whole milk
  2. salt to taste
  3. candy thermometer (handy, but not completely necessary)
  4. cheesecloth or something of the sort
  5. strainer or colander
Instructions
  1. Put the milk in a pot and let sit overnight or for about 12 hours. (Don't worry, you won't die from it.)
  2. Once it has separated, put it on the stove and heat to about 100 degrees. Keep it at this temperature until it thickens - about 1 1/2 hours or so. It should be ready when you can pick up a soft curd from the top of the pot.
  3. Line a strainer or colander with a cheesecloth or handkerchief (I actually used an old thin tank-top). Place this over a large bowl and pour the milk/curd mixture into the cheesecloth. Gather up the ends of the cloth and squeeze out the whey.
  4. Wrap the ends of the cloth tightly and place the whole contraption in the fridge overnight.
  5. In the morning, open the cloth and scrape out the cheese.
  6. Sprinkle with salt and mix in with your hands.
  7. Eat on a cracker with a cucumber slice, with fresh fruit, in a smoothie, whatever you feel like!
  8. Store leftovers covered in fridge.
Raias Recipes http://raiasrecipes.com/
 
Here’s what the process looks like in pictures:
 
Heating up the milk.
 
 
All ready to go!
 
 
Draining off the whey.
 
 
Unwrapping the cheese.
 
 
All salted and ready to eat!
 
 
Leftover whey.
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