MAKE CHEESE AT HOME
Everything you need to get started is here.
Choose a recipe below, and we will guide you through it step by step.
BEFORE YOU START:-
Use fresh pasteurised & unhomogenised milk – do not use UHT longlife milk.
Make sure your hands, utensils, moulds, & work area are thoroughly clean.
Please have your thermometer, mould, draining cloth & ingredients ready before you begin.
Difficulty: Easy
Time: 3hours + draining
You’ll need: 2Ltrs milk, Fromage Blanc Culture, 1-2 drops liquid rennet (diluted in 1 tablespoon non-chlorinated water) cheese salt to taste.
Makes approx. 350g
Method:
1. Pour the milk into a clean saucepan & gently warm to 36degrees Celsius.
2. Sprinkle the culture over the surface. :eave for 2minutes to hydrate, then gently stir through.
3. Add the diluted rennet & stir gently for about 30 seconds.
4. Cover & leave undisturbed at room temperature for 1 hour or until a soft curd (milky jelly) has formed.
5.Line your mould with the cheesecloth & gently spoon in the curd.
6. Allow to drain in the refrigeratorfor 4-8hours depending on how creamy or firm you like it.
7. Transfer to a clean container & add cheese salt to taste.
8. Serve plain or mix through crushed herbs & peppercorns or chilli mix.
Cheesemaker’s Tip: don’t rush the draining. A shorter drain gives you a beautiful spreadable cheese & longer draining gives a firmer cheese suitable for marinating.
Difficulty: Easy & Quick
Time: 1 hour
You will need: 2Ltrs full cream milk, 1/2 teaspoon cheese salt, 60ml white vinegar or fresh lemon juice.
Method:
1. Pour milk into a saucepan & heat slowly to 90-95degrees Celcius, stirring occasionally so it doesn’t stick.
2. Remove from the heat.
3. Add the vinegar or lemon juice & stir gently for about 20seconds.
4. Leave undisturbed for 10minutes. You should see white curds separating from the yellowish whey.
5. Line your mould with cheesecloth & gently ladle the curds into it.
6. Allow to drain for 30minutes for a creamy ricotta or longer for a firmer result.
7. Sprinkle with cheese salt & gently combine.
8. Refrigerate before serving.
Cheesemaker’s Tip: Handle the curds gently. The less you disturb them the softer your ricotta will be.
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Difficulty: Easy
Time: 3hours +
You’ll need: 2Ltrs full cream milk, 60ml white vinegar, 1/2-1 teaspoon cheese salt.
Method:
1. Slowly heat the milk to 90-95degrees Celsius.
2. Remove from the heat & gradually stir in the vinegar.
3. Leave for 15minutes until the curds clearly separate from the whey.
4. Ladle the curds into a cheesecloth lined mould.
5. Drain for approximately 30minutes.
6. Mix the cheese salt gently through the curds.
7. Gather the cloth around the cheese & return it to the mould.
8. Plance a small clean weight on top and press for 102 hoursin the refrigerator.
9. Remove from the mould and refrigerate.
Cheesemaker’s Tip: For a soft cheese, use very little weight. More pressure produces a firmer and more sliceable cheese.
Difficulty: Easy
Time: 3hours +
You’ll need: 2Ltrs full cream milk, 80mls fresh lemon juice or white vinegar, 1/2 tsp cheese salt.
Method:
1. Heat the milk slowly until it just reaches the boil; stir regularly.
2. Reduce the heat & gradually add the lemon juice or vinegar.
3. Stir very gently until the curds separate completely from the whey.
4. Remove from the heat & leave for 10-15minutes.
5. Pour through your cheesecloth lined mould.
6. Rinse the curds briefly with cool drinking water to remove excess acidity.
7. Add the cheese salt & combine.
8. Fold the cloth over the cheese & place a clean weight on top.
9. Press in the refrigerator for 2 hours.
10. Unwrap & cut into cubes.
Cheesemaker’s Tip: Paneer needs a good firm press. It should be solid enough to cube without crumbling.
Difficulty: Easy
Time: 2hrs +
You’ll need: start by making the Fromage Blanc recipe above.
Method:
1. Place the drained Fromage Blanc into a clean bowl.
2. Add salt, herbs & pepper
3. Fold together gently until evenly distributed.
4. Taste & adjust the seasoning to your liking.
5. Spoon back into the mould if you like a shaped cheese, or place directly into a clean container.
6. Refrgerate for at least 1hour before serving allowing the flavour to develop.
Try anther version: cracker peper and lemon rind, chilli & herbs or honey & thyme.
YOU'RE NOW A CHEESEMAKER !
