Cheese Making


Ingredients for soft cheese
1l milk
acid – this is vinegar, lemon juice, or citric acid granules. I used lemon juice

Ricotta
Bring 1l milk almost to the boil, you know, when it is just starting to ‘wobble’, then remove from heat.

Then add the acid, little at a time. I would probably recommend 1tsp at a time. Each time add a spoon, stir. and repeat until the curds and whey separate. It will be approx. 2 tablespoons.

Allow to cool for around 30mins.
Pour through a fine muslin or cheesecloth!. Squeeze gently.

Save the whey (liquid) in a container (I use a kilner jar) and store in the fridge.
Wash the curds – put the curds back in the pan add cold water. stir, and strain, discard the water.

That is it! The curds are ricotta cheese!!
Store in a air tight container in the fridge for 3-5 days. It can be frozen for up to 3 months.

To make Paneer, which is a more solid cheese, make as ricotta, but squash it into a mould, the harder it is squashed into the mould the better it will hold together.

To make simple Halloumi, make as Paneer. Press out flat, place some mint leaves on one side of the cheese and fold in half. Halloumi can be made with sheep, goats or cows milk, or mix of 2 or 3. For better Halloumi, it is the same as this, the curds and whey will separate. cook for a further 30mins, then follow the steps as above.

Whey – use within a week. It can be used to boil pasta, or add to bread instead of the water, use in soups and stews or can even be fed to the chickens.

Cream Cheese
This is like Philidelphia!
Put natural yoghurt into a straining bag, leave to drip for 12-24 hours.

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One thought on “Cheese Making

  1. Pingback: Bodice « Made by PurpleSue

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