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Introduction
Making homemade cheese with milk and yeast is an easy and rewarding way to enjoy fresh, creamy cheese without the complexity of traditional cheese-making processes. This recipe simplifies the process, using common kitchen ingredients, and is perfect for beginners looking to try their hand at cheese-making. With just a few simple steps, you’ll have a delicious cheese that can be used in a variety of dishes, from sandwiches to salads or even as a snack on its own.
Ingredients:
4 cups of whole milk
2 tablespoons of yeast (active dry yeast)
1/2 teaspoon of salt
1 tablespoon of lemon juice (or vinegar)
2 tablespoons of olive oil (optional, for extra creaminess)
1/4 teaspoon of garlic powder or herbs (optional, for flavor)
Instructions:
Prepare the Milk: In a large saucepan, heat the whole milk over medium heat until it begins to steam, but not boil. Stir occasionally to prevent it from burning.
Activate the Yeast: While the milk is heating, combine the yeast with 1/4 cup of warm water (around 110°F). Stir and let it sit for 5-10 minutes, until it becomes frothy.
Add the Acid: Once the milk is heated, add the lemon juice or vinegar to the milk, stirring gently. This will help the milk curdle and form the curds needed for the cheese.
Combine the Yeast and Milk: Slowly pour the activated yeast mixture into the milk, continuing to stir gently. You should start to see curds forming as the milk separates into curds and whey.
Let it Sit: Turn off the heat, cover the pot, and let it sit for 15-20 minutes. During this time, the curds will continue to form and settle.
Drain the Curds: After the resting period, place a cheesecloth or fine mesh strainer over a bowl, and carefully pour the curds and whey through it. Let the liquid drain for about 10-15 minutes.
Season and Shape: Once the curds are drained, transfer them to a mixing bowl. Add salt, olive oil, and any additional seasonings (like garlic powder or herbs) to taste. Mix well, then shape the cheese into a ball or press it into a container.
Chill and Firm: Place the shaped cheese in the fridge for at least 2 hours to firm up and set its texture.
Serving and Storage Tips:
Serving: Serve the homemade cheese on crackers, bread, or as a topping for salads and pasta dishes. It can also be used in place of ricotta or other soft cheeses in your favorite recipes.
Storage: Store your homemade cheese in an airtight container in the refrigerator for up to a week. For best texture and flavor, consume within a few days. If you want to keep it for longer, consider freezing the cheese (although it may change the texture slightly).
Variations:
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