Chef John's Homemade Cheese
Ingredients8 h 30 m servings 114 cals
- Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes.
- Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes.
- Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes.
- Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.
Per Serving: 114 calories; 5.6 g fat; 9.5 g carbohydrates; 6.6 g protein; 18 mg cholesterol; 399 mg sodium. Full nutrition
ReviewsRead all reviews 6
Delicious! I packed mine firmly into a ramekin, so I came out w/ a pretty firm cheese that had a slight tang to it that we loved. I served it drizzled w/ evoo and cracked black pepper, as sugges...
This was so very easy and I would definitely make it again. Before putting it into ramekins I divided it in half and put a little Old Bay and as much crab meat as it would take and still hold...
so happy and so surprised! I had a timid heart and kept it plain, but I'm going to experiment with other flavours. Unbelivable!!!
Looking forward to trying this, a simpler recipe for newbies is ricotta. Possibly the easiest cheese to make.