Your favorite cheese recipe?

[RockyToggRanch]

What is your "go to" recipe for a quick batch of cheese when you really need to use up some milk?

I've been making a double batch of feta everyday after work. I love it and it's pretty easy.

Is there another cheese that is as quick and easy as feta? I have no presses yet, so cheese cloth and small colanders are my current options.

recipes would be awesome

Thanks
Cindy

 

[aggieterpkatie]

The only cheese I've made yet (because of lack of funding for rennet and other supplies ) is farmers cheese.

Here's what I do:

-heat 2 qts of milk to 180* (stirring frequently to avoid scalding)
-when it gets to temp, add 1/2 cup lemon juice
-let sit for ~15 seconds so it can form curds
-gently pour/ladle into a cheese cloth lined colander (over a bowl)
-hang so the whey can drain (sometimes takes an hour, sometimes longer depending on how firm you want the cheese)

Then you can use this base to make different flavored cheeses! I really like adding salt (around a tsp) and different herbs. Dill is good, and parsley.

But just the other day I made some with fresh basil and oregano and drizzled some olive oil in it. Oh.My.Gosh! It was sooo good!!

 

[RockyToggRanch]

Is that a soft spreadable cheese? It sounds easy enough. Thanks.

 

[RockyToggRanch]

I got my citric acid powder and strong lipase in the mail today, so I might try something different tonight.

 

[chandasue]

I either make a lemon cheese like aggieterpkatie posted or I make Fromage Blanc, soft cheese similar to cream cheese, just a little drier consistency, we eat it on crackers, sandwiches, bagels, crepes and makes good cheesecake! It's super easy too. http://www.cheesemaking.com/store/p/138-Fromage-Blanc-DS-5-pack.html

 

[RockyToggRanch]

I either make a lemon cheese like aggieterpkatie posted or I make Fromage Blanc, soft cheese similar to cream cheese, just a little drier consistency, we eat it on crackers, sandwiches, bagels, crepes and makes good cheesecake! It's super easy too. http://www.cheesemaking.com/store/p/138-Fromage-Blanc-DS-5-pack.html

Thanks! I was just on that sight reading the mozzarella recipe. I think I'll try that one tonight. Any tips on mozz?

 

[chandasue]

I haven't tried to make mozzarella yet. I can't get over how good the fromage blanc is so I just keep making that. LOL

 

[aggieterpkatie]

Is that a soft spreadable cheese? It sounds easy enough. Thanks.

It's pretty soft, but crumbly. I just kinda mash it on the cracker so it holds long enough to get to my mouth. I think you can also tie it in cheese cloth to make it a solid ball (or whatever shape you want).

 

[RockyToggRanch]

I haven't tried to make mozzarella yet. I can't get over how good the fromage blanc is so I just keep making that. LOL

That's how I feel about the strong feta. I've been making every night.

Does anyone know if feta has to stay in the brine? My recipe says to age in brine for 1-4 wks... but then what??

Do you HAVE to put in brine? I don't like all the salt.

 

[chandasue]

My recipe for feta (that you inspired me to try for the first time ) says to let it age 4-5 days. I'm thinking at that point I'm going to pour off the brine. Feta you buy at the store certainly isn't sitting in brine when you buy it.