Fresh Cheese Recipe

Milk: The base of the cheese, providing the necessary proteins and fats for curdling.

Lemon juice: The acid that causes the milk to curdle and form curds.

Salt: Enhances the flavor of the cheese and helps preserve it.

When heating the milk, make sure to stir it occasionally to prevent it from scorching at the bottom of the pot. Once you add the lemon juice, continue to stir gently until the curds and whey separate completely. Using a cheesecloth to strain the mixture ensures that you capture all the curds, resulting in a smoother cheese. After draining, you can press the curds with a weight to remove any excess whey, which will give you a firmer texture.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free version, though it may result in a slightly different texture and flavor.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that has a similar consistency to cow's milk, making it a good alternative.

• lemon juice - Substitute with white vinegar: White vinegar can also curdle the milk and create the same effect as lemon juice.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can be used for a slightly sweeter and fruitier flavor while still achieving the same curdling effect.

• salt - Substitute with sea salt: Sea salt can be used for a more natural and slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt can be used for a less intense salty flavor, which can be adjusted to taste.

• Store your freshly made cheese in an airtight container to maintain its freshness. Ensure the container is clean and dry before placing the cheese inside.
• Place the container in the refrigerator. Fresh cheese can typically last up to a week when stored properly.
• If you plan to use the cheese within a few days, consider wrapping it in wax paper or parchment paper before placing it in the container. This helps to absorb any excess moisture and keeps the cheese from becoming soggy.
• For longer storage, you can freeze the cheese. Cut it into portions that you will use at one time, as refreezing can affect the texture.
• Wrap each portion tightly in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped portions in a resealable freezer bag, squeezing out as much air as possible before sealing.
• Label the freezer bag with the date so you can keep track of how long the cheese has been stored. Fresh cheese can be frozen for up to three months.
• When you're ready to use the frozen cheese, thaw it in the refrigerator overnight. Avoid thawing at room temperature, as this can lead to a loss of texture and flavor.
• Once thawed, give the cheese a good stir to reincorporate any separated whey. Use it in your favorite recipes just as you would with fresh cheese.

• Microwave method: Place the fresh cheese in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, stirring gently between each interval until warmed through.

• Stovetop method: Place the fresh cheese in a small saucepan. Add a splash of milk or cream to prevent it from drying out. Heat over low flame, stirring continuously until it reaches the desired temperature.

• Oven method: Preheat your oven to 300°F (150°C). Place the fresh cheese in an oven-safe dish. Cover the dish with aluminum foil to keep the moisture in. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't dry out.

• Double boiler method: Fill the bottom part of a double boiler with water and bring it to a simmer. Place the fresh cheese in the top part of the double boiler. Stir occasionally until the cheese is warmed through, ensuring it doesn't come into direct contact with the water.

• Steaming method: Place the fresh cheese in a heatproof dish. Set up a steamer basket over a pot of simmering water. Place the dish in the steamer basket, cover, and steam for about 5-10 minutes until the cheese is heated through.

• Pot: Use this to heat the milk until it starts to simmer.

• Stirring spoon: This will help you stir the milk and lemon juice to ensure the milk curdles properly.

• Cheesecloth: Line your strainer with this to separate the curds from the whey.

• Strainer: Place this over a bowl to catch the whey while the curds are being strained.

• Bowl: Use this to collect the whey that drains through the strainer.

• Measuring spoons: These will help you measure out the lemon juice and salt accurately.

• Mixing bowl: After draining, transfer the curds here to mix in the salt.

Use pre-warmed milk: Pre-warming the milk in the microwave can save you a few minutes on the stove.

Lemon juice substitute: If you don't have lemon juice, use vinegar as it curdles milk faster.

Cheesecloth alternative: Use a clean kitchen towel if you don't have cheesecloth.

Quick draining: Press the curds gently with a spoon to speed up the draining process.

Pre-measure ingredients: Have your lemon juice and salt ready before you start heating the milk.