Quick Homemade Cheese

Did you know it's well easy to make your own cheese?

As cheese goes this won't be taking home any awards but it is ready in under an hour and there is a good feeling when people go 'Ooooo' when you say it was homemade.

It's very simple to make and used across the world. You may know it as paneer or queso fresco. Whatever you call it, it's definitely easy peasy speedy cheesy!

You can make it crumbly or firmer if you want to slice it. If putting in an Indian dish, go for the loose approach. For more of a tricolore approach, go for the compressed version.

In this version, I've used a compressed cheese to replace the more traditional mozzarella with some nice tomatoes and basil for a quick and fresh starter.

Step 1 - Prep

• You need a large saucepan, a sieve and some cheese cloth, muslin or jay clothes (Non-scented is essential)

• Place the cloths in the sieve, on top of the pan
• Make a bowl shape in it ready for separation

Step 2 - Turn up the heat

• Put the milk and salt into a pan

• Slowly heat to just boiling
  #Tip: Use a thermometer here if you have one. Somewhere between 99C and 100C it will very quickly rise up the side of the pan. When this happens, kill the heat and its go time

• When its ready, take off the heat and add the vinegar, give it a few seconds and stir.
  The milk will split and curds will form. If it doesn't go really lumpy, add a little more vinegar

• At this point pour it all into the cloths, give it a couple of minutes for the steam to dissipate otherwise it will be too hot

• Bring together and slowly twist. The more you twist, the tighter the cheese will be as moisture is removed

• Throw away the whey to stop it steaming the cheese

• Leave for at least 30 minutes

• That's it. Your cheese is ready to go

 

 

 

 

 

Homemade Cheese

• 1 litre of whole milk
• 2 tsp fine salt
• 1 tbsp cider or white wine vinegar