Fresh Cheese Recipe

Whole milk: The base of the cheese, providing the necessary fat and protein to create curds.

Lemon juice: Acts as an acid to curdle the milk, separating the curds from the whey.

Salt: Enhances the flavor of the cheese, making it more palatable and delicious.

• Whole milk - Substitute with 2% milk: If you prefer a slightly lighter cheese, 2% milk can be used, though the texture might be less creamy.

• Whole milk - Substitute with goat milk: For a tangier flavor, goat milk can be used, which will also result in a slightly different texture.

• Lemon juice - Substitute with white vinegar: White vinegar can be used as an acid to curdle the milk, providing a similar effect to lemon juice.

• Lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can also be used to curdle the milk, adding a slight apple flavor.

• Salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and taste.

• Salt - Substitute with kosher salt: Kosher salt can be used for a cleaner, less metallic taste.

• Allow the fresh cheese to cool completely before storing. This helps maintain its texture and flavor.

• Transfer the cheese to an airtight container. This prevents it from absorbing any unwanted odors from the fridge.

• Store the container in the coldest part of your refrigerator, typically the back, where the temperature is most consistent.

• For optimal freshness, consume the fresh cheese within 5-7 days.

• If you wish to freeze the cheese, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.

• Place the wrapped cheese in a freezer-safe bag or container, ensuring all air is squeezed out before sealing.

• Label the container with the date of freezing to keep track of its storage time.

• Frozen fresh cheese can be stored for up to 2 months.

• When ready to use, thaw the cheese in the refrigerator overnight. Avoid thawing at room temperature to maintain its quality.

• After thawing, give the cheese a gentle stir to restore its creamy texture before serving.

• 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 the cheese is warm.

• Stovetop method: Place the fresh cheese in a small saucepan. Add a splash of whole milk or cream to prevent it from drying out. Heat over low heat, stirring constantly, until the cheese is warmed through.

• 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 cheese from drying out. Heat for about 10-15 minutes, or until the cheese is warm.

• Double boiler method: Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl with the fresh cheese over the pot, ensuring the bottom of the bowl does not touch the water. Stir the cheese occasionally until it is warmed through.

• Steamer method: Place the fresh cheese in a heatproof dish and set it in a steamer basket. Steam over simmering water for about 5-7 minutes, or until the cheese is warm.

• Sous vide method: Seal the fresh cheese in a vacuum-sealed bag. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 30 minutes, or until the cheese reaches the desired temperature.

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

• Stirring spoon: Used to gently stir the milk after adding the lemon juice.

• Cheesecloth: Used to line the strainer and separate the curds from the whey.

• Strainer: Used to drain the curds from the whey.

• Measuring spoons: Used to measure the lemon juice and salt accurately.

• Thermometer: Optional, but can be used to monitor the milk temperature to ensure it reaches a simmer.

• Mixing bowl: Used to collect the drained whey if you wish to save it for other uses.

• Knife: Used to cut the cheesecloth if needed.

• Serving dish: Used to present the fresh cheese once it's ready.

Prepare ingredients in advance: Measure out the milk, lemon juice, and salt before you start cooking to streamline the process.

Use a thermometer: Heating the milk to the right temperature quickly can save time. Aim for around 85°C (185°F).

Multi-task: While the milk is heating, set up your cheesecloth and strainer to be ready for draining.

Quick cooling: After removing from heat, place the pot in a cold water bath to speed up the cooling process before draining.

Efficient draining: Gently press the cheese in the cheesecloth to remove excess whey faster.