Fresh Cheese Recipe

Whole milk: The base of the cheese, providing richness and creaminess.

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

Salt: Enhances the flavor of the cheese.

When heating the milk, make sure to stir it occasionally to prevent it from scorching at the bottom of the pot. Use a thermometer to ensure the milk reaches around 180°F (82°C) for optimal curdling when you add the lemon juice. After adding the lemon juice and salt, stir gently but thoroughly to distribute the acid evenly, which helps in forming uniform curds. When straining the mixture, use a double layer of cheesecloth to catch all the curds and ensure a smoother texture for your fresh cheese.

• whole milk - Substitute with 2% milk: If you prefer a slightly lighter cheese, 2% milk can be used, though the texture may 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 to curdle the milk in place of lemon juice, providing a similar acidic reaction.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can also be used as a substitute for lemon juice, adding a mild fruity undertone.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute for regular salt, providing a cleaner, less intense salty flavor.

• 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 refrigerator. Fresh cheese can last up to a week when properly refrigerated.
• For longer storage, consider freezing 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. Label it with the date to keep track of its freshness.
• When ready to use, thaw the cheese in the refrigerator overnight. This gradual thawing helps retain its texture.
• If the cheese appears crumbly after thawing, mix it with a bit of milk or cream to restore its creamy consistency.

• Microwave: Place the fresh cheese in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power in 15-second intervals, stirring gently between each interval until the cheese is warmed through.

• Stovetop: Use a non-stick skillet or a small saucepan. Add a splash of whole milk or a bit of olive oil to prevent sticking. Heat over low to medium heat, stirring occasionally until the cheese is evenly warmed.

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

• Double Boiler: Fill a pot with a couple of inches of water and bring it to a simmer. Place the fresh cheese in a heatproof bowl and set it over the simmering water. Stir occasionally until the cheese is warmed through.

• Steamer: If you have a steamer basket, place the fresh cheese in a heatproof dish and set it in the steamer. Cover and steam for about 5-7 minutes, or until the cheese is heated to your liking.

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

• Stirring spoon: Essential for mixing the lemon juice and salt into the milk.

• Cheesecloth: Helps strain the curdled mixture to separate the curds from the whey.

• Strainer: Supports the cheesecloth and aids in the straining process.

• Bowl: Placed under the strainer to collect the whey.

• Ladle: Useful for transferring the curdled mixture into the cheesecloth.

• Weight: Used to press out excess liquid from the cheese.

• Thermometer: Optional, but can be used to monitor the milk temperature to ensure it simmers correctly.

Prepare ingredients in advance: Measure out the milk, lemon juice, and salt before starting to save time during the cooking process.

Use a microwave: Heat the milk in the microwave to speed up the process instead of using a pot on the stove.

Double the recipe: Make a larger batch of fresh cheese and store it in the fridge for later use, reducing the need to repeat the process frequently.

Pre-cut cheesecloth: Have your cheesecloth pre-cut and ready to go to streamline the straining step.