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 it into curds and whey.

Salt: Enhances the flavor of the cheese.

When heating the milk, make sure to stir occasionally to prevent it from scorching at the bottom of the pot. Use a wooden spoon or a silicone spatula for gentle stirring. Once you add the lemon juice and salt, stir gently to avoid breaking the curds too much. After the milk curdles, let it sit undisturbed for the full 10 minutes to ensure the curds fully separate from the whey. When squeezing out the excess whey from the cheesecloth, be careful not to apply too much pressure, as this can make the cheese too dry.

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

• whole milk - Substitute with goat milk: Goat milk will give the cheese a distinct tangy flavor and a slightly different texture.

• lemon juice - Substitute with white vinegar: White vinegar can also curdle the milk effectively, though it may impart a slightly different taste.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can be used for a milder, slightly fruity flavor in the cheese.

• salt - Substitute with sea salt: Sea salt can be used for a more nuanced flavor profile.

• salt - Substitute with kosher salt: Kosher salt is a good alternative and will dissolve well in the mixture.

• 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 other odors in the fridge.
• Store the container in the coldest part of your refrigerator, typically the back of the bottom shelf.
• Consume within 5-7 days for optimal freshness and taste.
• For longer storage, consider freezing the cheese. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag to prevent freezer burn.
• Label the bag with the date to keep track of its storage time.
• When ready to use, thaw the cheese in the refrigerator overnight. Avoid microwaving as it can alter the texture.
• If you notice any off smells or mold, discard the cheese immediately to ensure safety.

• 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.
• Preheat your oven to 350°F (175°C). Place the fresh cheese in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for 10-15 minutes or until heated through.
• For a stovetop method, place the fresh cheese in a non-stick pan over low heat. Stir gently and continuously to ensure even heating, until the cheese is warmed through.
• If you prefer a steam method, place the fresh cheese in a heatproof bowl. Set the bowl in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until the cheese is heated through.
• For a quick and easy method, use a double boiler. Place the fresh cheese in the top part of the double boiler and heat over simmering water, stirring occasionally until warmed through.

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

• Stove: Provides the heat source for simmering the milk.

• Spoon: Used to stir the milk gently after adding lemon juice and salt.

• Cheesecloth: Lines the strainer to separate the curds from the whey.

• Strainer: Used to pour the curdled milk through, separating the curds from the whey.

• Bowl: Holds the fresh cheese after it has been separated from the whey.

• Measuring spoons: Measures the lemon juice and salt accurately.

• Thermometer: Optional, but can be used to monitor the milk temperature to ensure it reaches the right simmering point.

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

Use a thermometer: Heating the milk to the right temperature quickly can be easier with a thermometer, ensuring it simmers without boiling.

Line strainer ahead: Prepare the cheesecloth and strainer before you start, so you can pour the curdled mixture immediately.

Squeeze efficiently: Use a clean, dry towel to help squeeze out excess whey faster and more effectively.

Cool quickly: Place the fresh cheese in the fridge to cool it faster if you’re in a hurry to enjoy it.