Before I try anything more fancy, I'm trying an easy recipe tonight for Queso Blanco(soft white cheese). All that is required is milk and vinegar, or lemon juice. See recipe here. I'll add pictures and a review later.
Update: This cheese was mild and tasty even before I added salt. It tasted a bit stronger than cream cheese with a crumbly consistency. I made it with Goya brand lemon juice, and only used half a gallo
n of milk. I added two tablespoons of lemon juice, but it was not enough, so I just kept adding it until the curds separated from the whey. I probably used at least 1/4 cup of lemon juice. I didn't have cheese cloth, so I lined a plastic colander with paper towels, perched it over a bowl, and drained the cheese this way in the refrigerator for several hours. After it had drained, the cheese came away from the paper towels just fine. This cheese is very doable compared to aged hard cheese which requires special enzymes.It does take a lot of milk to make a good amount of cheese. I think I got less than two cups(unpacked) with a half gallon of milk. It may be less expensive to buy cheese at the store, but this recipe is good in a pinch if you are out of cheese.
9 comments:
I would like to try this someday. Thank you! Have you ever made your own yogurt? I LOVE it!
Janet
www.homeward4.blogspot.com
www.thegoodybox.blogspot.com
www.homeschoolercafe.blogspot.com
I have a brother an a sister who make their own cheeses. I havent tried it yet. Maybe I should!
L.L., yes on the yogurt. I have a yogurt machine, and if you drain it, you can make yogurt cheese(like Greek yogurt). :)
Mrs D, I wish you would because I'm sure I could learn from you as your sister will probably give you tips. The hard cheese looks really difficult from what little I've read online, but I am sure there are easier ways. From what I understand, if you use raw milk, it's easier. Otherwise, you have to purchase the enzymes to make the cheese. Sounded like a hassle.
I'm VERY interested in this. Do you use this cheese as a spread like cream cheese? Thanks for the recipe.
You are welcome. :) I'm just exploring cheese making, and this is my first cheese. I think you can make a cream cheese like cheese, but this one turned out crumbly. I'll have to do more research because I would like to make a spreadable cheese.
My friend makes her own yogurt, and it's delicious. Something about making it myself unnerves me, though. Cheese... that could be interesting!
Alexandra, do you ever write or accept guest posts? I help run a frugal blog (FabuDaily.com), and I'd love to talk to you about an ongoing relationship. E-mail me at shayna@fabumarketing.com if you're interested :)
Hope to hear from ya!
Thanks so much for the offer, Shayna! What a great opportunity to branch out, but I haven't the time. I'm staying small for now...just trying to help out anyone who might benefit from my experiences(and finds) with homeschooling on one income. I know I could reach more people, but this is my limit. Thanks again for the offer. :)
Alexandra,
In the mutter paneer recipe I used to make, I made the paneer myself in the way you describe.
Then I would wrap the cheese in muslin put it between two plates and put something heavy on top and refridgerate overnight.
This made a block of cheese which I sliced and fried in order to make the rcipe. I sued some of the way in the sauce part so not too much was wasted.
It was really good. We buy paneer in shops now. {g}
Dorothy
I was wondering how to get it into a block, thanks!
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