Food recipes
Chef John's Homemade Cheese
Chef John's Homemade Cheese Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, buttermilk, fluid, cultured, lowfat lemon juice, raw salt, table Directions: Heat milk in a heavy-bottomed sauc...
Chef John's Homemade Cheese
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
salt, table
Directions:
Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C).
Pour buttermilk and lemon juice into milk and remove from heat.
Stir gently with a wooden spoon; the curds and whey will begin to separate.
If mixture does not curdle, add another teaspoon of lemon juice.
Let milk mixture sit for 10 minutes.
Place a colander over a stockpot and line the colander with 4 layers of cheesecloth.
Ladle cheese curds into prepared colander.
Let drain for 5 minutes.
Gather the cheesecloth and tie at the top with twine or string.
Tie cheesecloth bag to a wooden spoon and hang it over the stockpot.
Let drain for 30 minutes.
Cut off tied top of cheesecloth.
Unwrap the drained cheese and turn out into a bowl.
Mix salt into cheese with a wooden spoon.
Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
salt, table
Directions:
Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C).
Pour buttermilk and lemon juice into milk and remove from heat.
Stir gently with a wooden spoon; the curds and whey will begin to separate.
If mixture does not curdle, add another teaspoon of lemon juice.
Let milk mixture sit for 10 minutes.
Place a colander over a stockpot and line the colander with 4 layers of cheesecloth.
Ladle cheese curds into prepared colander.
Let drain for 5 minutes.
Gather the cheesecloth and tie at the top with twine or string.
Tie cheesecloth bag to a wooden spoon and hang it over the stockpot.
Let drain for 30 minutes.
Cut off tied top of cheesecloth.
Unwrap the drained cheese and turn out into a bowl.
Mix salt into cheese with a wooden spoon.
Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.