Home made country cheese

I love my country style home made cheese. It’s elegant, tasty and very easy to make. Most importantly, I enjoy it a lot.

You can have plain cheese or add some fresh or dried herbs such as chives, mint, basil, oregano or nuts such as walnuts. It’s your choice.

 

DSC_0028.JPG

All you need is just two simple ingredients. I was over the moon when my cheese was ready. It looks so beautiful and really good. This cheese will not last for a long time but you can keep it in salted whey for about two weeks.

DSC_0035.JPG

Ingredients

  • 8 cups or 2 litres milk
  • 6 tbsp white vinegar or any acid such as lime / lemon juice

How to make it

First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.

Heat the milk in a pot over medium flame. Keep stirring , otherwise the milk will start to burn on the bottom. Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.

Now, turn the heat low and add vinegar. Then the magic happens and the curds separate from the whey.

Give couple of stirs and turn off the heat.

Now, use a strainer spoon and collect all curds and pour all them into the cheese cloth. Add salt to taste  and chopped herbs.

Bring the corners of the cloth together and squeeze out of all liquid. Put a weight on it for an hour to give it shape.

Do not through the whey away. Add some salt and keep the cheese in it for several days.

DSC_0024DSC_0025DSC_0027DSC_0028DSC_0035IMG_20180729_105159DSC_0033DSC_0031IMG_20180729_105145DSC_0041IMG_20180729_105639IMG_20180729_105626IMG_20180729_105701DSC_0050DSC_0051DSC_0041DSC_0042IMG_20180729_105139IMG_20180729_105623DSC_0033DSC_0038IMG_20180729_105135

DSC_0044

 

===================================================

Home made country cheese

Ingredients

8 cups or 2 litres milk
6 tbsp white vinegar or any acid such as lime / lemon juice

 

How to make it

First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.
Heat the milk in a pot over medium flame. Keep stirring , otherwise the milk will start to burn on the bottom. Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.
Now, turn the heat low and add vinegar. Then the magic happens and the curds separate from the whey.
Give couple of stirs and turn off the heat. Now, use a strainer spoon and collect all curds and pour all them into the cheese cloth. Add salt and chopped herbs.
Bring the corners of the cloth together and squeeze out of all liquid. Put a weight on it for an hour to give it shape.
Do not through the whey away. Add some salt and keep the cheese in it for several days.

2 thoughts on “Home made country cheese

Leave a Reply