Cheese! I have to admit I'm not the most adventurous of cheese eaters (I generally only eat chedder, ha!) but I've always fancied having a go myself. I stumbled across a simple recipe for homemade cheese and with a little bit of tweaking, it became so easy that even a cooking amateur like me could handle it ;)
For this recipe, you'll need to gather a few simple household items. Just make sure you have a large pan which can hold over two litres of liquid, said liquid being two litres of good quality organic whole milk. You'll also need a wooden spoon, 3 large lemons and some sort of juicing device (I just used a little lemon squeezer), a colander, a large bowl, a large piece of muslin and... string.
So if you want to make a generous 400g-ish portion of soft cheese, just follow the steps below :)
- Slow boil the two litres of milk in the large pan, stirring regularly to stop the milk from sticking to the pan. In the meantime, juice the lemons and aim to collect 4 tablespoons of juice.
- Once the milk is boiling, remove it from the heat and slowly add the lemon juice while stirring the milk in one direction.
- You should see the milk forming little lumps of curd (aka your future cheese!) which separate from the liquid whey.
- Cover the pan and leave to one side for two hours or so. By this time, your curds should have settled nicely.
- Line the colander with the muslin and place it in the large bowl. Slowly pour the former milk mixture into the colander.
- Once the liquid has finished draining, gather the corners of the material together to form a tight little pocket which you should then use the string to tie together.
- Hang your contraption over a sink or bath so any further liquid will be safely collected and then leave it hanging for around 3 hours.
- Enjoy your cheese! :) It should last for at least three days if kept in the fridge!
Hannah xo
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