HOW TO MAKE CHEESE

If you're wondering how to make cheese, this recipe is a great one to get started with if you've never made cheese before.

This is a basic example of the cheese making methods that Greek farmers have used for centuries to make their own cheese, and to prolong the life of their milk.

This recipe is a simple easy process to make a delicious home made cheese. It has a similar consistency to Greek Anthotiros or Manouri or the Italian fresh ricotta.

One of the important things with cheese making is to use the best ingredients you can find. When you have a simple recipe such as this, the quality of the products will come through in the flavour and give you a great tasting cheese.

Equipment

large saucepan
colander
wooden spoon
cheese cloth
string

This recipe will make about 450g of cheese.

Ingredients

2 litres full cream milk - use the best quality you can
1/3 cup, 80ml freshly squeezed lemon juice

Preparation

In a large saucepan, heat the milk to 80 degrees C (175F).
Stir with a wooden spoon to prevent sticking on the bottom of the pan.
Remove from the heat and add the lemon juice.

Stir gently, moving the spoon in one direction each time.
You should see the milk separating into lumps.
These are the curds which become the cheese and the liquid is the whey.

Cover and let the milk set for about 2 hours.
You are looking for a clear separation of the curds and whey.
Place the colander in the sink.

Line the colander with cheese cloth.
Pour the curds into the lined colander.
When it has stopped draining, tie the corners of the cloth together with string and hang the bag to drain.

You can hang this over the sink or the bath.
Leave to drain for 2-3 hours or until the curds have stopped draining completely.
Remove the cheese from the bag.

It is now ready to eat.

Store in a covered container in the refrigerator and eat within 3-4 days.

Cuisipro Donvier Yogurt Cheese Maker

Another alternative, easier method to make a yogurt cheese is to use this Cuisipro Donvier Yogurt Cheese Maker. Follow the directions as above, then pour the curds into the strainer, which sits in the larger container, then place in the fridge and leave to drain. Using this product is a lot less messier.

You can also use the Yogurt Cheese maker to strain a runny yogurt and make it into Greek yogurt, just pour the yogurt into the strainer and put it in the fridge. You don’t need to leave it long until it gets the consistency of Greek Yogurt.

You can leave it longer and you will get a lovely thick creamy cheese you can spread or use for many other uses.

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