How to make your own cheese

Waikato Times

PASS THE CRACKERS: Homemade cheese isn't quite up to the standards set by that bought in a shop, but it can still be good.

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Making your own cheese is a rewarding experience and a talking piece when served to a group of friends.

This cheese is similar to that of ricotta, just a little firmer. Once the cheese is made, it can also be used in savoury recipes such as quiche, pies or scones.

If you feel inclined to make this recipe, you will need a round, straight-sided, one litre plastic container that you can drill multiple holes in the bottom of.

You will also need a large piece of muslin cloth which can be purchased from most fabric stores.

This recipe calls for the inclusion of ¼ cup of fresh herbs.

I would suggest any of the following combinations such as sundried tomato & basil, rosemary, italian parsley and thyme or dill and garlic paste.

This is a very basic recipe just to give you a starting point.

Homemade cheese

Ingredients:

2.15 litres whole milk
150ml full cream
½ cup white vinegar
½ Tablespoon sea salt
¼ cup sundried tomatoes (drained of oil and finely chopped)
¼ cup fresh herbs, torn if using basil or chopped finely for rosemary, thyme or parsley

Method:

Put the milk and cream into a large saucepan and using a candy thermometer bring the mixture up to 90C. Remove from the heat and slowly stir through the vinegar to separate the curds and the whey.

Have a colander lined with the cheesecloth ready in the sink to pour the mixture into. When most of the liquid has passed through, add the salt, herbs and sundried tomatoes and stir to combine.

Bring the cheese cloth together and twist to encase the cheese applying a little pressure. Push this nice and snugly into the plastic container and then weigh down with a plate or disk that fits within the container and full tins to aid the remaining moisture to be pushed through the drill holes in the bottom of the container.

Place the container on a rack with a catchment dish underneath and place in the fridge overnight.

To serve, turn the cheese out onto a platter and drizzle with some extra virgin olive oil and a garnish. 

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