You won't believe how easy it is to make your own cheese! Shauna, an old online friend of mine, took a cheesemaking class a while back and now she's taught me to make homemade Queso Fresco cheese, which is a mild white cheese. Next I can't wait to try making mozzarella! She said there's only a little more to it, but assured me that it's still very easy and fast, too.
This cheese crumbles like feta, but tasted very mild like mozzarella. I only added sea salt and then crumbled it into a Mexican Lasagna, but Shauna said you can do anything with it. You can add garlic or other herbs and use it like you would any soft cheese. You could add jam or a little sugar and some cranberries for a sweet spread for bagels or crackers. It's very versatile.
Homemade Queso Fresco Cheese
- Gently heat milk in a saucepan until it reaches 160*. Turn the heat off and stir in citric acid. As you stir, it will begin to separate and curdle, and will take less than 2 minutes or so. (At this point I think this is called cottage cheese.)
- Once it's mostly all separated and clumpy, pour the cheese onto a cheesecloth that is draped over a collander which is setting over a bowl. Tie the corners of the cheesecloth up and hang them onto a knob and let the whey continue to drain into the bowl.
Isn't that Homemade Queso Fresco Cheese amazingly simple?
It only makes about 1 1/2 cups of cheese or so, you end up with a LOT of whey. Shauna has used it in her homemade bread (to replace the water) and said it turned out great. Or if you're using whey that hasn't been heated (like the whey in this recipe has), it is used to make lacto-fermented foods.
What else can we do with all the whey we have now? Also, let us know what are some other easy types of cheese to make?
***Don't miss all the great into in the comments below!