Best 4 Homemade Fresh Cheese Recipes

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In the realm of culinary delights, fresh cheese stands out as a versatile ingredient that can elevate any dish with its creamy texture and delicate flavors. This versatile ingredient has been a staple in many cultures for centuries, and its popularity continues to grow due to its wide range of applications. Whether you prefer a soft and spreadable cheese for your morning toast or a firm and crumbly cheese for your pasta dishes, our collection of homemade fresh cheese recipes has something to satisfy every palate. From the classic ricotta to the tangy feta and the creamy mascarpone, these recipes provide step-by-step instructions and helpful tips to guide you in creating your own fresh cheese at home. Embark on this culinary journey and discover the joy of crafting your own fresh cheese, ensuring the highest quality and freshness for your culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE FRESH RICOTTA CHEESE



Homemade Fresh Ricotta Cheese image

This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.

Provided by Sharon123

Categories     European

Time 10m

Yield 2 cups

Number Of Ingredients 3

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lime juice (or lemon, even vinegar works)

Steps:

  • Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
  • In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
  • Stir in lemon juice; cover and remove from heat.
  • Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
  • If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
  • Reduced Fat Ricotta:.
  • Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
  • Makes about 2 cups.

HOMEMADE RICH FRESH RICOTTA CHEESE



Homemade Rich Fresh RICOTTA Cheese image

This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.

Provided by Jangomango

Categories     Cheese

Time 12m

Yield 3 cups

Number Of Ingredients 5

12 cups whole milk
1 1/2 cups whole-milk yoghurt
1 1/2 cups heavy cream
1 pinch salt
1 pinch nutmeg (optional)

Steps:

  • In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
  • Boil for 2 minutes, or until the milk is very curdled.
  • Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
  • Place the strainer over a deep bowl and pour the milk through the strainer.
  • Drain 30 minutes, making sure the strainer does not rest in the liquid.
  • Gather up the loose ends of the cloth and twist gently to extract more liquid.
  • Transfer the curds to a bowl and stir in the salt and nutmeg.
  • Discard the liquid (whey).
  • The cheese will keep, refrigerated, for 3 days.

HOMEMADE FRESH RICOTTA CHEESE



Homemade Fresh Ricotta Cheese image

Usually if you hear the comment, "That's so cheesy" it really isn't a good thing. That phrase indicates something that is undesirable...tacky...dumb...unappealing...silly... cornball....dated. However, if you're using the phrase to describe a food WITH cheese, that is a whole 'nother matter. If you see someone eating Macaroni...

Provided by cassie thornburg

Categories     Salads

Time 35m

Number Of Ingredients 5

4 c whole milk
2 c heavy cream
1 tsp kosher salt
3 Tbsp white wine vinegar
cheesecloth and a large sieve

Steps:

  • 1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • 2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • 3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

HOMEMADE FRESH CHEESE



Homemade Fresh Cheese image

This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.

Provided by SUNFLOWER71

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 24

Number Of Ingredients 3

1 gallon whole milk
¼ cup white or cider vinegar
1 pinch salt

Steps:

  • Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
  • Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
  • After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g

Tips:

  • Use fresh, high-quality ingredients. This will ensure that your cheese turns out flavorful and delicious.
  • Make sure your milk is at the right temperature. The ideal temperature for making cheese is between 86°F and 90°F (30°C and 32°C).
  • Be patient. Making cheese takes time. It can take up to 24 hours for the cheese to fully set.
  • Don't skip the straining step. Straining the cheese removes the whey and helps to give it a smooth texture.
  • Be creative. You can add different herbs, spices, or fruits to your cheese to create different flavors.

Conclusion:

Making fresh cheese at home is a rewarding experience. With a little time and effort, you can create delicious cheese that is perfect for snacking, cooking, or baking. So what are you waiting for? Get started today!

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