Make your own cheese at home
If you are someone who spends more time in the supermarket browsing the cheese counter than at a fashion apparel store, you know that you are truly addicted to cheese. Cheese is indeed a fabulous invention, and is among the richest dietary sources of calcium. It plays an essential role in bone health and functioning of the nervous system. Here we bring you some recipes for the kind of cheese you dream of – smooth, spongy and soft with a creamy texture. So just put on your apron and get started with making your own delicious cheese at home with no chemicals, stabilizers or preservatives.
Cottage Cheese (Paneer)
Cube it, fry it, and season with spices to enjoy it with chapatti , or drop it over toasted bread and enjoy as evening snack, the soft and crumbly cottage cheese can be enjoyed in many avatars. Here’s how you can make it at home.
- Full cream milk 1 kg
- Sour lime juice 2 tbsp
1. Boil the milk, lower flame and add lime juice, continuously stirring till the milk begins to curdle.
2. When the whey is clear, shut off the heat and leave for around 5 minutes.
3. Drain curdled milk through a fine cloth and leave to set for an hour or so.
4. Your cottage cheese is ready. As simple as that!
5. The left behind whey is very nutritious and can be used in lentils, rice and gravies.
With just three simple ingredients, you can make this yummy yogurt based cheese spread all by yourself.
- Yogurt 1 kg
- Salt to taste
- Dry mint handful
1. Take some yogurt and beat it till it’s smooth and uniform.
2. Add some salt and give it a whisk. Add the mint.
3. Hang this mix in a muslin cloth and leave for 24 hours.
4. Your yogurt cheese will be ready after a day.
5. It will have a somewhat clay-like texture. You may roll it out into small balls and leave it in olive oil.
It tastes very similar to cottage cheese and is incredibly easy to make. Use it on bread, in salads, or as a stuffing in ravioli.
- Full cream milk 2 litres
- Vinegar/lime juice as required
- Salt to taste
- Cooking thermometer
1. Heat the milk to somewhere between 80 to 93 degrees Celsius.
2. While the milk is being heated, put 1/4th teaspoon of salt.
3. When the milk reaches the right temperature, turn off the heat and add 1 tablespoon of vinegar/lime juice.
4. Immediately, the milk will start to curdle. Lift the clumpy part and put it in a cheese cloth and strain for at least an hour.
5. Home-made Ricotta is ready!
Making cream cheese at home is really easy. Cream cheese you get in the market is pretty expensive, but this recipe is very cheap, and the cream cheese turns out extremely delicious. All you need to arrange for is a few hours and a couple of ingredients.
- Full fat milk 2 litre
- Yogurt/curd around 1 cup
- Bring milk to boil, add a few tablespoons of curd while mixing continuously.
- After the milk curdles, switch off the flame. Strain the curdled mix using a muslin cloth lined sieve placed over a bowl.
- Press it to remove as much water as possible. Place a heavy weight object over it for half an hour to get a beautiful block of paneer.
- Place the paneer in a blender and make it into a smooth puree.
- Add ½ cup curd and blend it again until smooth.
- Line a sieve with muslin cloth and pour the mix in it.
- Keep it in fridge for up to 48 hours, discarding water collected in the bowl at regular intervals.
- What you are left with is a wonderfully creamy cream cheese. Use it to make sandwiches, cheese cakes, and various other recipes.
Making mozzarella at home is far easier than you might have expected. Here’s a simple, foolproof two-ingredient recipe for you to enjoy the goodness of home-made mozzarella in salads, sandwiches as well as main course dishes.
- Fresh mozzarella curd 350 grams
- Kosher salt
- Heat a pot of water with a generous amount of Kosher salt.
- Place the curd in another large bowl. Add enough salted hot water to completely cover the curd.
- Leave for about 3 minutes until the curd softens. Gather it into a ball and hold it over the water.
- Fold and pull it for about five minutes until it gets elastic. Dip it back into the hot water if it gets stiff. Don’t overwork the curd, or else it’ll end up in rubbery cheese.
- When soft and smooth, divide the curd into 4 portions and form each into a ball.
- Plunge the mozzarella balls into the bowl of ice water and let cool.
- Your cheese is ready to slice and eat. You can refrigerate leftovers, covered with salted water, for up to 1 week.
Now that you know how to make your own home-made cheese that is both delicious and healthy, why not try your hand at it! Trust us, you’ll love it as you watch the milk coagulate and turn into little lumps of heaven.