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Category: Make it yourself
Prep Time: Cook Time: Total Time:
8 cups whole milk
1 cup heavy cream
3/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt, divided
1/4 cup chopped fresh herbs (such as parsley, basil, and/or oregano)
PREPARATION
Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190F, 25–30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15–20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
Fold chopped herbs and taste and add more salt if needed, into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.
do ahead:
Cheese can be made, wrapped in plastic, and refrigerated up to 4 days.
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Cheese Homemade
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Category: Make it yourself
Prep Time: Cook Time: Total Time:
8 cups whole milk
1 cup heavy cream
3/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt, divided
1/4 cup chopped fresh herbs (such as parsley, basil, and/or oregano)
PREPARATION
Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190F, 25–30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15–20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
Fold chopped herbs and taste and add more salt if needed, into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.
do ahead:
Cheese can be made, wrapped in plastic, and refrigerated up to 4 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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