Homemade Cheese Recipe
Follow these easy steps to make ricotta and paneer at home.
You've pickled and you've canned and you've fermented every part of your garden harvest. Ready to take your homesteading to the next level? Why not turn your goat or cow's milk into delicious cheese with this super easy recipe?
- 4 ½ cups whole milk
- 1 ½ cups heavy cream
- 3 tablespoons distilled vinegar
- 1 teaspoon uniodized sea salt
- 1 small clove garlic, crushed (optional, for herbed cheese variation)
- ½ teaspoon chives, minced (optional, for herbed cheese variation)
- ½ teaspoon parsley, minced (optional, for herbed cheese variation)
- ½ teaspoon basil, minced (optional, for herbed cheese variation)
Line a fine mesh strainer with two layers of woven cheesecloth and set in large bowl.
Bring dairy and salt to 180 F over medium heat. Remove from heat. Stir in vinegar, just until added. Let sit while solids separate from whey, 20 minutes or so.
Using ladle, move solids into strainer. Drain ricotta for at least an hour. When at desired consistency, spoon into an airtight container and store in fridge.
Add herbs if you like. If firmer cheese (like paneer) is desired, let sit in cheesecloth for longer, pressed between two weighted plates.
Yield: 2 cups
Recipe courtesy of Kale & Caramel