Chef John's Homemade Cheese recipe
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Ingredients
- 1 quart whole milk 1 cup cultured buttermilk 2 teaspoons lemon juice, or as needed ¾ teaspoon salt
Nutrition Info
- 114.4 caloriescarbohydrate: 9.5 gcholesterol: 17.9 mgfat: 5.6 gfiber: : -protein: 6.6 gsaturatedFat: 3.3 gservingSize: -sodium: 398.6 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Homemade Cheese
Directions
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Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon, the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes.
Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes.
Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes.
Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.