Chef John's Homemade Cheese Recipe - Allrecipes.com
Chef John's Homemade Cheese  Recipe
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How to Make Cheese
See how to make your own fresh homemade cheese. See more
  • READY IN 8+ hrs

Chef John's Homemade Cheese

Recipe by  

"Usually making something like fresh cheese at home is done because it's higher quality, and much cheaper. This recipe for fromage blanc, or farmer's cheese, flies in the face of that conventional culinary wisdom. So why bother? Because, for any self-respecting foodie, making a batch of homemade cheese is definitely on the culinary 'bucket list.' Before you cash in your apron for good, you should experience the magic of watching a pot of milk turned into cheese. And if all this sounds kind of cheesy, so be it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 8 hrs 30 mins
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Reviews More Reviews

Mar 30, 2014

Delicious! I packed mine firmly into a ramekin, so I came out w/ a pretty firm cheese that had a slight tang to it that we loved. I served it drizzled w/ evoo and cracked black pepper, as suggested by chef John and spread it over lightly toasted baguette. This did not remind me of ricotta, but sort of a mild feta, which really appealed to my ricotta hating, feta loving hubby. So simple and VERY tasty...a definite keeper~YUM! Thanks for sharing. :)

 
May 05, 2014

Very easy recipe I added some dillweed along with the salt

 

4 Ratings

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 399 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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