Val's Home Made Cheese With Garlic and Cayenne

Val's Home Made Cheese With Garlic and Cayenne

Made  times
Valorie 31

"Home-made cheese flavored with garlic and red pepper."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 45 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Fill a very large pot with water. Place stainless steel stock pot, cheesecloth, a large stainless steel spoon, strainer, and tongs in the water. Bring water to a boil. Boil utensils for 10 minutes to sterilize. Transfer sterilized items to a clean surface, drain water.
  2. Pour 2% milk and buttermilk into the sterilized stock pot, and place over medium-low heat. Slowly heat the milk to 180 to 185 degrees F (80 to 85 degrees C), stirring constantly. Scrape bottom of pot as the milk heats to prevent scorching. When the milk has reached the correct temperature, remove from heat. Very gently stir in the lemon juice, and let the milk cool to 100 degrees F (38 degrees C). Whitish curds will separate from the greenish-yellow whey. Do not over mix or agitate to preserve the curds.
  3. With slotted spoon, gently transfer the curds to the cheesecloth-lined colander. Gather up 4 corners of the cheesecloth, and tie into a bundle. Hang the bundle up over the sink from the faucet or a kitchen cabinet handle; allow to drip several hours until cheese curds are cool and moist but not sopping wet.
  4. Place the curds into a mixing bowl, and mix with kosher salt, garlic powder, and cayenne pepper until thoroughly combined. Place a piece of plastic wrap about 12 by 18 inches onto a work surface. Spoon the cheese along a shorter side of the plastic, and pick up the edge of the wrap to roll the cheese into a tight cylinder. Twist the ends closed to enclose the cheese in the plastic; refrigerate until thoroughly chilled.


Most helpful
Most positive
Least positive

As the submitter of this recipe, I just want to say that I have NEVER used bleach to sterilize the pans/utensils. Instead, put an inch of water into the pot(s), add utensils, and boil for 10 min...

Thanks for the recipe!! It turned out, even though I was pretty sure it would not. I did not stir the whole time. I stirred every so often gently, but I noticed that the whey went from the gr...

Other stories that may interest you