Homemade Fresh Cheese Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 11, 2006
Very easy and it tastes really good too! I just add alittle more salt for taste.
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Cooking Level: Expert

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Reviewed: Aug. 13, 2006
A cheese lover at heart, I was so excited when I saw this recipe. Unfortunately, we don't have any cheesecloth, but I found that an old, clean pair of pantyhose does the trick just as well. It yielded a ricotta-style cheese that would be good in filled pasta. Not much flavor, though, so consider doctoring it up to your liking. Mine was done in about 45 minutes.
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Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA
Living In: Gainesville, Florida, USA

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Reviewed: Jul. 25, 2006
I can't say anything about these exact directions...but the recipe itself is great. I just went to a cheesemaking class and these were the exact ingredients in the cheese we made. We didn't put the salt in until after the cheese had drained, mixing it into the cheese, not the milk. We also only went to 180 degrees temp. The fresh cheese is VERY good. I suggest mixing in a bit of pepper and herbs for a wonderful, spreadable herbed cheese - great on breads or crackers.
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Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

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