cheese making

Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. &nbsp;Many Latin foods use this ingredient and it is so easy. &nbsp;

How to Make Perfect Queso Fresco

gal whole milk

vinegar (white, distilled)

Tbsp apple cider vinegar

tsp Kosher salt

Place a cheese cloth lined colander over a large bowl of pasta pot.

On medium heat bring milk to 170'F, stirring constantly to avoid uneven heating.

When the milk reaches the desired temperature, remove from heat and add vinegar types. Stir a couple of times, then allow it to sit untouched on the stove top for about 30-45 minutes.

Using a knife start breaking up the curds gently then start transferring to a colander using a slotted spoon.

Allow the curds to sit untouched for about 30 minutes so they can drain properly. Add salt and stir lightly.

Next, gather the edges of the cheesecloth and tie with kitchen twine or a twist tie. Hang from your sink faucet, and allow it to drip for about 30 minutes.

Remove from the cloth and using your hands gently mold the cheese into a flat disc, about 1" tall.

Return to the colander and let it sit this way for about 30 minutes.

Transfer cheese to a bowl, and place in the refrigerator until ready to use.

Here is a recipe to make goat cheese at home with a few simple steps! &nbsp;Goat milk has been available in my local grocery store for some time and this cheese is so easy to make.&nbsp;

How to Make Goat Cheese Recipe - Chèvre

qt goat milk

lemon juice

Tbsp vinegar (white)

tsp salt

herbs

Line a colander with two or three layers of fine cheesecloth.

In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.

Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.

Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.&nbsp;

The curds will not be large, on the contrary they will be like tiny specks.&nbsp;

Slowly ladle into the cheesecloth. Add the salt and stir lightly.

Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.

Allow it to hang and drip for about 1 hour.

Place on a cutting board and shape. Sprinkle with died herbs of your choice.

Refrigerate and serve when set.

Fresh mozzarella is one of the quickest and easiest cheeses to make! It only takes about half an hour and you can eat it right away!

Homemade Fresh Mozzarella In Under 30 Minutes

milk

citric acid

¼ teaspoon of liquid rennet

kosher salt

Mix 1 ½ teaspoons of citric acid with...

Mix 1 ½ teaspoons of citric acid with one cup of lukewarm water, stir until dissolved, and set aside.

Mix ¼ teaspoon of liquid rennet or crushed...

Mix ¼ teaspoon of liquid rennet or crushed rennet tablet with ¼ cup of tepid water and set aside.

Pour the gallon of milk into the stockpot...

Pour the gallon of milk into the stockpot and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.

Add in the rennet mixture and stir gently...

Add in the rennet mixture and stir gently for 30 seconds. Cover the milk and let the rennet do its magic for five minutes.

After five minutes, curd should form. You can...

After five minutes, curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it’s still a liquid, cover the pot again and let it sit for another five minutes.

Once your curd is set, take your knife...

Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.

Place the pot back over the heat, set...

Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.

Remove the pot from the heat and let...

Remove the pot from the heat and let it stand for about 5-10 minutes. Put a sieve or strainer over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you’ve removed all of the curds to the strainer, let them drain for about 10 minutes. At this point, the curds will mostly be in one large mass. Remove the curd to a clean cutting board and cut into two or three similar-sized masses.

While you’re waiting, put the pot with the...

While you’re waiting, put the pot with the whey in it back on the stove and add the tablespoon of salt. Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!

Pick up the curd mass and check the...

Pick up the curd mass and check the temperature when it reaches an internal temperature of 135 degrees begin to pull the cheese. Slowly pull your hands apart and let gravity do the work. Try not to tear the cheese; it should be smooth, silky and elastic. Between 3 to 5 stretches should do the trick.

Wrap the cheese curd in on itself, forming...

Wrap the cheese curd in on itself, forming a ball and tucking the edges up under the bottom.

To set your cheese, you can place it...

To set your cheese, you can place it in a bowl of ice water for 2-3 minutes or put it in a bowl of room-temperature salted whey for 10-15 minutes.

Pat dry and enjoy!

This easy homemade cream cheese recipe uses just three ingredients — whole milk, citric acid, and salt — to create a rich, creamy spread that&#039;s the perfect companion to any of my popular homemade bagel recipes.

How to Make Homemade Cream Cheese with Citric Acid

½ gallon whole milk ((1.9 liters))

water

salt

Combine citric acid and water in a small bowl and stir to dissolve. Pour whole milk into non-reactive pot, with thermometer attached, over medium to medium high heat.

Continue stirring every few minutes until the milk reaches 185°F and lots of small bubbles form around the edge of the pot. This can take anywhere from 10-15 minutes, depending on your pot.

When the milk mixture reaches 185°F, stir in the citric acid and water mixture. The curds and whey will separate almost immediately. Remove the pot from the heat and let it stand for 5 minutes.

Meanwhile, set up your straining system. Line a large colander with a clean flour-sack dish cloth, and tuck the edges of the cloth through the handles of the colander or clip them in place. Put the colander over a large bowl or bucket to collect the whey — you&#39;ll need it later.

Slowly pour the milk into the towel-lined colander. If you have a smaller colander or smaller towel, you may need to pour in batches.

Gather the towel tight through each handle of the colander to create as much of a taught, bag-like shape as you can, with the towel suspended inside the colander. Use clips or knot the towel to hold it in place. Let the cheese strain for 25-30 minutes, gently scraping down the sides of the towel and stirring the curds in the towel about halfway through.

Transfer the strained cheese curds to a food processor along with the salt. Process on high speed in 20-30 second bursts for about 3 minutes total, pausing to scrape down the sides between each burst. If the cheese is looking gritty, add some of the reserved whey a ¼ teaspoon at a time to help the cream cheese smooth out.

Scoop the cream cheese into an air tight container. Refrigerate for at least 1 hour or until firm before use.

I really like this recipe. I had tried a different recipe and it was flat. No tang. Just smooth cheese. However,  this one tastes almost like real cream cheese! It's slightly different, but very enjoyable. I'll definitely be making this often.

When you say reduce the salt I want to think you mean the citric acid ? If it's to tang reduce citric acid or salt? If reduce citric acid by half what would be the equivalent for lemon/vinegar? I did 3 tbsp for 4 cups of milk so I'd imagine 3 tbsp of im making 8cups (half gallon)? Thanks for this. My kids didn't like that it was so plain so I looked this up. I added honey and cinnamon and it made the bland one better, no tang though... Hoping this gets that tang!

I had some leftover milk and I gave it a try. When I tasted it warm, it was tangier than regular store bought cream cheese, but after sitting in the refrigerator overnight, it mellowed considerably. I took your advice and cut the salt in half, because I didn’t use the same brand of kosher salt, it was definitely not too salty. I’m curious if you can bake with this the same way you bake with store bought cream cheese. It was delightful on my English muffin. I priced it out and it’s less expensive to make this than to buy cream cheese. I’ll make this again!

This recipe resulted in cream cheese with an impressively smooth texture. However, I found the flavor to be quite tart and saltier than I prefer. The taste of citric acid is prominent in the final product, and reminds me somewhat of Tajin, but with a milky quality and without the chili taste.

I'm hesitant to retry this because reducing the citric acid might affect the curdling process, which is essential for this recipe.

Those who enjoy tangier, more pronounced flavors in their cream cheese might appreciate it more than I did.

https://www.youtube.com/watch?v=Aw5jJBa2tjU

Cream cheese recipe: https://thepracticalkitchen.com/how-to-make-homemade-cream-cheese-with-citric-acid/

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Top 4 cheese making recipes from across the web

The most viewed cheese making recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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How to Make Perfect Queso Fresco

How to Make Goat Cheese Recipe - Ch...

Homemade Fresh Mozzarella In Under ...

How to Make Homemade Cream Cheese w...

Top 4 cheese making recipes from across the web

The most viewed cheese making recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Perfect Queso Fresco

How to Make Goat Cheese Recipe - Ch...

Homemade Fresh Mozzarella In Under ...

How to Make Homemade Cream Cheese w...

The most viewed cheese making recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine