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This is a really fun activity I enjoy doing with my kids: making fresh cheese! Although there are cheeses that are minimally processed, making it yourself is so easy and so much fun! It is also not nearly as hard as it might seem. All you need is milk, an acid and flavorings of your choice. The acid will make the milk separate into curds and whey (if you never fully understood Little Miss Muffet…). The curds are the cheese but the whey is very flavorful and is packed with protein and vitamins, so don’t throw it out! Use it as a substitute for water/milk in baking recipes and as a liquid for smoothies. It packs an extra nutrient punch.
1/2 gallon milk
1/2 cup white vinegar
2 cubes frozen Dorot Basil
2 cubes frozen Gefen Parsley
1 cube Gefen Garlic
black pepper, to taste
any herb combination you prefer
olive oil, for drizzling
In a large pot, mix the milk with the herbs and salt. Bring to a boil, stirring often to keep it from burning. Add in the vinegar and turn off the heat. Stir the milk until it starts to curdle and chunks form on the top of the milk (that is your cheese). Strain the cheese into a cheesecloth, reserving the watery part (whey) if you would like to use it in other recipes.
Tie the top of the cheesecloth and hang it for at least an hour so that any extra whey drips out. You can squeeze the cloth gently to help this process along. Drizzle on some olive oil and chill the cheese in the fridge before eating it. Try it on crackers! Enjoy!
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can this be made without herbs or flavoring?