Homemade CheeseFrom: Makers of LACTAID® Brand Products
This soft-style cheese makes a savory spread for crackers or bread. It’s also delicious spooned over steamed vegetables or baked potatoes.
- Serves: 16 servings
- Prep Time: 30 Minutes
- Total Time: 15 Hours 45 Minutes
- 12 cups LACTAID® Whole Milk
- 2 teaspoons salt
- 1/4 teaspoon cumin seed, crushed
- 1/3 cup lemon juice
In a 5-quart Dutch oven heat LACTAID® Whole Milk, salt, and cumin seed over medium heat just until boiling, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand for 15 minutes.
Line a large strainer or colander with several layers of 100-percent cotton cheesecloth. Strain milk mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander set in a large bowl. Put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in a refrigerator for at least 15 hours.
Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Store in refrigerator, tightly wrapped, for up to 10 days. Makes 1 pound (2 cups).
Try making different flavors of this fresh homemade cheese. Prepare recipe as above, except omit the cumin seed; stir 1 to 2 teaspoons snipped fresh herbs (such as basil, sage, or thyme) into 1/2 cup cheese before serving. Or, for a creamy fruit dip, stir 1 to 2 tablespoons of honey or maple syrup into 1/2 cup cheese; stir in additional LACTAID® Whole Milk, 1 teaspoon at a time, until desired consistency.
© Copyright 2007, Meredith Corporation. All Rights Reserved.
Serving Size: 2 tablespoons(1 Ounce)
- Amount Per Serving
- Calories from Fat
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber