Making Fresh Cheese
Fresh cheese is simple to make. It is characterized by a mild, clean, taste and soft texture. These are normally made from the warmed curds of milk. Most fresh cheese is soft enough to eat with a spoon, but in some fresh cheese, the become thick and dry once the moisture evaporates. Fresh cheese should be moist and white, with no sign of mold. The fat content of fresh cheese varies as they can be made from whole or skimmed milk, or even with cream.
Some people may think that making cheese a very difficult process but making it is not as difficult as you think. The fresh cheese is first placed in a sack and is allowed to drain. Since no pressure is applied, the curd retains much of the whey and it is the moisture in the whey that determines how soft the cheese will be.
First, pasteurized milk is warmed to a temperature of 27°C. After that buttermilk is added to provide the bacteria necessary for curds to form. Once the whey is drained off, use the cheese within a day, however if salt is added, it will keep in the refrigerator for 2-3 days. Adding flavors to your freshly made cheese brings a contrasting taste and texture to your freshly made cheese. Here is a step by step guide you can follow to make fresh cheese at home.
- Step 1: Combine 250 ml each buttermilk and warm milk, and let stand at room temperature for 24 hours until curd forms.
- Step2: Line a bowl with a double thickness of sterilized muslin. Carefully spoon in the curd and then cover it.
- Step 3: After about 5 hours, gather up the muslin and tie with a string. And then squeeze the whey out firmly with your hands, and then hang above the bowl to drain.
- Step 4: Let it drain for 1-4 hours until firm. Cut the string, turn the cheese on to a plate and peel off the muslin. Your homemade fresh cheese is now ready.