Homemade Lactose Free Cheese Made with Lactaid®


Homemade Lactose Free Cheese Made with Lactaid®

Nutritional Facts
Serving Size: 
2 tablespoons(1 Ounce)
Calories from Fat: 
60.82kcal
Calories: 
121
Total Fat: 
6.76g
Saturated Fat: 
3.75g
Cholestrol: 
26.25mg
Sodium: 
384.54mg
Dietary Fiber: 
0.02g
Total Carbohydrate: 
10.20g
Sugars: 
9.12g
Protein: 
6.03g
Calcium: 
225.84mg
Total Time: 15 hours, 45 minutes
Prep Time: 30 minutes
Source: 
Makers of LACTAID® Brand Products

This soft-style homemade cheese recipe made with Lactaid® Milk makes a savory lactose free cheese spread for crackers or bread. Try it in your favorite cheesy dishes or spooned over steamed vegetables or baked potatoes!

Yields/Serves: 
16
servings
Ingredients: 
12 cups <a href="/products/lactaid-whole-milk">LACTAID® Whole Milk</a>
2 teaspoons salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice
  1. 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.
  2. 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.
  3. 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).
Notes: 

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.
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