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Homemade Cheese

Homemade Cheese

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This soft-style cheese makes a savory spread for crackers or bread. It’s also delicious spooned over steamed vegetables or baked potatoes.
Yield: 16 servings
Prep Time:
Total Time:

Ingredients
12 cups LACTAID® Whole Milk
2 teaspoons salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice

Preparation
  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.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts
Serving Size: 2 tablespoons(1 Ounce)

Amount Per Serving

Calories 121
Total Fat 6.76g
Calories from Fat 60.82kcal
Saturated Fat 3.75g
Cholestrol 26.25mg
Sodium 384.54mg
Total Carbohydrate 10.20g
Dietary Fiber 0.02g
Sugars 9.12g
Protein 6.03g
Calcium 225.84mg
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