-Peruvian-

Homemade cheese

Ingredients

    1 litre milk (I used goat’s milk)

    80ml of lemon juice (freshly squeezed)

    a pinch of salt

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Main serves 6

Bath-based Simi Rezai, of Simi's Kitchen wants to share her simple, seasonal recipes using produce that can be grown at home, sourced locally or foraged. This time, cheese is on the menu... I've always wanted to have a go at making my own cheese and have seen lots of recipes but in the end, I think Darina Allen's Forgotten Skills of Cooking is the most reliable. I’ve tried to keep things basic here, as most cheese makers do but feel free to add herbs, spices, seeds or dried fruit – I added chive flowers, which tasted great. It’s also great rolled into a log and coated in nuts and spices. Just remember that most homemade cheese is soft cheese, to be eaten fresh and only kept for a week. If made in the evening, this recipe will be ready to eat by the morning and will keep the family happy for a week.

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1.

Heat the milk to 85°C, using a thermometer. Turn the heat off and add the lemon juice. Swirl the pan about gently and allow the curds and whey to separate.

2.

Put two layers of clean cheese cloths in a sieve and pour in the mixture to catch the curds. Gather the cloth and tie some string around the cloth before hanging it off a cupboard door with a bowl under it to catch the drips. Leave overnight or for 8 hours.

3.

Once the time has passed, unwrap the cloth and put the cheese into a bowl and add a little salt to taste.

4.

Roll the cheese into a ball with your hands and put it into a piece of foil and pop it in the fridge until ready to serve.

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