should remain in the curds; this is es-
sential for a nice, moist ricotta.
6 a-c. Add the butter and baking soda,
and stir until the mixture becomes
smooth and creamy. Use immediately,
or wrap in plastic wrap and store in the
refrigerator for up to a week.
QUESO BLANCO
Queso blanco is a great cheese to
make once you’ve conquered ricotta
because it’s made in a similar fashion,
but is formed and will hold its shape.
This fun, sliceable soft cheese
can be cut into cubes and mixed into
dishes, or sliced and enjoyed on top
of crackers. Stir in your favorite herbs
and seasonings with the salt to create
a completely different look and taste.
Yields about 1^1 ⁄ 3 pounds.
1 gallon whole milk
(^1) ⁄ 4 cup apple cider vinegar
1 teaspoon salt, or to taste
- Pour the milk into a stainless steel
stockpot and begin heating it on the
stove over medium-low to medium
heat, stirring occasionally with a long-
handled stainless steel or wooden
spoon. It should gradually reach 206
degrees Fahrenheit, which could take
more than an hour if you begin with
cold milk. - While the milk is heating, set
the colander in the sink and drape
the cheesecloth over it. If you want
to catch the whey to use in other
projects, place a large bowl under the
colander.
3. Clip a thermometer to the inside of the pot to monitor the milk’s temperature as
it heats. Be patient; don’t crank up the heat to hurry things along. Stir often, and
wait for the right temperature.
4. When the milk has reached 206 degrees and looks frothy on top, add the vinegar
and stir briskly. Soon, small curds that look like little clumps of cheese will form. This
is coagulation.
5. Dump the contents of the stockpot into the cheesecloth-lined colander, and then
stir in the salt. Gather up the four corners of the cheesecloth and tie them into a
sturdy knot. Gently press the bagged cheese with your hand to release some of the
excess whey. This will result in a firmer cheese.
6. Let the cheese drain for several hours in the refrigerator, until whey no longer
drips from it. To drain, slip the handle of a wooden spoon under the knot on the
cheesecloth, and then suspend the cheese by setting the spoon over the mouth of a
large bowl or pitcher.
7. After the cheese has finished draining, untie the knot and release the solid ball
of cheese. Use immediately, or wrap tightly in plastic wrap and store in the refrig-
erator for up to a week.
YOGURT CHEESE
While technically not a cheese, yogurt cheese is similar to cream cheese, and it’s
easy to make. This can be made with homemade or store-bought yogurt. The tangy
flavor is tasty when mixed into desserts.
Yields about 1 cup, depending on type of yogurt used.2 cups plain yogurt
Salt, to taste- Set a clean coffee filter inside a mesh strainer. Pour the yogurt into the coffee
filter and stir in salt, if using. Place strainer atop a bowl to catch liquid, and move
to a refrigerator for overnight, or until whey stops draining. Enjoy it fresh, or use it
in recipes as you would cream cheese.
Now you have three easy cheeses under your belt! Of course, you could eat
them just as they are, but why not go a step further and incorporate them into
some specialty dishes? Use your fresh cheeses in the following recipes.Yogurt CheeseQueso Blanco