Homemade Herb Cheeses

Picture of Homemade Herb Cheeses
Here is an easy way to make some good homemade cheese with herbs in it. It is about $5 to make (depending where you shop). It's a very easy and quick recipe to make some good cheese. The total time before you would wan't to eat is about 12 hours in 30 minutes. Now, this may seem like a ton of time but you and spend about 30 minutes making the cheese. The extra 12 hours it to let it settle and get the flavors flowing in the refrigerator. Hope you enjoy the recipe!
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Step 1: Ingredients & Tools

Picture of Ingredients & Tools
For this recipe you will be needing:
~ 4 cups of organic milk (whole milk)
~ 4 cups of organic buttermilk
~ A few drops of lemon juice
~ 1 tablespoon of salt

The tools you will be needing are:
~ A wooden spoon
~ A strainer that has tiny holes
~ A pot that can hold more then 8 cups of liquid
~ 2 bowls
~ Some kind of press to get all the moisture out of the cheese and also to make its form
~ A plate
~ Bungee chord 
~ And a cheese cloth or a really fine cloth
~ *OPTIONAL* And finally some type of herb (thyme, chives, nettles, or parsley)

Step 2: Start Cooking!

Picture of Start Cooking!
Okay, for this step you will need the milk, buttermilk, and lemon juice it. You put this in one of your pots and put it over the stove on medium-high heat. This wont take very long. After a while the top of the milk's will start forming chunks of milk. This process it called curdling the milk. This is how most cheeses are made. So when the milk is about to boil you want you want to turn the heat to a simmer and keep stirring for one minute. This is about the time when you want to add you herbs. (I forgot to add in the herbs at this stage!)
lynmiller8 months ago

Cool, I dunno what the "tube thingy" is called either, but it's a great idea for a cheese press!

mdog932 years ago
Seems expensive for that small amount of cheese, no?
The cost is the difference between absolutely fresh and aged or made-for-long-storage cheese. There's a notable difference in taste and texture.
firepup104 (author)  mdog932 years ago
Yea, I agree but I also bought all organic milk but if you bought regular it will be a little bit cheaper! And its not all about the quantity but about the experience!
mmmmm I love cheese I want to make some now :3
ironsmiter2 years ago
for straining the curd and whey... a clean dishcloth works OK.

The tube thingie in step 4 is an adjustable measuring cup(they make tea/tablespoon type things in that manner also)

Salt will help preserve the cheese, but it's best if you DON'T let it sit in the fridge for more than a week. Even the acid only helps for a little while(I made mine using sour salts aka citric acid, instead of lemon juice, since it was an unflavored cheese)

Next up to try is... before pressing, mix well with blue cheese crumble.
Will it be Bluecotta? or will my metaphors be strained?