Make your own cheese from home || cheese recipes - Licology

Sunday, 3 February 2019

Make your own cheese from home || cheese recipes

Easy to follow cheese making recipes 

Cheese is one of the best things to put down your mouth. I always believed it was something that needs special tools and equipment to make, can be if your goal is to have a business making cheese, but if you want to make it, to enjoy with your friends and family or on your own with a glass of wine it is actually very easy to make it.
Cheese making... It sounds like an ancient art, but can be very easy to master, I have below a few very easy to follow recipes for you to enjoy. Making cheese is a science and you must follow the recipes very closely, keep an eye on the temperatures, measure the ingredients precisely as in the recipe doing that no much can go wrong, and you will be eating your own cheese in no time.  

Tools you need to have

Cheese making words you might want to know

  • Curds - Soft, white substance formed when milk coagulates, used as the foundation for cheese.
  • Whey - The watery part of milk that remains after the formation of curds. Whey is fully packed with vitamins and protein and can be used in all sorts of different things. Don't putt it down the drain, use it on milkshakes or smoothies, use it to boil rice, pasta or potatoes, can be used in soups and to replace water when making bread dough or when cooking that delicious risotto. Please don't waste it, you can keep it in the fridge for 1 or 2 days, or just freeze it.

Paneer cheese

Paneer is a fresh cheese, very popular in South Asia. It is a farmer's, non-melting cheese.


  • 2 litres of fresh milk
  • 250 ml of water
  • juice from 1 ½ lemon


  • In a jug mix the water and the lemon juice.
  • In a large saucepan heat the milk to a low/medium temperature. stir regularly to stop it from burning. Use the thermometer remove from the heat when the milk reached 85°C.
  • Stirring the milk, slowly mix in the water and the lemon juice mixture and continue stirring for another minute.
  • Leave the curds to cool down for 30 minutes.
  • Line a sieve with cheesecloth and pour the curds through the sieve, collect the whey in a container if you want to keep it. run cold water over the curds.
  • Pull the sides of the cloth to make a bundle and gently squeeze the curds to remove the remaining whey.
  • Keep the curds under cold water for 2 to 3 hours.
  • Secure the cheesecloth tightly and place a heavy weight on top of it for about 45 minutes to press the cheese.

Paneer cheese is delicious when sprinkled with sea salt, pepper and drizzled with olive oil. It can be cooked and it is most commonly used on Indian food.

This cheese can be stored in a container with a lid and covered with water in the fridge for up to 3 days. It can be frozen in an airtight container, defrost before use.


Ricotta cheese is originally from Italy, made from fresh milk.


  • 2 litres of fresh milk
  • 125 ml of water
  • ½ teaspoon of salt
  • 1tsb of citric acid or lemon juice


  • Pour 125ml of water into the measuring jug, add the citric acid and stir to dissolve it.
  • Mix the 2 litres of milk with the citric acid solution in a large saucepan and add the ½ tsp of salt.
  • Heat the milk on a low /medium heat and stir often to stop the bottom to burn. Using the thermometer check regularly the temperature of the milk until it reaches 90° C, then remove it from the heat.
  • When the curds rise, use a slotted spoon to gently move them from the sides to the centre of the saucepan. These clumps of curd will begin to consolidate and floating on top of the liquid. Let the curds to rest for about 30 minutes in the saucepan.
  •  Place the curds into the basket mould (if you have one, or you can use a sieve) gently with a ladle.
  • Allow it to drain for several hours before placing the mould on a plate and chilling in the fridge overnight.
  • To remove the cheese from the mould, turn it the correct way and gently tap the top of the mould to release it.
Ricotta cheese is excellent on a pizza or lasagne, why not make a cheesecake or just enjoy it fresh with figs or honey.
Keep it in an airtight covered container in the fridge for up to 5 days.

Goat Cheese

Goat cheese is probably one of the oldest dairy product made, it is simply cheese made from goat's milk, can be enjoyed fresh or cured.


  • 2 litres of fresh goat milk
  • 250ml of water
  • 1 tsp of salt (not required, but the cheese will last longer if added)
  • 1 heaped teaspoon of citric acid or lemon or vinegar


  • Mix the citric acid with 250ml of water.
  • Pour 2 litres of goat's milk into a large saucepan and place it on a low/medium heat. Allow the milk to heat slowly, stir it frequently so it doesn't burn. Using the thermometer to check the temperature and when it reaches 85°C remove it from the heat.
  • Stir the milk and slowly mix the citric acid. Place the mixture back in the heat for 2 minutes but do not allow it to go above 85°C. You should see the milk starting to curdle.
  • Remove saucepan from the heat, cover and leave it on the side for 15 minutes.
  • Line a sieve with the cheesecloth and use a slotted spoon to scoop the curds out and place in the sieve.
  • Leave it to drain for an hour.
  • When most the whey has drained off, add the salt and stir through.
  • Use a spoon to place the curds into the cheese mould if you have one if you don't have it just tie the cheesecloth very tight.
  • Place the mould on a plate and leave to cool to room temperature before refrigerating for at least two hours.
  • Once the cheese is chilled, take the cheese from the mould and place it in a container.
Store the goat's cheese in the fridge in a covered container for up to 5 days, if no salt has been added the cheese will last up to 20 days.

Thank you for your visit, check the rest of my posts, I'm sure there will be something of your interest. Tchau...

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