Today I show you how to make your own homemade fresh cheese.
Oh yes ! It's possible, and it's even super easy.
And at least you are sure of what you eat:no preservatives or unnecessary additives.
Don't worry, you don't even need a machine!
It was my friend who breeds cows and goats who gave me this recipe for fromage frais such as cottage cheese or cottage cheese.
You'll see, it's delicious and downright simple to make.
You only need 2 ingredients:raw milk and rennet . Watch:
- 1 liter of raw milk
- 2 drops of rennet
- salad bowl
- tea towel
- strainer
- salt, pepper, herbs (optional)
Preparation: 5 min - For 3 or 4 people
1. Leave the milk at room temperature for 20 minutes if it comes out of the fridge. It should be around 18/20°C.
2. Pour the milk into the bowl.
3. Add the rennet.
4. Cover the bowl with the tea towel.
5. Let the milk curdle all day at room temperature.
6. The next day, check the consistency of the milk. It should look like frozen yogurt.
7. Put the mixture in the sieve to make the whey flow so that it is firmer.
8. Let drain for 24 hours.
9. Add 24 hours more if you want a very firm cheese.
10. Serve the cheese plain or seasoned with salt, pepper and fine herbs according to your taste.
And There you go ! Your homemade fresh cheese is already ready :-)
Easy, quick and delicious, right?
Nothing easier to make!
And I can tell you that you're going to love it, so much so that you won't eat the store-bought ones anymore.
The most difficult thing, in the end, is to find raw milk.
You can find it in creameries, organic stores or directly on the farm.
Once ready, this cheese can be kept in the fridge for 3 or 4 days.
As it has no preservatives, avoid keeping it too long.
This fresh cheese can be eaten in various ways.
Plain or with sugar, this is the most common way to eat it.
For those with a sweet tooth:chestnut purée, jam, dried or fresh fruit.
Perfect spread for breakfast.
And for those who like it salty, you can add salt and pepper.
Even better with a drizzle of olive oil and herbs. Or some spices and chilli.
Spread it on toast:it's a treat as an aperitif.
This recipe is quicker to make if you have raw milk.
If this is not the case, slightly heat the milk with the rennet at the "curdling" stage. A yogurt maker can be a great help.
You can use cow's, sheep's or goat's milk .
To make individual portions, drain the cheese in strainers. You know, those little molds that look a bit like colanders.
