Tips for making homemade cheese
How to make cottage cheese
3 tbsp skim-milk powder
600ml full-fat milk
1 tsp Renco (rennet)
- Mix a little milk with the milk powder in the bottom of a saucepan to form a paste, then add the rest of the milk. Heat to lukewarm, no hotter.
- Add the rennet and stir. Put aside in a warm place for 15 minutes to set.
- Get a carving knife or similar and cut the curds by slicing in a grid pattern to get lots of little centimetre-wide squares – this releases the whey.
- Line a sieve with a paper towel or muslin and pour the mixture into it. Leave over a bowl to drain for about two hours, or longer if you like it drier. Mash up with a fork if it needs it and store in the fridge.
How to make ricotta
2 litres full-fat milk
1 cup cream
3 Tbsp freshly squeezed
½ tsp salt
- Put the milk and cream in a heavy-based saucepan or preserving pan and heat slowly until it is just on the boil.
- Add the lemon juice and salt, then reduce the heat to allow it to simmer. After about five minutes you should see the curds separate from the whey. If not, turn the heat up a little but don't let it boil.
- Once the separation occurs, take the pot off the heat and gently pour the mixture into a sieve which you have lined with muslin, a fine weave tea-towel or a clean lace curtain. Gather up the cloth and tie at top, then hang from your tap or over the bath to drain for 15 minutes. Cool, then store it in the fridge.