HOME MADE CHEESE-How to make cheese at home without preservatives?

Homemade Cheese Recipe:

I never thought I would attempt to do this though i always prefer 100% home-made foods. A Facebook group baby food recipes has been my constant motivation to try this recipe. I was hunting for homemade cheese recipes and one of the members Esd Mahendra suggested me a recipe but it had soda kind of ingredients. Most recipes had some artificial ingredient. Hence I planned to skip those and give a try. It came out well. But it doesn’t taste like the store bought one.

Homemade Cheese Recipe:

You can crumble and use in cheese paratha or make a spread in your bread/sandwich/cakes. The search doesn’t end with this post. I am looking for better versions. This resembles the making of paneer and also tastes similar to paneer(cottage cheese). But they are different recipes. Cottage cheese or paneer making is stopped with step 7 and pressed whereas in cheese we go even further. Ricotta cheese is made this way and few add vinegar and salt to this. I skipped salt since I didn’t store for a long time.  This is definitely safe for little ones and please have a word with your paediatrician on when can this be given.

Home made Cheese Recipe:

Ingredients:

  • Milk-1/2 litre
  • Lemon Juice-1/2 tbsp
  • Curd-1/2 tbsp

home made cheese

Home made Cheese Recipe:

Procedure:

1. Bring milk to boil and add lemon juice.

2.Mix the juice well and keep it in medium flame.

3.The milk will curdle and water separates from cheese.

home made cheese

4.Switch off now and keep it aside.

5.Now place a muslin/white cloth on a filter and pour this curdled milk.

6.All water would have got drained.

home made cheese

7.Take the cheese in the cloth and wash in water to remove the lemon flavour.

8.Tie the cloth and hang for 15 minutes.

9.Add that cheesy part and 1/2 tbsp of curd to a mixer and blend well.

http://kitchenkathukutty.com/wp-content/uploads/2015/07/homemadecheese3.jpg

10.It would become soft and mashed. Collect this in the cloth and hang for around 6 hours.

11.Place a bowl below the cloth hung to collect water dripping.

13.After 6 hours,you can open it and transfer to a bowl.

home made cheese

14.Refrigerate over night. You can use this up to one week.

15.Bring to room temperature and use it.

home made cheese


P.S:

I used full fat cream milk.

Wash the cheesy part in flowing water or else the lemon tinge stays strong.

I was not able to roll it into slices and make it as cubes. Hence I just made a ball and stored it.

Kindly stick to the timings for hanging/refrigeration as it is essential for a soft texture.

Let not your curd be too sour.

Choose a ripe lemon to extract juice.

The colour and look depends on the quality of milk.

Since it doesn’t thicken like store bought ones i was only able to crumble it and not scrap or grate for use.

Please have a word with your pediatrician before introducing any new food to babies.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

17 thoughts on “HOME MADE CHEESE-How to make cheese at home without preservatives?

  1. Nice n vry useful recipe…frm manier time i thoght abt hw to make cheese at home
    Nw a days kids like paneer n cheese recipe a lot. In this time if v can make n serve our kid homemade den it gud for her health..thnx

Leave a Reply

Your email address will not be published.Required fields are marked *