Home Made Dairy Recipes: Cheeses and Yoghurt

[Sherrie]

Found these recipes in the latest Donna Hay mag and they looked so simple. There's recipes to make your own ricotta cheese, curd cheese, yoghurt and clotted cream. Anyone game to give these a try?

With Maya being sensitive to normal cows milk and there not being any cheeses or yoghurt's around that are made with A2 milk I thought these might be a good way for her to have some cheese or yoghurt which she loves.

[Sherrie]

Ricotta

Makes 1 1/4 cups or 10 oz

1.5 litres of full cream milk (48 fl oz)
2 TBL white vinegar
candy thermometer
fine muslin

Pour milk into saucepan with thermometer and heat to 80C (176F). Remove from heat, add vinegar and set aside for 5 minutes to curdle.

Sit colander over a deep bowl and then line colander with the muslin. Using a slotted spoon, gently spoon the curds into the colander and leave to drain for 5 minutes. Need to be gentle with the curds so they don't go dry and grainy.

Next just gently spoon into a class or ceramic dish and cover loosely with cling wrap. Can store in fridge for up to a week.

[Sherrie]

Curd Cheese

Makes 400g or 14 oz

1/4 cup (2 fl oz) water
1 tsp liquid rennet
2 litres (64 fl oz) full cream milk
table salt
candy thermometer
fine muslin

Bring water to boil and then cool completely. Stir in rennet and set aside.

Pour milk into saucepan and with candy thermometer heat to 32D (90F). Remove from heat, add water/rennet mixture and gently combine for 5-8 mins until curds form.

Place colander over a deep bowl and line with muslin, pour the curd mixture in to the muslin and allow to drain. Using the muslin shape the curd into an oval and twist any excess whey out.

Remove the cheese from the muslin, sprinkle with salt and then place in an airtight container and refrigerate for 2 hours before its ready.

This cheese will last for 2 days. I wonder if you can freeze it? Anyone know?
I just noticed there's some recipes where they fry it, maybe it could be fried and then frozen?

[Sherrie]

Clotted Cream

750ml (24 fl oz) of double cream


Preheat oven to 80C (176F).

Place cream in a ceramic baking dish and cover with foil. Bake for 8 hours or until thickened slightly with a pale yellow skin on top.

Allow to cool completely then cover with cling wrap and chuck in fridge overnight to set. Once set it should be firm.

Carefully scrape off the buttery top with a spoon before serving. Can be stored in fridge for 3-4 days.

[Sherrie]

Yoghurt

Makes 1 litre or 32 fl oz

1 litre (32 fl oz) full cream milk
1/4 cup (2 1/4 oz)natural thick yoghurt.
1 sterilsed glass jar with tight fitting lid.

Using a candy thermometer, heat milk in saucepan until it reached 95C (203F)
Pour into sterilised jar and cool to 42C (108F), stir in yoghurt then put on lid.

Wrap jar in a cloth and leave for 8-12 hours to sit in room temperature until yoghurt has thickened.

Drain excess liquid from the top of the yoghurt and your done. Can be stored in fridge for up to 2 weeks.

[melvan]

Sounds interesting, anyone know where to get rennet?

[Sherrie]

Maybe check the supermarket section where they have gelatin and junket.

I found these online:

http://www.cheeselinks.com.au/Rennet.html

http://stores.ebay.com.au/HAMBY-DAIRY-SUPPLY_Cheesemaking-supplies

[Sherrie]

Oh and almost forgot, when I was looking for rennet I found this:

DIY QUARK
Chris Ganzer of Kingaroy Cheese

Quark is a great L-plate cheese to make, you only need a few basic tips to get going. This recipe is a soft curd cheese made from cows milk. The cheese is perfect for making dips and cheesecakes. It can also be made from goats milk and would normally called goats curd or chevre and makes the perfect souffle.

2 litres unhomogenised whole milk
1 tsp sour light Cream
1/2 junket tablet or 0.5 mL of liquid rennet
5g salt

Gently heat milk to 20C on low heat, making sure to stir the milk so that there is no burning on the bottom of the pan. Add sour cream making sure to mix evenly because the cream contains some of the 'souring' cultures. Add rennet a drop at a time and mix for about 1 minute. Place milk container in the esky box with small amount of water at 25C to maintain the temperature of the milk. Close the lid of the esky box and allow to stand overnight in a warm place. In the morning of the next day the curd should be set. Test it by pressing the curd with a spoon and it should bounce gently back. If this doesn't happen, check the temperature of the milk which is likely to be under 20C. Add more warm water to the esky and allow it to stand until set. In preparation for separating the curds and whey, place a sanitised piece of cheese cloth into a colander. Remove all of the curd simply by pouring it into the cheese cloth in the colander. The whey will drain off by itself. Place the colander back into the esky box with the lid closed for 2 hours. Stir the cheese thoroughly to allow whey to drain away (remove the whey from the esky box). Repeat this step in another 2 hours and allow the curd to rest in the esky box over night. The next morning remove the curd, draining off any excess whey and then thoroughly mix in the salt. If you are using the quark for a sweet cheesecake just cut the salt in half.

Courier Mail (http://www.news.com.au/couriermail/story/0,23739,22082621-5013511,00.html)

[jojoamethyst]

http://www.cheeselinks.com.au/

[melvan]

And I had a huge productive cooking day today, I made up a batch of Cauliflower Lasagna, Cheeseburger pie, cream of chicken soup, cheesecake muffins, boiled some eggs, and was going to make the zucchini & cauliflower bake to put in the oven tomorrow morning but I can't be bothered, I'll just make egg salad or something.

And I've decided I'm sick of buying cream cheese, especially when the only brand is Philly and the price has gone up and I can't find the double pack anywhere anymore. :mad: So I'm going to try making my own, I've found a few recipes & it looks pretty simple, just need milk & either buttermilk or vinegar depending on the recipe. Of course I'll let you all know how it goes. :)

[melvan]

These are the two I'm trying to decide between, the first one looks easier but I'll have to make or find a muslin bag:

http://www.recipezaar.com/13373

http://www.cdkitchen.com/recipes/recs/75/Homemade-Cream-Cheese76184.shtml

[Sherrie]

Hey if you figure that out let me know as then I could make cream cheese with A2 milk!!!

[melvan]

Will do :) ooh, organic cream cheese, there's a thought...

[melvan]

I've got my first attempt on the stove right now...

[Sherrie]

Good luck :)

[wenever]

home made cream cheese hmmm how did you go, I would be interested.

[melvan]

The first batch went down the drain because I misread the instructions, so I'm giving it another go. It's sitting on the stove cooling now.

[melvan]

It's looking good, the curd has separated from the whey and I'm letting it drain now. Just used a clean tea towel for that instead of a bag.

[Sherrie]

Make sure you weigh it straight away before you try any and let me know how much cream cheese you got from whatever amount of milk you used!

[melvan]

That's the plan, I used 1 quart of milk (just under 1L) and it looks like about 250-300g.

Now that I've done this I want to make even more cheese!

[melvan]

And the verdict is...220g of cheese, and enough whey (the liquid stuff) to fill a mayonnaise jar, about 500ml I think. One of the sites said to save it for other stuff so I did. Tastes okay (the cheese) but I only had a small taste as I was putting it away.

[Sherrie]

I pay $5 for a 2ltr of A2 so that would mean roughly 440g for $5

What would you use the whey for?

[melvan]

Yep this page (http://www.cdkitchen.com/recipes/recs/75/Homemade-Cream-Cheese76184.shtml) basically says to use it like buttermilk.

[Osanna]

DH makes a cream cheese using greek yoghurt. Quite simple just takes time in the fridge and a bit of fridge space. Well for us normally a lot of fridge space as we tend to be make enough to feed 50+ people when we do make it. Really should make a small batch for home.

[mariahswind]

I tried making the recipezaar recipe a couple of days ago and it really didn't work well. It separated into very fine specks rather than curds. And was just a mush after draining. I It said to slowly bring the milk to the boil but in the process I scalded the milk as there were brown patches on the bottom of the pan. I would love to make it successfully. I suppose I should try it again and see what happens.

[Sherrie]

Hmm I still haven't got around to making A2 cheese, thanks for the reminder!

[mariahswind]

when I was buying A2 I thought it would be a good idea to make some cheese and maybe ice cream out of it. Wish I could get A2 raw and un-homogenized!

[Sherrie]

I can get it unhomogenised just not unpastuerised. Unfortunately my daughter reacts big time from the unhomogenised one. It seems, some times processing is good :)

[milkingmama]

Hi everyone
I just thought that I would add, that the easiest way that I find to make cream cheese, is to simply drain the whey out of yoghurt. I make my own yoghurt. To make it into cream cheese
1. Line a strainer with a chux kitchen cloth (a new one:))
2. Sit it over a deep bowl
3. Pour your yoghurt in
4. Let it sit on the bench or in the fridge for a few hours, until it looks really firm like cream cheese. Yummo

It will take on the taste of your yoghurt, so if your yoghurt is too tangy for your liking, turn it into a nice tangy cream cheese, perfect for cheesecake!

[Sherrie]

Thanks for that and welcome! :)

[Sherrie]

I am making home made ice cream today and just spotted this recipe by Tessa Kiros:

Home-made Cream Fraiche

500ml Thick Cream
125ml buttermilk
1 TBL Lemon Juice

Place ingredients in saucepan and warm to 30C/86F. Cover loosely with cloth and leave in a warm place for 12 to 24 hours until thickened. Refrigerate for 4 or more hours to chill and finish thickening. Store in airtight container.

[stylecuisine]

Christmas time is here with wonderful flavours, keep your eyes open for the different flavoured cheeses. Found a Christmas pack of cheeses with Lavender cheese, Cumin seed cheese, Wasabi cheese they are all quite yummy.

Going to try the Home-made Cream Fraiche.

[Sherrie]

Hey Spicecook, did you try this?

[stylecuisine]

Hi Sherrie, forgot to put buttermilk on my shopping list, so I forgot to buy it. Placed it on top of my list. Sherrie what type of cloth do you use to cover it while it sit? Looking forward to trying it.

[stylecuisine]

Hey Spicecook, did you try this?

Sherrie noticed the recipe is from Tessa Kiros, she does beautiful recipe books, I have her "Apples for Jam" good easy recipes.

[Sherrie]

I have that plus another book of hers as well. I haven't made it but I would think you would use cheesecloth

[stylecuisine]

Sherrie, home-made Cream Fraiche is made, now sitting in a warm place with its cloth on for the recommended time 12 to 24 hours until thick, then will refrigerate it 4 or more hours. Tasting will be done in about 24 hours.:)

When heating up the ingredients it came to mind a vanilla pod would be a nice flavour to add to the butter milk, cream and lemon. If it tastes good will try with vanilla pod.

Do you know of any other recipes to make with buttermilk, have quite a bit left over?

[stylecuisine]

Hey Spicecook, did you try this?


Hi Sherrie, Cream Fraiche is ok, thickened up well bland flavour, heated raspberries to pour over tasted ok. :(

Feel cheese cake - cream cheese and lite jelly, as the flavours of lite jelly taste good is a better option.

noticed you mention home made ice cream, how does that taste and do you need an ice-cream maker?

[jojoamethyst]

what i dont get is how come some of these recipes are low carb if they are made from milk and yoghurt?

this has always puzzled me

[Sherrie]

This isn't the low carb recipe section but rather the organic and wholefoods section :)

Spicecook, I did make a yummy ice cream recently that doesn't use an ice cream maker, there's plenty of others around: lemon and sage ice-cream (egg-free) (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=7262)

[stylecuisine]

what i dont get is how come some of these recipes are low carb if they are made from milk and yoghurt?

this has always puzzled me

Hi jojo

for variety I mix it up once and awhile still keeping the carb count down, most times its cream and berries.

Home-made cream fraiche main ingredient is cream small amount of buttermilk used which is around 5.25 carbs for 125ml the recipe I divided into 4, intake per serve 1.3 carbs. It has a slight sour taste to it. Give it a try:)

Home-made Cream Fraiche

500ml Thick Cream
125ml buttermilk
1 TBS Lemon Juice

Place ingredients in saucepan and warm to 30C/86F. Cover loosely with cloth and leave in a warm place for 12 to 24 hours until thickened. Refrigerate for 4 or more hours to chill and finish thickening. Store in airtight container.

[lea]

anyone know if these work with long life milk as well? since i reduced my lattes i have a huge stash of that to use up, but somehow i think it may not go too well :(

cheers,
lea

[TerriN]

Hi Sherrie,
I occasionally make cheese (goat and cow) depending on milk availability.
I have in the past made havarti, mozarella and gouda, but currently just stick to ricotta and fetta. These are relatively quick and easy to make. You can use A2 milk for any cheeses. It behaves exactly the same as A1 milk. Note that Buffalo, Goat and sheeps milk are all naturally A2. Most Jersey, guernsey and dexter cattle are A2. Most friesans and holsteins are A1.

For ricotta, just bring the milk to the point of boiling, then add vinegar or lemon juice, or citric acid. The milk will curdle, and the solids will rise to the top. Drain the solids in a cloth until they reach the desired texture, then salt or add flavours (herbs and oil, or fruits).

Fetta is a bit more complicated, but can still be made in one day. You would need to order the correct cultures and rennet. If using cows' milk they also recommend adding lipase to get the traditional flavour, although I have successfully made it without.

My favourite cheesemaking bible is 'Home Cheesemaking' by Neil and Carol Willman. They have a website, and it is easy to get all the supplies.

You could also make a primitive cheese by letting milk go sour and then draining the curd. Don't try this with pasturised milk because it is more likely to go off than sour. Raw milk will sour, and the lactic acid kills any germs and bugs.

You can freeze ricotta, and then use it in cooking etc.
Fetta keeps well in a salt solution. If it gets too salty, just sit it in clean water overnight before using it.