Do you remember this nursery rhyme … Little Miss Muffet, sat on a tuffet, eating her curds and whey. Along came a spider, who sat down beside her, and frightened Miss Muffet away? Have you ever wondered what curds and whey are? Curds are the solids and whey is the liquid found in curdled milk, which is similar to today’s cottage cheese.
Have you ever made fresh cheese? There are a few kinds of cheese that require very little labor. That is the type of cheese I am referring to making. There are some different types of cheese that are easy for beginners.
Buttermilk cheese, farmer’s cheese, queso fresco, and fresh soft white (ricotta-like) cheese are all quick and easy to make at home. They are all made with the same three ingredients: milk, acid (vinegar or lemon juice), and salt. Whole milk creates the best cheese. Do not use ultra-pasteurized milk or dairy products for cheesemaking; the curd will not set. The cheeses taste different because of the proportions used.
Fresh cheese typically refers to any unripened, non-aged, soft or semi-soft, white cheese. Fresh cheese is made by combining milk with acid and heating it until the curds separate from the whey. If the mixture does not curdle, return it to medium heat. Stir in an additional tablespoon of acid and stir while heating gently until the curds form. After curds form, they are then drained in cheesecloth to remove the whey, and salt or flavorings may be added. The longer the cheese drains, the more firm and dry the cheese will become. If wanted, press the cheese into shape.
Equipment
Your kitchen most likely already contains many of these utensils and equipment needed for home cheesemaking. To get you prepared for your very first attempt at home, we’ve devised a list of the must-haves when it comes to successfully creating beginner cheeses. You will need a large saucepan or pot to hold the liquid and be stirred. The food thermometer for cheesemaking must be reliable and accurate. An instant-read thermometer or a long stem thermometer with a pan clip to keep it in place on the side of your pot is preferred. A large bowl is useful for catching whey. A kitchen colander or strainer is necessary for draining whey from cheese curds. Measuring spoon and cups are needed to measure the ingredients. A spoon or spatula is needed for stirring the cheese. Cheesecloth, butter muslin, or a flour sack towel is needed to drain the cheese.
Types of Cheese
Fresh buttermilk cheese has a more distinctive flavor with a subtle tang. Buttermilk cheese also takes particularly well to the addition of flavorings, such as dried herbs, spice, or other flavorings. The cheese can be made soft and spreadable by retaining more of the whey in the cheese. Alternatively, you can squeeze and press on the curds to expel liquid and solidify the cheese, which results in a firmer, denser cheese.
Farmer’s cheese is a soft cheese that can be made from the milk of cows, goats, or sheep. I find the consistency is a drier, denser form of cottage cheese. It is also referred to as spreadable pressed cottage cheese. The flavor is very mild and slightly salty.
Spanish for “fresh cheese,” queso fresco is a popular Mexican and Latin American cheese. The cheese is traditionally made with raw cow milk or a combination of goat and cow milk. Queso fresco is dry and crumbly. It is a versatile mild cheese.
Fresh soft white cheese is similar to ricotta cheese and works well in place of cream cheese. This homemade cheese is not real ricotta because it is not made from whey. This soft cheese is creamy with a gentle flavor.
Cheese Uses
Fresh cheese is delicious, but what can you do with it? Use it in lasagna, stuffed shells, and other pasta dishes. Mix it into scrambled eggs, a casserole, or bake it into a cake. Put it on top of pizza, nachos, a bowl of chili, salad, or use it to make creamy sauces. Try it with potatoes. Use it as a spread for sandwiches and wraps. Fill blintzes, crepes, and pierogies with it. Use it on pancakes, stuffed French toast, or add to cheesecake. Blend fresh cheese with yogurt, sour cream, or mayonnaise and use as a base for a dip. You can serve it with strawberries or any kind of fruit, spread it on bread with a few drops of olive oil, or smear it on crackers by itself or with just a dab of jam. Drizzle it with honey and top with fruit.
Uses for Whey
Don’t toss the whey! Many people think it’s a useless by-product, but whey is a powerhouse of nutrition. Substitute whey in any baking recipe that calls for water or milk. Use whey for cooking dry beans or legumes, grains, pastas, potatoes, or rice.Add whey to soups and stews. Replace milk or juice with whey in smoothies.
For fresh cheese recipes, visit https://www.facebook.com/pg/UWEnutrition/posts/?ref=page_internal or contact the Weston County Extension office.
Homemade fresh cheese is easily made at home with ingredients you already have on hand. With very little preparation, you can have fresh cheese within an hour. If you are a foodie, add homemade cheese to your culinary ‘bucket list!’
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator