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Home-made Cheese is easy/fun/awesome

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I almost always have this available in my fridge at home.  My stomach doesn't take to dairy very well, but for some reason my home made queso fresco doesn't bother me as much----as long as I don't binge on it with my friends like I did last week lol

There are a couple of different ways of making it.  Anyone out there who is unfamiliar to what cheese is;  you are separating the fat from the protein (whey).  You need an acid to do this.  Lime juice is great, and it will give the cheese a great flavor.  I've tried all kinds of vinegar and have found that rice vinegar works the best.  You will find by experimenting with different acids, that you will get all kinds of textures and consistencies. 

Get whole milk---it doesn't matter how much, but use at least a quart.  Bring to a slow boil, CONSTANTLY stirring or it will burn.  You can add all of the salt that you want, but it always seems to separate into the whey and not in the fat for some reason.  Once you bring it to a rolling boil, remove from heat and add a couple tablespoons of vinegar or lime juice.  Watch it curdle and let it set for at least five minutes, and then dump it into a cheesecloth lined strainer.  Cool, and then chill in the fridge. 

I am really bad at giving directions, which is why I don't normally post recipes, but google "Home made queso fresco"  if you are confused.  This is totally worth trying!!!


A couple of side notes;  adding high fat butter milk will give you a ricotta texture.  Non-homogenized milk will give you a fresh mozzerella texture. 

by on Oct. 13, 2012 at 10:05 AM
Replies (11-20):
darbyakeep45
by Darby on Oct. 13, 2012 at 6:46 PM

Very cool!  Thanks for sharing!

SabrinaLC
by on Oct. 13, 2012 at 9:06 PM

I've made vegan cheeses before that are delicious!

alc4evermom
by on Oct. 13, 2012 at 9:33 PM


Quoting SabrinaLC:

I've made vegan cheeses before that are delicious!

post a recipe I want to try one---I got soybeans to make tofu but I haven't tried it yet

SabrinaLC
by on Oct. 13, 2012 at 9:36 PM

The one I make is in a cook book but this one is VERY similar

http://www.realfood.com/blog/vegan-cashew-cheese-recipe

1 1/4 cups raw cashews
1/2 cup nutritional yeast
2 teaspoons onion powder
2 teaspoons sea salt1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups plain unsweetened soy milk
1 cup (about 1 1/2 ounces) agar agar flakes
1/2 cup canola oil
1/4 cup yellow or white miso
2 tablespoons fresh lemon juice

Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse 3 more times to blend in the spices.

Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso and lemon juice.

For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, grate or slice the cheese as desired.
For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.

The cheese will keep for 4 days, covered and refrigerated.
Click HERE to print this recipe!

Quoting alc4evermom:


Quoting SabrinaLC:

I've made vegan cheeses before that are delicious!

post a recipe I want to try one---I got soybeans to make tofu but I haven't tried it yet


***Sabrina *~* wife to Matt  8/6/05*~*Mommy to Isaac 7/25/06, *~*Liam 7/30/08, *~* and Eban 6/24/10***

alc4evermom
by on Oct. 13, 2012 at 10:49 PM

wow I want to try that!  it would be good nacho cheese.  cashews are so amazing!

Bob192
by Crystal on Oct. 13, 2012 at 11:29 PM

Sounds easy.  I've never thought of making it at home!

mypbandj
by Jen on Oct. 14, 2012 at 12:01 AM
Wow! I've never thought of making my own cheese before !
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.Angelica.
by on Oct. 14, 2012 at 12:43 AM

thanks for sharing!

Alyson121
by Alyson on Oct. 14, 2012 at 3:13 AM
1 mom liked this

That's great.  I've made it a few times before.  Once with buttermilk to make a type of cheese used in Ethiopian  dishes another  i used yogurt and let it drain to make cream cheese.  One of my friends made some mozzarella, which i said i wanted to try.

mrswillie
by on Oct. 14, 2012 at 7:17 AM
I will have to try this
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