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Val's Home Made Cheese With Garlic and Cayenne

Val's Home Made Cheese With Garlic and Cayenne

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    2 h 45 m
Valorie

Valorie

Home-made cheese flavored with garlic and red pepper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Fill a very large pot with water. Place stainless steel stock pot, cheesecloth, a large stainless steel spoon, strainer, and tongs in the water. Bring water to a boil. Boil utensils for 10 minutes to sterilize. Transfer sterilized items to a clean surface, drain water.
  2. Pour 2% milk and buttermilk into the sterilized stock pot, and place over medium-low heat. Slowly heat the milk to 180 to 185 degrees F (80 to 85 degrees C), stirring constantly. Scrape bottom of pot as the milk heats to prevent scorching. When the milk has reached the correct temperature, remove from heat. Very gently stir in the lemon juice, and let the milk cool to 100 degrees F (38 degrees C). Whitish curds will separate from the greenish-yellow whey. Do not over mix or agitate to preserve the curds.
  3. With slotted spoon, gently transfer the curds to the cheesecloth-lined colander. Gather up 4 corners of the cheesecloth, and tie into a bundle. Hang the bundle up over the sink from the faucet or a kitchen cabinet handle; allow to drip several hours until cheese curds are cool and moist but not sopping wet.
  4. Place the curds into a mixing bowl, and mix with kosher salt, garlic powder, and cayenne pepper until thoroughly combined. Place a piece of plastic wrap about 12 by 18 inches onto a work surface. Spoon the cheese along a shorter side of the plastic, and pick up the edge of the wrap to roll the cheese into a tight cylinder. Twist the ends closed to enclose the cheese in the plastic; refrigerate until thoroughly chilled.
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Reviews

Valorie
16

Valorie

4/11/2011

As the submitter of this recipe, I just want to say that I have NEVER used bleach to sterilize the pans/utensils. Instead, put an inch of water into the pot(s), add utensils, and boil for 10 minutes. From my research, I understand that the bleach leaves a taste unless utensils are rinsed over and over. Cheers.

YolandaE
3

YolandaE

8/22/2011

Thanks for the recipe!! It turned out, even though I was pretty sure it would not. I did not stir the whole time. I stirred every so often gently, but I noticed that the whey went from the greenish-yellow clear color to a more cloudy one. I ended up using whole (3.25%) milk as well as 3.25% buttermilk. I also have an accurate thermometer. End product looks like the photo and is delicious!!!

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