From Milk to Magic: 4 Cheeses You Can Make at Home

• 總時間: 18 hours 39 minutes

食材

2 cups heavy cream

2 tbsp lemon juice

步驟

Heat cream in a saucepan to about 185°F (85°C), stirring gently.

Add lemon juice and keep at 185°F for 3 minutes until slightly thickened.

Cool to about 140°F (60°C).

Pour into a cheesecloth‑lined strainer and refrigerate 12–24 hours.

Scoop into a container — thick, rich mascarpone.

CREAM CHEESE

Ingredients:

8 cups whole milk

5 tbsp lemon juice or vinegar

½ tsp salt

Instructions:

Heat milk until steaming and just starting to simmer.

Turn off heat and add lemon juice. Let curds form.

Strain through cheesecloth until cool.

Squeeze out excess whey.

Blend curds with salt until smooth and creamy.

Chill — becomes spreadable cream cheese.

RICOTTA

Ingredients:

8 cups whole milk

½ tsp salt

3 tbsp lemon juice or vinegar

Instructions:

Heat milk with salt to about 185°F (steaming, small bubbles).

Add lemon juice and gently stir until curds separate.

Let rest 10–20 minutes.

Ladle curds into a cheesecloth‑lined strainer.

Drain 3–20 minutes depending on desired thickness.

Use immediately or refrigerate.

COTTAGE CHEESE

Ingredients:

8 cups whole milk

⅓ cup white vinegar or lemon juice

½ tsp salt

¼ cup heavy cream (optional for creamy style)

Instructions:

Heat milk to 190°F (just below boiling).

Remove from heat and add vinegar. Let sit 10 minutes until curds form.

Strain through cheesecloth and rinse under cold water to remove acidity.

Break curds into small pieces.

Stir in salt and optional cream for richness.

Chill before serving.