Make at Home Fresh Cheese Recipe
Question is, why not?
Fresh Cheese ready for adding more flavours - See Tip Box
Fresh cheese is used a lot in Croatia. I’d seen Dad make it a few times and I’d made it a couple of times over the years. I had also chatted about it a few times with my Family in Croatia. The freshness of it, knowing where the cheese came from, and of course how to use it.
The lovely Tanya even shared a family recipe on video for a cake that uses this fresh cheese on the top.
I’ll put this video and recipe on the next Lee & The Sweet Life YouTube post.
Mr G wanted meatballs; I wanted to make something with duck breast and knew that I wanted this fresh cheese to go on the top. Decision made. Why duck breast? Let me start from the beginning of my thought process.
For me January always feels a little like clear out time.
Getting rid of those clothes I’ve not been wearing all year. Do I really want to keep that comfy T-shirt that has the bleach stain on it? Actually, probably yes. What about those Christmas socks that I don’t like (please friends and family, no more Christmas socks).
Maybe those pots that I bought because they are pretty but only use when I’m taking foodie pictures? No, let me stop there. I’m never going to throw kitchenware away, probably the opposite. I’m that person who could change every piece of kitchenware in my kitchen monthly, and still keep all the old pieces.
Don’t get me started on napkins and napkin rings. I live in the hope that napkin rings will make a miraculous trendy comeback, a bit like beards and making food from scratch.
Anyway, back to the duck.
I had that January feeling to see what was in my freezer, and I spotted some duck breasts that I knew were way past their three-month freezer tenancy. They were nestled next to the open pack of frozen peas, the clear bag of stock that I can’t remember making and a half bottle of vodka, purely for research-a story I’m sticking to.
That’s when I thought, duck breast meatballs, and that’s when I thought, baked duck breast meatballs with fresh cheese. See, I knew I’d get there in the end. So began my cheese making.
This fresh cheese is nothing fancy, nothing difficult, just the curds from the curds and whey. You’ve all hear the nursery rhyme, Miss Muffet and her tuffet?
After making cheese curds, seasoning and using, I was left with the liquid whey. Don’t be fooled by this murky liquid. You know that protein powder you pay a lot of money for to add to your protein shakes, well this is it.
Jar it up, put it in the fridge and use it for smoothies, which is exactly what Mr G did with the rich liquid.
Jars of Whey heading to the fridge for those protein packed smoothies
So I got to make my fresh cheese and clear out my freezer, Mr G got his meatballs and an extra bonus of some fresh whey.
Win, win.
What You Need
2 Litres full fat milk
¼ cup white wine vinegar – See Tip Box
1 teaspoon salt or more to taste – See Tip Box
Clean T-towel or muslin
Heating the milk
How It’s Done
Heat the milk on top of the stove until the temperature reaches between 160c- 180c (Not boiling)
Take the milk off he heat and slowly add the vinegar until – The milk will separate into curds and whey.
Place the t-towel over a colander and place the colander over a large bowl.
Add all of the milk mixture into the t-towel and let it drain until all of the liquid has drained through the t-towel.
Season at this stage with salt to taste – See Tip Box
When all of the liquid has drained through, squeeze the rest of the liquid out ad transfer to a bowl
Add other seasoning here if you want to - See Tip Box
Last few drops
Tip Box
Vinegar – I used white wine because I liked that subtle taste. I’ve seen other recipes that use other types of vinegar – its up to you.
Salt – I like my fresh cheese to be a little bit on the salty side. How much you use is up to you , don’t forget to taste after it has sat a while. Remember you can always add more but never take it out.
Other flavours – As you get braver at making this, try adding other flavours. What about some chives for a cheese and chive dip?
Drained and ready for the top of the baked duck meatballs
