We'll take a look at two different kinds today, both of which are made with everyday ingredients, everyday equipment, and in many cases can be a means to use up leftover dairy.
You'll need three items to get started: a good sized soup pot, sauce pot, or other large cooking vessel; a colander or strainer; and a finer straining medium. For the last one, you'll see a lot of recipes telling you to use cheesecloth. Hey, that makes sense, right? It's right there in the name! CHEESEcloth!
Well, look. Not everyone will agree with me here, but since I don't keep cheesecloth sitting around, I don't use it. Instead I use either non-printed paper towels or coffee filters. I have those, and if I don't they're significantly cheaper to buy than some cheesecloth. For these two simple recipes, you really don't need to spend the extra money; use what you've got.
Let's start with the simplest of the two: yogurt cheese.
Have you ever bought a carton of plain yogurt to use in a recipe and found yourself with a bunch of extra yogurt you have no idea what to do with? Before you throw it in the bin or feed it to the dog, invite some friends over for poker night and serve them up some gourmet snacks.
Take your colander/strainer and line it with cheesecloth, paper towels, or coffee filters. Place the colander over a bowl of some sort to catch the drips. Dump your excess plain yogurt right into the lined colander and stick everything in the fridge overnight. If you want to get real fancy, mix in some garlic, herbs and/or spices to the yogurt before you start.
In the morning, you'll have a tangy, spreadable cheese in the colander that's like a soft cream cheese. Serve it with crackers or veggies. Brag about your amazing kitchen skills.
You can also use fruit yogurt, or add cinnamon and a little sugar to plain yogurt, and use the resulting cheese as a spread for muffins, cake, banana bread, biscuits, or anything that could use a little extra sweetness.
The second type is a fresh cheese that's similar to ricotta.
If we happen to have milk that's hit its expiration date, or if it's starting to smell a little off, I turn it into cheese. If your milk has gone chunky just pitch it, but even slightly sour milk is safe and tasty to use.
Line your colander with cheesecloth/paper towels/coffee filters and set it in the sink.
Take your milk and measure how many cups you're using. Pour it into a good-sized pot, and heat it over medium heat. Stir it periodically, scraping the bottom of the pot as you go.
While the milk heats, measure out one tablespoon of vinegar for each cup of milk you used and set it aside. You can use whatever kind of vinegar you've got on hand - I've used malt, cider, regular white vinegar. It doesn't really matter.
Watch the heating milk carefully, and once it hits a simmer - that is, when bubbles just start to break the surface - move the pan off the heat, add the vinegar all at once, and stir it well. Let it sit for 5 minutes and stir again. You should see lots of white cheese curds floating on top of a yellowish or tan colored clear liquid (whey, as in curds and whey). If the liquid isn't clear, put the pan back over the heat for a few minutes until it is.
Carefully pour everything into your lined colander. Make sure you scrape out any cheese bits still in the pot! Let the cheese drain for 30 minutes to an hour.
(Just a note for easy cleanup - as soon as you empty the pot, fill it with warm water and set it aside to soak for a little bit. Some of the milk will coagulate on the bottom, and it's a breeze to clean off if you soak it for an hour or two.)
Once drained you should have a lump of crumbly, soft white cheese. Sprinkle a little salt on if you'd like and store it in the fridge for up to two weeks. Use it the same way you would ricotta or queso fresco. Add a little to any pasta dish - or add a lot to a lasagna!
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