Fresh Chive Cheese

"From Sunset magazine. "The method is based on one for the Indian cheese called chenna, which we found in Ricki Carroll's Home Cheese Making (Storey Publishing, 2002)." Prep includes 2 hours chilling & draining time. Suggested use - Recipe#367832"
 
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Ready In:
2hrs 40mins
Ingredients:
4
Yields:
18 ounces
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ingredients

  • 1 gallon milk, whole (not ultra-pasteurized)
  • 12 cup lemon juice, fresh (from 4 to 5 large lemons)
  • 12 teaspoon sea salt
  • 2 tablespoons chives, coarsely chopped
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directions

  • In a large, heavy pot, heat milk to a gentle boil over medium-high heat, stirring often to prevent scorching (this will take about 30 minutes, so bring a book). As soon as it boils, remove from heat and drizzle in lemon juice, stirring slowly and gently. Keep stirring until solid white curds separate from greenish white, translucent liquid whey. (If whey is still milky instead of clear, return to heat until whey is clear.) Let sit until curds have settled below whey, about 15 minutes.
  • Meanwhile, line a large colander with cheesecloth and set in sink. Pour curds into colander and rinse gently with lukewarm water 5 seconds. Gather cheesecloth up over curds and gently twist to squeeze out excess liquid (it will still be dripping).
  • Put a plate on cheesecloth-wrapped curds and top with a 5-lb. weight. Let drain 45 minutes. (At this point it may still be dripping a bit; this is okay.).
  • Unwrap cheese and put in bowl of stand mixer with dough hook attachment with salt and chives. (You can also knead it by hand.) Beat cheese on medium-low speed or knead it until silky looking and no longer grainy (similar to cream cheese), 10 to 12 minutes.
  • Roll cheese into a 2-in.-thick log and wrap in waxed paper and then plastic wrap. Refrigerate until cold and firm, at least 1 hour.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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