Vida Recetas Editorial
Fresh cheese, also known as white cheese, is a type of soft cheese that does not undergo a ripening or aging process. This homemade recipe allows you to obtain a soft, slightly acidic, and very versatile cheese, ideal for breakfasts, salads, or to enjoy with honey or jam. Its preparation is simple, but requires patience, since the total process takes about two days.
For this preparation, you will need whole milk, vinegar, and lemon juice. Vinegar and lemon act as coagulants, separating the curds from the whey. Salt, in addition to adding flavor, helps preserve the cheese. The process involves heating the milk to 90 °C, adding the acid, resting, straining, pressing, and finally submerging the cheese in a brine for 24 hours for preservation. The result is a firm but creamy cheese, perfect for slicing or crumbling.
Prep
60 min
Cook
10 min
Servings
12
Calories
115 kcal
Bring the milk up to 90º C
Add the vinegar and lemon juice.
Let it sit, covered for 30 minutes.
With the help of a sieve and some gauze, place the cheese and let all the remaining whey drain.
Add a pinch of salt and stir to mix with the salt.
Squeeze the cheese to remove excess whey.
Put a weight on the cheese wrapped in the cloth. Leave it all for one day
After the day has elapsed, make a brine, put the water with the salt in a pot to form a layer that protects it against bacteria.
Take the cheese out of its pressing container.
Leave it submerged for 24 hours.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 10 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
