Gourmet Cheese with Herbs

Childs play. All you need is milk and fresh herbs.

Details

  • Preparation Time: 165 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 3 l Milk, whole milk

  • 0.5 dl Juice, lemon

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 1 handful Basil, fresh

  • 1 spoon Spices, oregano, dried

  • 1 teaspoon Rosemary, fresh

  • 1 teaspoon Thyme, fresh

  • 0.5 bouquet Thyme, raw

Steps

  1. In a larger pot, bring the milk to a boil and stir it occasionally to prevent a skin from forming on the surface. When the milk starts to foam at the edges, add lemon juice and stir. Now, curds will start to form in the milk. If the liquid does not separate from the cheese within a minute, add a bit more lemon juice. Remove the pot from the heat and let it stand for 15 minutes.

  2. Take another pot and place a strainer on top. Stretch a sterile cloth or wide gauze over the strainer. Using a ladle, pour the cheese onto the cloth or gauze. A curd will start to form in the center, which you then wrap in the cloth and let it drain for half an hour. You can gently press with your hands to speed up the draining process.

  3. Transfer the drained cheese to a deep plate and sprinkle with salt. Mix the cheese and salt well with a fork, then pack the mixture into a small container—the shape of the container depends on the desired final shape of the cheese. Press everything down with a spoon and cover the top with plastic wrap. Press a bit more and let it stand for one hour.

  4. Remove the cheese from the bowl and shape it into a roll or cylinder with your hands. Wash the herbs and dry them with a paper towel, then chop them finely and place them in a bowl. Mix everything well, add a bit more salt and pepper, and mix again. Spread the mixture on a work surface. Distribute the herbs evenly in a thin layer. Roll the cheese on all sides in the herb mixture and wrap it tightly in plastic wrap.

  5. Store the herb cheese in a suitably sized container, seal it airtight, and place it in the refrigerator for one hour.

  6. Take the chilled cheese out of the refrigerator, place it on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 61.17 kcal
  • Fat: 2.98 g
    • Saturated Fat: 0.99 g
  • Carbohydrates: 4.08 g
    • Sugars: 4.97 g
  • Protein: 2.98 g
  • Fiber: 0.07 g

Advice

For making homemade cheese, its best to use homemade cows milk or at least full-fat store-bought milk. The herbs should be fresh. If desired, you can make several cheeses of different sizes and roll them in different herbs. You can also roll goat cheese in the herbs.