Fresh, Homemade Cheese Recipe

by Todd Smith on December 1, 2008

fresh, homemade cheese recipe

If you were celebrating Thanksgiving last week, I hope you had a wonderful holiday. Last Thursday’s newsletter featured a recipe that I use every day to make fresh, homemade cheese. Click here to get the recipe.

{ 6 comments… read them below or add one }

Gail Cammarata December 2, 2008 at 2:36 pm

Hey Todd, Thanks for your cheese recipe – it sounds delicious! I’m going to try it when i get up the ambition to buy all the ingredients and put aside the time.

I applaud you for taking the time each day to fuel your body in such a loving and thoughtful way!

Gail Cammarata December 4, 2008 at 5:17 pm

I came across this recipe from the Kripalu Center for Yoga and Health in Stockbridge, Massachusetts today, and wanted to share it as a thank you and complement to Todd’s cheese recipe. It’s also wonderful as a first course for holiday meals!

The variation on how to prepare the zucchini is mine because to me almost everything is extra good if it’s sauteed with garlic and olive oil. : )

ZUCCHINI CHEESE SOUP
10 cups chopped zucchini (8-10 medium)
1 cup milk
1 cup grated cheese
1 tsp. salt
1/4 tsp. pepper

Steam the zucchini until tender and let it drain. (Variation: Slice the zucchini and saute with 4 cloves chopped garlic and 4 tbsp. olive oil until tender). Add the remaining ingredients and blend in your blender until the consistency is smooth and creamy. Heat and serve. Yield 6-7 cups.

Todd Smith December 4, 2008 at 5:42 pm

Thanks, Gail! It’s great to have your input!

elaine December 5, 2008 at 9:13 am

now u make me hungry 🙂

Crystal November 11, 2013 at 5:16 am

After you strain off the whey and let it sit to drain for 15 more minutes what do you do to get it into the cubes you have pictured? Do you squeeze it together into a block? What does the cheese taste like without the seasoning? Feta? Is it a type of crumble cheese? I know you mentioned you make this each day (very impressive) but how long does the cheese last? I’ve recently begun making my own butter and yogurt and feel this cheese would be a nice introduction to the world of cheese making. Thank you for your help.

Todd Smith November 19, 2013 at 1:19 am

I put it in a colander or strainer and let it sit for 10-15 minutes, then cut it into cubes. If you like it firmer, you can let it sit longer. It tastes like ricotta cheese. Very fresh and sweet. You could keep it in the fridge for 4-5 days. Let me know how it goes for you. I love this cheese. Still making it every day too! 🙂

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