Today, I'm sharing my trusted recipe for homemade fresh cheese, inspired by a friend who raises cows and goats. It's incredibly simple—no machines required—and ensures you know exactly what's in your food, free from preservatives or additives.
With just raw milk and rennet, you'll create creamy fromage frais or cottage cheese that's fresh and delicious. Watch how:
- 1 liter of raw milk
- 2 drops of rennet
- Salad bowl
- Tea towel
- Strainer
- Salt, pepper, herbs (optional)
Preparation: 5 min - For 3 or 4 people
1. Let the milk sit at room temperature for 20 minutes if it's from the fridge (around 18-20°C).
2. Pour the milk into the bowl.
3. Add the rennet.
4. Cover the bowl with the tea towel.
5. Let the milk curdle at room temperature all day.
6. The next day, check the consistency—it should resemble frozen yogurt.
7. Transfer to the strainer to drain the whey and firm it up.
8. Drain for 24 hours.
9. Drain another 24 hours for very firm cheese.
10. Serve plain or seasoned with salt, pepper, and herbs to taste.
There you have it—your homemade fresh cheese is ready! Easy, quick, and utterly delicious.
Nothing simpler! You'll love it so much, you may never go back to store-bought. The trickiest part? Sourcing raw milk from creameries, organic stores, or farms.
Store in the fridge for 3-4 days max, as it has no preservatives.
Versatile and delicious any way you like it.
Plain or sweetened for classics; pair with chestnut purée, jam, or fresh/dried fruit for sweet lovers.
Ideal as a breakfast spread.
For savory fans, season with salt, pepper, olive oil, herbs, spices, or chili. Spread on toast for aperitif perfection.
Raw milk speeds things up. If unavailable, gently heat milk with rennet at curdling stage—a yogurt maker helps.
Use cow's, sheep's, or goat's milk.
For portions, drain in small strainer molds like mini colanders.
