Thursday, October 9, 2008

Raw Soured Cream Cheese

I've had several people request my raw soured cream cheese recipe. If you want to make cheese, this is the easiest cheese recipe you'll find. This cheese is super versatile. I use it in place of ricotta, cream cheese and cottage cheese. Also you can make fabulous cheese dips out of it that will wow your guests every time! They'll have no idea that what their eating is really good for them. I've found that people who are normally lactose intolerant can eat my cheeses because they are raw, even better if they've gone through the souring process first because it takes less of a toll on your system to digest it. Plus, this is a great way to use up your milk that is starting to go sour. Don't ever dump it down the sink. If it is raw, it doesn't get putrid like pasteurized milk, it just goes sour. Sour is not bad! If I don't have enough old milk to make it that week, I'll freeze the old milk and just keep adding to the jar until my half gallon jar is full, then I'll make cheese. So here is my method for making this very simple cheese:

Raw Soured Cream Cheese:

WARNING: This recipe WILL NOT work with pasteurized milk! Only use RAW milk.

Pour 1/2 gallon of raw fresh or sour milk (into a 1/2 gallon glass jar (two quart jars would work as well). You could do whatever amount you want. This usually makes about a 1 1/2 cups of cheese. Also you can use whole or skim milk. With skim milk the cheese will be drier and more crumbly.

Set it on the counter until you can see a clear separation of the whey and the cheese. This may take a few days depending on who warm your house is. After you see the whey separated, pour the contents of the jar into a lined (a thin dish towel or cheese cloth will work) colander. If you want to catch the whey (great to use for a natural preservative in homemade mayo, ketchup, etc) put a large bowl under the colander. Just check every so often so that bowl doesn't fill up with whey to the point that it is touching the bottom of the colander (it won't drain as quickly).

Let it sit in the colander all day, then at night you take the ends of the dish towel or cheese cloth and tie them around a kitchen spoon and hang bag on top of a pitcher/bowl/pan finish draining the last of the whey. You can let it sit all night. In the morning, dump the cheese out into a bowl add Celtic Sea Salt to taste and place in the refrigerator or freeze it until you are ready to use. I use the in my lasagna, Mexican dips, cream cheese fruit pie, anything that calls for cottage cheese, cream cheese or ricotta and of course my cheese dips. It is great to have some stored up in the freezer because when I make a something, I always make a lot of it.

Easy Raw Soured Cream Cheese Dip Recipe:

1 1/2 cups raw soured cream cheese (or however much you want to make)
1 garlic clove pressed
2 tsp fresh chopped basil or 1 tsp dried basil
Celtic Sea Salt to taste

Put this out with some homemade sesame crackers and your guests will love it!


ByHisStripes said...

I made my cream cheese and kept the whey, and it is sitting in my fridge glad I ran across your blog! I have two questions: I have tried two batches of the cream cheese/whey,but I never had the whey separate down near the bottom of the jar like a friend told me it would do. The first batch was sitting in a colder spot (near an outside wall)I let set for 7 days. There was whey on the top, I just ended up making it and it seems like it all worked, it just has a strong flavor. No big deal, I can work around that. The second batch I let set 4 days and then I strained that one, too. Am I doing something wrong that the whey never settles down towrds the bottom of the jar? I used a half gallon jar both times

Second question...practical things to do with the whey? I didn't see anything specific on your site. Is this whey similar to the high quality whey protein powder (very convenient for my hubby to take to work but very expensive!)

Cheesemakin' Mamma said...

No, it doesn't have to separate down to the bottom. If you open the jar, and you see clear whey, it is ready to drain using the dishtowel/colander method.

I use keep a jar of whey in my fridge at all times. It is a natural preservative. I use it in my ketchup and mayo. The rest, I pour into a jar and give it to the lady I get milk from and she gives it to her pigs. Whey-fed pigs are particularly healthy to eat. Another thing I will do is put in on my compost pile. All those live enzymes get things moving quick and it is putting wonderful vitamins and minerals into your soil. So sorry it has taken me a long time to get back to you. Thank you for your patience! Let me know if you have anymore questions.

Cheesemakin' Mamma said...

Oh, and I forgot to mention that you can drink it straight, or add it to smoothies. I don't like it straight, but it is good with flavoring of some sort.


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