Good question,it would be interesting to make yourown cheese!

It’s not something I’ve ever thought of doing.

I have never thought of making my own cheese…sound interesting

My friend made her own ricotta and said it was better than store bought – she got the recipe off the web

Never made cheese. Sounds interesting as I have never thought to make it.

Ive done the paneer before and loved it. How much salt do you need to make butter

never thought of that. Seems to much work to do 🙁

I have made my own paneer in the past and it’s really creamy and soft and PERFECT for curries. I love it and it’s quite easy with only 3 ingredients (milk, cream and vinegar).
Method:
Heat 2L of milk in a saucepan on medium heat.
When the milk reaches room temperature (when there is condensation on the side of the saucepan), add 300ml cream and stir constantly.
Pay close attention when the milk begins to bubble because you need to take the milk of the heat once it begins to foam. This will happen suddenly and if you’re not watching it will end up all over your stove top.
Slowly pour on cup of white vinegar into the milk and stir. This separates the curds and whey.
Scoop the curds into a bowl lined with a clean tea towel or muslin cloth.
Tie the cloth as tightly as possible to strain out the excess moisture. Pour the whey from the bowl (I just pour it down the sink but I think there are uses for it but I don’t know them), replace the wrapped cheese in the bowl and put a weight on top of the cheese to further compress and strain.
Place the cheese with weight on it in the fridge for a couple of hours and pour away the excess liquid prior to using the cheese in your favourite curry dish.
I hope you like it 🙂

Thanks MOM101628 for the recipe. I did not post this question; but love this recipe!

Cottage cheese is relatively easy to make from dairy milk or you could try making tofu with kits available online.

I used to make my own herb cheese many years ago. I used to mix one tablespoon salt with one litre milk and a carton of plain yoghurt and let it stand overnight. Next morning place the mixture in a muslin cloth and let the liquid drip out naturally. You end up with a fresh ball of fetta cheese which you then roll in freshly chopped herbs of your choice.
It’s delicious, but time consuming.
My mother-in-law used to make her own ricotta cheese using 2 pints milk and 1 pint salt water, allowing it to curdle, then drip through a muslin cloth. She would then make pastizzi pastry and place a teaspoon of ricotta on to the pastry seal the edges in a triangular shape and bake for all the family to enjoy. A lot of work, these days I buy them ready made, just requiring baking, from the supermarket. Bu t I must admit they don’t taste the same.

no! i wonder what it will be like. in one way i think that it would be great being homemade and in another way, you probably shouldn’t compare it to commercial cheese, because of the proccessing. i think that if you know how to do it, then give it a go and see what you think. then don’t forget to post the recipe, if you can work out how to fit a pic on the post (unlike me lol)

No; but great question. Hope there are some good answers.