Cheeses can be broadly divided into two categories fresh (unripened) and aged (ripened). Cheese is made from milk (either cow’s milk, sheep’s milk, or goat’s milk). It is allowed to thicken and the whey separated from the curd. The whey is drained off, and the curd is used. At this point in the cheese process, it is fresh cheese.
The main types of fresh cheeses are cottage cheese, cream cheese, and ricotta cheese.
Cottage Cheese
Cottage cheese is made from pasteurized cow’s milk. It is a very moist and mild cheese, since the natural acidity of the curd is rinsed before sale. It comes in three varieties: small curd, medium curd, and large curd. That fat content varies depending on the milk used.
1. In a pan, boil 1 gallon of milk for 2 minutes.
2. Reduce heat and ¾ cups of vinegar, slowly, while stirring.
3. Remove from heat.
4. Place cheesecloth in a bowl and pour the boiled milk into the bowl.
5. Holding the ends, hold the cloth under running water for 1-2 minutes.
6. Squeeze out the water.
7. Let sit for 30 minutes.
Cream Cheese
Cream cheese is made from cow’s milk and must contain at least 33 percent milk fat and no more than 55 percent moisture. It is smooth, creamy and mild.
1. To make, simply allow they whey to completely drip out of plain yogurt overnight.
Ricotta
Ricotta means “recooked” in Italian and was used to describe the type of cheese that used reheated whey. Ricotta Romana uses sheep’s milk whey. Ricotta Salata is ricotta that is salted and aged for3 months. Ricotta Fumo di Ginepro is smoked. Ricotta forte is aged in clay pots for a year. Ricotta Infornata is ricotta that is baked until brown.
1. Heat 1 gallon milk in a pan to 200 degrees, stiring.
2. Add ¼ cup of vinegar. It should instantly curdle.
3. Place a colander lined with cheesecloth in your sink.
4. Pour milk mixture into the cheesecloth.
5. Allow ricotta to cool.
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