As a way of saying sorry for my disasterous bread thread, here's an easy way to make some delicious cheese.

The result is something similar to Boursin.

2 litres milk (Use the best quality you can get).

1/4 cup of lemon juice

1 tsp mixed herbs

1 tsp salt

4-5 minced/crushed garlic

Method

1) Bring the milk just to the boil, and then remove it from heat.

2) Add the lemon juice, stir and leave for 15 minutes. The curds and whey will separate.

3) Remove the curds with a slotted spoon and drain them in a muslin cloth (Or old tee shirt). Hang the muslin over a bowl and let it drain for around an hour.

4) Put the curd in a bowl and add the salt, herbs and garlic.

5) Mash/mix together. The longer that you mix/mash it the creamier it seems to become.

6) Spoon the cheese into a small bowl, and press it down.

You can eat it straight away, but the flavours get better if you can leave it for a day.

Store it in the fridge.

I've only tried this with the herbs and garlic, but I reckon it would also taste good with cranberries, olives, or sun-dried tomatoes.

you could then put it on your bread.....

Oz

I've spent the past week showing Matayom 6 students how to make bread, and sausage rolls.

On Friday, I went in early and showed some student teachers how to make the cheese. So, Friday's lunch for me was fresh bread with garlic and herb cheese.

It was chuffin lovely.

Sorry, no pics

Thanks for the recipe.... I'm dying to get to my new house with a proper kitchen set up so I can get cooking... One thing I really miss since living here.

A quick question about milk, I haven't drank milk here as in my area there is only the milk that comes in the plastic bottles/jugs and I can't stand it as since I was a child milk from plastic has always tasted weird to me. I have never bought milk here for that reason so a recommendation for the best milk would be appreciated!

Thank you!

I just use the milk that's available in the supermarkets.

I've used Dutch Mill and Mejii, both give similar results. I always use the full fat milk (Dark blue top).

Last time I made some, I used gold top, that was on special offer, but there was no real improvement in taste.

I really do recommend you try making this, as it's really simple to make. The results are delicious, but the basic cheese definitely needs salt,herbs or something else to give it flavour.

You can find videos on you tube, just search 'Farmers Cheese'

Edited September 4, 201411 yr by jaiyenyen

interesting, i have always wanted to try making some cheese at home. thanks for the post!

Give it a try, and then let us know what you think.

I'll be making another batch this weekend.

Made some yesterday, very easy and good results - thank you. Enjoyed on crackers

There's the Chinese chives in the markets which do the job of chives when I made boursin substitute from cream cheese.

I just use the milk that's available in the supermarkets.

I've used Dutch Mill and Mejii, both give similar results. I always use the full fat milk (Dark blue top).

Last time I made some, I used gold top, that was on special offer, but there was no real improvement in taste.

I really do recommend you try making this, as it's really simple to make. The results are delicious, but the basic cheese definitely needs salt,herbs or something else to give it flavour.

You can find videos on you tube, just search 'Farmers Cheese'

Wish I read this yesterday regarding which milk to use. http://www.thaivisa.com/forum/topic/733489-commercial-milk-for-hobby-cheese-making/#entry8384973

On first reading the OP I realised I had everything needed either in the fridge or growing in the garden. I whipped up almost 400 gm of home-made Boursin, using 2 litres of Foremost Plain Milk in less than 2 hours. Then I enjoyed it for lunch with some freshly baked bread and a glass of Boolaroo Chardonnay... mmm.

I need to offload 1.5 kg of Casino Tartidou and Kiri garlic and herb cheese because it just doesn't taste as good as it used to now that I am eating the "real deal".

Many thanks for posting Jaiyenyen.

PS: I have subsequently used Foremost "Yummy" Rich Plain Milk and I could detect no difference in the end product.

A clean linen tea towel is a good substitute for an old tee shirt when straining off the whey.

1/4 cup of lemon juice is approx 60 ml which is exactly the amount I managed to squeeze out of the lemon that I picked off my lemon tree for the job.

The cheese definitely improves if left in the fridge for a couple of days and it is still OK over a week later.

I made some more at the weekend. I let it drain for an hour, but this time I didn't bother trying to squeeze out any additional liquid.

The result was that it made it a lot easier to blend in the herbs and garlic, and got to the creamy stage much quicker.

The end result was still great.