Making your own cheese at home can be a fun and rewarding process. This Homemade Cheese with Walnuts recipe offers a delicious combination of creamy, fresh cheese with the added crunch and flavor of walnuts. It’s a simple and easy-to-follow recipe that anyone can master. With a few basic ingredients and a bit of patience, you’ll have a unique cheese that’s perfect for any occasion.

Full Recipe:

Ingredients:

1 liter of milk: Use full-fat milk for the best texture.
200 grams of sour cream: This adds a tangy flavor and helps the milk curdle.

3 eggs: Eggs help bind the cheese mixture and give it structure.
1 teaspoon of salt: Enhances the flavor of the cheese.
100 grams of walnuts: Adds a nutty, crunchy texture to the cheese.

Instructions:

Prepare the Milk: Pour 1 liter of milk into a 2-liter jar or a large heat-resistant container. Set aside.
Heat the Milk: Place the jar of milk in a large pan. Fill the pan with water, creating a water bath for the milk. Slowly heat the water on medium-high heat, bringing the milk to near-boiling point (but not a full boil).
Prepare the Egg Mixture: In a separate bowl, whisk together 200 grams of sour cream, 3 eggs, and 1 teaspoon of salt. Mix thoroughly until smooth and well combined.

Add the Egg Mixture to the Milk: When the milk is almost boiling, slowly pour the egg mixture into the milk while continuously stirring. This will help to curdle the milk and start the cheese-making process.
Let the Cheese Form: Continue stirring the mixture. After 3-4 minutes, the milk will start to boil, and you’ll notice the curds (cheese) beginning to separate from the whey (liquid). Let the mixture cook for an additional 5-7 minutes, stirring occasionally.
Add the Walnuts: While the cheese is cooking, chop 100 grams of walnuts into medium-sized pieces. Don’t chop them too finely, as you want the walnuts to be noticeable in the cheese. Add the walnuts to the cheese mixture and stir well.

Cook for 2 More Minutes: Allow the cheese and walnuts to cook together for about 2 minutes to infuse the nutty flavor throughout the cheese.
Strain the Cheese: Place a fine mesh strainer over a large bowl or container. Carefully pour the cheese mixture into the strainer to separate the curds from the whey. Let the cheese drain completely.
Form the Cheese: After straining, transfer the curds into a cheese mold or press. If you don’t have a cheese mold, you can use a clean kitchen cloth or cheesecloth to wrap the cheese and press it into a desired shape.

Let it Rest: Leave the cheese in the mold or wrapped cloth for a few hours to set. For best results, refrigerate the cheese for a few hours or overnight to allow it to firm up.
Enjoy!: Once the cheese has fully set, it’s ready to serve. Slice and enjoy your homemade cheese with a crunchy walnut texture!

Cooking Tips:

Choosing the Milk: Use full-fat milk for creamier cheese. Skim or low-fat milk may result in a drier, less flavorful cheese.

Heat Control: Make sure to heat the milk slowly and avoid letting it boil rapidly. Rapid boiling can affect the texture of the cheese.
Straining the Cheese: If you want firmer cheese, leave the curds to drain longer or press them with a small weight.
Walnut Substitutes: You can replace walnuts with other nuts such as almonds, pecans, or hazelnuts for a different flavor profile.

Storage Tips:

Refrigeration: Store the cheese in an airtight container in the fridge for up to 5-7 days. The walnuts will maintain their crunch, and the cheese will stay fresh.
Freezing: Although fresh cheese can be frozen, it may alter the texture. If you need to freeze the cheese, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information (Per Serving, based on 6 servings):

Calories: 300

Protein: 15g
Fat: 20g
Carbohydrates: 10g

Fiber: 2g
Sodium: 400mg
Sugar: 6g

FAQs:

Q: Can I use a different type of milk?
A: Yes, you can use goat milk, sheep milk, or even plant-based milk like almond or soy milk, but this may change the flavor and texture of the cheese.

Q: How can I make this cheese vegan?
A: Substitute the cow’s milk with a non-dairy milk like almond or cashew, and use vegan sour cream and egg substitutes like flax eggs.

Q: Can I add other ingredients to this cheese?
A: Absolutely! Feel free to add fresh herbs, spices, or even dried fruits like cranberries or raisins for a unique flavor.

Q: How do I know when the cheese is done cooking?
A: When the curds have fully separated from the whey and have formed a solid mass, the cheese is ready to strain. The texture should be slightly firm but still soft enough to mold.

Conclusion:

This Homemade Cheese with Walnuts recipe is a delightful way to enjoy fresh cheese with a twist. The addition of walnuts brings a rich, nutty flavor and satisfying crunch to the creamy cheese. Whether served on its own, spread on bread, or incorporated into other dishes, this cheese will become a favorite in your household. The process is simple and rewarding, giving you a homemade cheese experience that’s sure to impress.

Give this recipe a try and enjoy the wholesome, natural taste of homemade cheese with a unique walnut twist!

Bon Appétit!