Ingredients

For the Cheese:

• 6 cups (1.5 liters) high-fat milk (1.5 quarts)
• Juice of 1 large lemon (about 4 tablespoons / 60 ml)
• 1 tablespoon salt (15 g, or to taste)
• 2 tablespoons chia seeds (30 g, optional)
• 1 tablespoon Provencal herbs (15 g, dried or fresh)
• 15 grams gelatin (about 1 tablespoon, dissolved in cold water)

Steps to Make Homemade Fresh Cheese with Herb Infusion

Step 1: Prepare the Milk

1. Heat the Milk
   Pour the high-fat milk into a large saucepan. Place it over medium heat and warm it up slowly, stirring occasionally to prevent the milk from scalding. Heat the milk until it reaches around 185°F (85°C). You’ll see small bubbles starting to form around the edges, but do not let it come to a full boil.
2. Add the Lemon Juice
   Once the milk is heated, add the lemon juice. Stir the mixture gently for about 1-2 minutes. The acid from the lemon will begin to curdle the milk, separating it into curds and whey. You should see the milk start to coagulate almost immediately.
3. Let the Mixture Rest
   Once the curds begin to form, remove the saucepan from the heat. Cover it and let it rest for 10-15 minutes to allow the curds to fully form and separate from the whey.

Step 2: Strain the Curds and Whey

4. Prepare the Strainer
   Place a fine-mesh strainer or cheesecloth over a large bowl to catch the liquid (whey). If you want a firmer cheese, you can use a double layer of cheesecloth.
5. Strain the Mixture
   Carefully pour the curdled milk into the strainer. Allow the whey to drain for several minutes. The longer you let it drain, the firmer your cheese will be. If you want a softer cheese, you can allow it to drain for a shorter period.
6. Press the Curds
   Once most of the whey has drained off, use a spoon to gently press down on the curds to release any excess liquid. If you prefer a firmer cheese, you can gather the cheesecloth around the curds and hang it up to drain further, or press it in a cheese mold.

Step 3: Add Herbs and Flavorings

7. Prepare the Gelatin and Herbs
   While the curds are draining, dissolve the gelatin in a small amount of cold water (about 2 tablespoons). Stir it well and let it bloom for 5 minutes. In a separate small bowl, mix the Provencal herbs. If you are using fresh herbs, chop them finely.
8. Combine the Cheese and Gelatin
   Once the curds are drained and pressed, transfer them to a mixing bowl. Gently heat the bloomed gelatin in the microwave for 5-10 seconds, just enough to dissolve it completely. Add the gelatin and salt to the curds, mixing gently to combine.
9. Add Optional Ingredients
   If you are using chia seeds, add them to the mixture now. Stir them in gently to distribute them evenly through the curds. If you prefer a smooth texture without the chia seeds, you can omit them.
10. Add Herbs
    Add the Provencal herbs to the curd mixture, stirring until evenly incorporated. The herbs will add a delightful fragrance and flavor to your homemade cheese.

Step 4: Set and Chill the Cheese

11. Transfer to a Mold
    Transfer the cheese mixture into a mold, cheesecloth, or a small bowl lined with plastic wrap. Use the back of a spoon to smooth out the top and ensure the cheese is packed evenly.
12. Let the Cheese Set
    Cover the mold with a clean kitchen towel or plastic wrap and refrigerate for at least 4 hours or overnight. This will allow the cheese to firm up and set with the gelatin.

Step 5: Serve and Enjoy

13. Unmold and Serve
    Once the cheese has set, carefully remove it from the mold or cheesecloth. Serve it as a spread on bread or crackers, or incorporate it into your favorite recipes. The fresh cheese can be eaten as is, or you can drizzle it with a little olive oil, honey, or your favorite dressing.

Nutrition Facts (Per Serving)

The following nutritional information is an estimate per 1/4 cup serving of homemade fresh cheese.

• Calories: 110 kcal
• Protein: 5g
• Carbohydrates: 4g
• Fat: 8g
• Fiber: 2g (from chia seeds)
• Sodium: 250mg
• Calcium: 120mg
• Iron: 1mg

Note: The nutritional values may vary depending on the exact ingredients used and portion sizes.

Frequently Asked Questions (FAQs)

Q1: Can I make this cheese without gelatin?
Yes, you can skip the gelatin for a softer, more spreadable cheese. The gelatin helps to firm it up, so if you prefer a creamy texture, you can omit it entirely.

Q2: Can I use a different type of milk?
While this recipe uses high-fat milk, you can substitute it with lower-fat milk or even dairy-free milk (such as almond or soy milk). However, the texture may vary slightly, and the cheese might not be as rich and creamy.

Q3: How can I make the cheese even creamier?
To make the cheese creamier, you can add a tablespoon of heavy cream to the curds after straining. This will give your cheese a smooth, luxurious texture.

Q4: What if I don’t have Provencal herbs?
If you don’t have Provencal herbs, you can substitute them with any dried herbs you like. A mixture of thyme, rosemary, and basil works well, or you can go with oregano and oregano if you prefer.

Q5: How long will this cheese last?
Store the homemade cheese in an airtight container in the fridge. It will last for up to 5 days. If you’ve added chia seeds, they may absorb moisture and change the texture over time.

Tips for Making the Perfect Fresh Cheese

1. Use Fresh Lemon Juice
   Fresh lemon juice will give the cheese the best flavor and acidity. Avoid using bottled lemon juice as it may not have the same tanginess.
2. Drain the Cheese Properly
   The longer you allow the curds to drain, the firmer the cheese will be. If you want a soft cheese, don’t let it drain for too long.
3. Experiment with Flavors
   Feel free to experiment with different herbs and spices to make the cheese your own. You could try adding garlic powder, chili flakes, or even zest of lemon for an additional flavor boost.
4. Ensure the Milk is Heated Properly
   Heating the milk to the right temperature is crucial for the curds to form properly. Don’t let the milk boil—just heat it until small bubbles form around the edges.

Storage Tips

• Store the Cheese in an Airtight Container
  To keep the cheese fresh, store it in an airtight container in the refrigerator. It will keep for up to 5 days.
• Freeze for Longer Storage
  If you have leftover cheese and want to store it longer, you can freeze it. However, the texture may change once thawed. To freeze, wrap the cheese tightly in plastic wrap and place it in a freezer-safe bag.

Conclusion

Making homemade fresh cheese with herb infusion is a fun and rewarding experience that results in a creamy, flavorful cheese perfect for spreading or adding to recipes. The combination of high-fat milk, lemon, and Provencal herbs creates a cheese that’s as versatile as it is delicious. Whether you enjoy it on crackers, mixed into a salad, or as a savory addition to your pasta, this fresh cheese is sure to become a favorite in your culinary repertoire. Plus, with the added benefits of chia seeds, this homemade cheese can be a healthy addition to your diet. Enjoy the simplicity and satisfaction of making your own cheese at home!