This homemade herb and chia cheese is a flavorful and nutritious alternative to store-bought cheese. Made with fresh milk, lemon juice, and herbs, it’s creamy, customizable, and perfect for adding a gourmet touch to your meals.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Setting Time: 2-3 hours
- Total Time: 2.5-3.5 hours
Ingredients
- 6 cups (1.5 liters / 1.5 quarts) High-fat milk
- Juice of 1 large lemon (about 4 tablespoons / 60 ml)
- 1 tablespoon (15 g) Salt, or to taste
- 2 tablespoons (30 g) Chia seeds (optional)
- 1 tablespoon (15 g) Provencal herbs (dried or fresh)
- 15 grams (1 tablespoon) Gelatin, dissolved in cold water
Directions
Heat the Milk:
- Pour the milk into a pot and heat over medium heat until it’s almost boiling (small bubbles form around the edges, but do not let it boil).
Curdle the Milk:
2. Stir in the lemon juice gradually, and continue stirring until the milk curdles and separates into curds and whey. This process usually takes 1-2 minutes.
Separate the Curds:
3. Line a fine strainer or colander with cheesecloth and place it over a large bowl. Pour the curdled milk into the strainer to separate the curds from the whey. Let it drain for 5-10 minutes.
Prepare the Gelatin:
4. Dissolve the gelatin in cold water and let it swell for 5 minutes. Heat gently to melt if necessary, and mix it into the curds.
Add Seasonings:
5. Stir in salt, chia seeds (if using), and Provencal herbs. Mix thoroughly to evenly distribute the flavors.
Mold and Set:
6. Transfer the curd mixture into a mold or container lined with cheesecloth. Press it down firmly with a spoon or spatula.
7. Place a heavy object (like a can or small weight) on top to compress the cheese.
8. Refrigerate for 2-3 hours, or until the cheese is firm and set.
Unmold and Serve:
9. Carefully remove the cheese from the mold, peel off the cheesecloth, and slice as desired.
Serving Suggestions
- Serve with fresh vegetables like cucumbers, cherry tomatoes, or bell peppers.
- Spread on crackers, toast, or flatbread for a delightful snack.
- Add to salads, wraps, or sandwiches for a burst of flavor.
Cooking Tips
- Ensure the milk is not boiling to prevent a burnt flavor.
- Adjust the salt and herbs to your taste preferences.
- Use high-quality milk for a richer, creamier cheese.
Nutritional Benefits
- Chia Seeds: Rich in omega-3 fatty acids and fiber (optional but adds nutrition).
- Herbs: Provide antioxidants and enhance flavor.
- Homemade cheese: Free from preservatives and additives.
Dietary Information
- Gluten-free.
- Vegetarian-friendly if using gelatin substitutes like agar-agar.
Nutritional Facts (Per Serving, Approximate)
- Calories: 120
- Protein: 8 g
- Fat: 7 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Sugar: 3 g
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Not suitable for freezing as the texture may change.
Why You’ll Love This Recipe
- Simple to prepare with minimal ingredients.
- A versatile cheese that can be flavored to suit your taste.
- Free from preservatives and made with fresh, wholesome ingredients.
- Great for entertaining or everyday use.
Conclusion
Homemade Herb and Chia Cheese is a delightful addition to your culinary repertoire. Its creamy texture and herbaceous flavor make it perfect for elevating simple meals or impressing guests. Easy to make and customizable, this recipe is sure to become a favorite!
Frequently Asked Questions
- Can I use low-fat milk?
High-fat milk is recommended for a richer texture, but low-fat milk can work with slightly less creamy results. - What can I use instead of gelatin?
Agar-agar is a vegetarian alternative; use the same quantity and dissolve as directed. - Can I skip the chia seeds?
Yes, they are optional and can be omitted without affecting the recipe. - What other herbs can I use?
Dill, basil, or thyme are excellent alternatives to Provencal herbs. - How can I make the cheese firmer?
Add an extra teaspoon of gelatin for a firmer texture. - Can I use vinegar instead of lemon juice?
Yes, white vinegar can replace lemon juice for curdling the milk. - What can I do with the leftover whey?
Use it in soups, smoothies, or baking for added protein. - How do I prevent the cheese from being too salty?
Start with less salt and adjust to taste after mixing. - Can I add other flavors?
Yes, try adding minced garlic, chili flakes, or sun-dried tomatoes for variation. - How long does the cheese last?
Store in the refrigerator and consume within 5 days for best freshness.