Looking for best recipes for Homemade Cheese.?

I'm looking to make my own Mozzerella, Ricotta and Cottage cheeses at home. Does anyone have any recipes they use to make these? Or if you hvae any other experience making cheese at home, any pointers?Looking for best recipes for Homemade Cheese.?
Homemade Cottage Cheese:





1 batch





sour milk


1 quart water, hot


cream


butter, melted


salt





1. Heat the sour milk until it reaches 100*.


2. When it reaches this temp., pour into a strainer lined with cheese cloth.


3. Pour over 1 quart of hot water.


4. Let curd hang in cheesecloth until all the whey has been drained off.


5. In a mixing bowl, add enough cream and melted butter to moisten the food.


6. Add salt.


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Homemade Mozzerella Sticks!:





3 hours 3 hours prep


4-6 servings





8 ounces mozzarella cheese


3/4 cup cornflake crumbs


1/2 teaspoon fines herbes


2 beaten eggs


shortening or cooking oil (for Deep Fat Frying)





1. Cut the cheese into 2 1/2'; x 1/2'; x 1/2'; sticks.


2. Combine crumbs and fines herbes.


3. Dip cheese sticks into eggs, then roll intio crumb mixture, coating evenly.


4. Repeat step 3 again, double dipping and coating evenly.


5. Be sure cheese is completely coated.


6. Chill 2 to 4 hours to set the coating.


7. Heat oil to 375 掳.


8. Fry the cheese sticks a few at a time.


9. For 30 to 45 seconds or until golden brown.


10. Drain on paper towels.


11. Keep warm in 300掳 oven while frying remaining sticks.


12. Serve hot with Marinara sauce or Ranch dressing.


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Homemade Ricotta Cheese:





2 days 2 days prep


1 recipe





12 cups milk (whole milk or skim milk)


1/2 lemon, juice of


1 cup yogurt





1. Pour the milk in a large bowl.


2. Add lemon juice.


3. Cover and refrigerate at least 36 hours.


4. Pour milk into a large pot with a thick bottom (not an aluminum pot).


5. Add at least 1 cup yogurt.


6. Mix well and bring to a boil.


7. Allow to simmer 1 minute.


8. To drain, line a large sieve with a double thickness of cheesecloth.


9. Pour in the milk and form a sort of bag which you will now hang for at least 1 hour.


10. For a drier ricotta, allow to drain for 2-3 hours, or more.Looking for best recipes for Homemade Cheese.?
Homemade Ricotta Cheese Recipe





It's very easy to make your own ricotta cheese from a few simple ingredients.


INGREDIENTS:


1/2 gallon milk


3 Tbsp freshly squeezed lemon juice, Champagne vinegar or white wine vinegar


Salt


PREPARATION:


Combine the milk and acid (lemon juice, Champagne vinegar, or white wine vinegar) in a heavy pot and turn the heat to very low. Gradually bring the temperature to 180 degrees F. (At 7,000 feet, bring it to 172 degrees F.) It takes about 30 minutes. What you will notice is a ring of very fine bubbles around the edge of the pan. There will be some movement below the surface of the milk, which will be covered by a fine skin.





When it reaches the desired temperature, turn off the heat, cover the pan, and leave it in a warm spot -- an oven that has been heated briefly or has the pilot light on is perfect -- for 6 hours.





Line a sieve or a basket with a double thickness of cheesecloth or a coarse, porous towl, rinsed first in cold water, and set it over a bowl. Ladle the curds into the sieve and season them with salt, roughly a half-teaspoonful. (The whey, which will drain into the bowl, can be used for baking.) Refrigerate overnight or until the cheese is well drained. For a thicker, firm cheese, tie the ends of the cheesecloth over a wooden spoon balanced over a bowl and let it hang until all the whey has drained out.





Fold back the top layers of the cheesecloth or toweling and turn the cheese carefully out onto a plate. The imprint of the cloth will be left on the cheese. This cheese will stay sweet and fresh for 5 to 7 days.





30 Minute Fresh Mozzarella Cheese Recipe





Ingredients:


***Materials needed:***


1 nonaluminum pot that will hold a gallon of milk


1 measuring cup or bowl to dissolve the rennet (see note below)


1 spoon


1 candy thermometer


1 large slotted spoon, or small sieve


***30-Minute Fresh Mozzarella***


1/2 rennet tablet


1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)


1 gallon milk (2%, 1%, or skim)


2 teaspoons citric acid (see additional note below)








Directions:





Crush the rennet into the water and stir to dissolve. Pour milk into a nonreactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees. Milk will begin to curdle. At 88 degrees, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).





With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175 degrees. When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable. When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.





This recipe for 30 Minute Fresh Mozzarella Cheese serves/makes 12 ounces





Homemade Cottage Cheese Recipe





Ingredients:


sour milk


1 quart hot water


cream


melted butter


salt








Directions:





Heat the sour milk until it reaches 100*. When it reaches this temp., pour into a strainer lined with cheese cloth. Pour over 1 quart of hot water. Let curd hang in cheesecloth until all the whey has been drained off. In a mixing bowl, add enough cream and melted butter to moisten the food. Add salt.





This recipe for Homemade Cottage Cheese serves/makes 1





I hope that this useful, Good Luck!!! :)
Homemade Cheese Recipe


Ingredients:


1 quart Milk


2/3 cup Half-And-Half


2 Oranges -- Juice Only


2 Lemons -- Juice Only





Directions:





Heat the milk and half-and-half in a nonaluminum saucepan to almost boiling; remove from heat. Strain the citrus juice into the milk. Let the mixture stand until the milk is thoroughly curdled, about 15 minutes.





Gently pour mixture into a large sieve lined with cheesecloth, letting the liquid drain off. Gather the ends of the cheesecloth around the curds and tie the cloth into a bundle. Let the bundle drip into the sink or bowl for at least an hour, or until firm. Remove the cheese from the cloth, wrap it well, and store in the refrigerator for up to 4 days.