Heavy Cream36% fat or substitute: non-dairy whipping cream
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Instructions* Click image to start slideshow.
Let's make the homemade fresh cheese. In a pot, combine the whole milk, heavy cream and plain yogurt.
Mix thoroughly. Turn on the burner. And heat the mixture on medium low heat.
Like shown, the milk will gradually separate.
When it begins to boil, reduce the heat and simmer for about 30 seconds. Turn off the burner and let it sit for about 5 minutes.
Now, strain the mixture with a paper towel or cheesecloth.
Wrap the curd with the towel.
Then, using the bottom of a small bowl, carefully press it to squeeze out the liquid but be sure not to break the paper.
The liquid is called whey, a by-product of cheese making. It is full of nutrients so don't throw it away. You can use the whey when you make curry or stew to give it a rich flavor.
This fresh cheese is made by straining the curd after curdling the milk with the lactic acid in the plain yogurt. When the liquid is strained almost completely, it is ready.
This is a cheese without any ripening process so you can enjoy it immediately. Adding the heavy cream makes the fresh cheese creamier than cottage cheese.
Enjoy the cheese with crackers. Sprinkle on the salt and drizzle on the honey to taste.
You can also simply enjoy the cheese with salt and black pepper.
Alternatively, add the fresh cheese to a green salad along with walnuts, making a fancy and nutritious salad. With this delicious fresh cheese, we'll make quick and easy no-bake cheesecake also known as rare cheesecake next time.