My family’s favorite cheese: my great-grandmother’s recipe! A quick and easy cheese

This is a recipe that not everyone knows, but it will definitely surprise you!

Cheese is a fundamental food for a complete and balanced diet, as it is rich in proteins, vitamins and minerals.

These nutrients are essential to promote the correct functioning of the human body.

Furthermore, cheese is a source of high biological value protein, easily absorbed by the body.

Although recognized as a healthy food, processed cheese often contains preservatives, stabilizers, or starch.

For this reason, the healthiest option is cheese from a good source and, preferably, as natural as possible.

There is a recipe that not everyone knows, but that will definitely surprise you!

It is a homemade cheese that uses simple ingredients and is quick and easy to prepare.

Even if you have no cooking experience, you can easily make this recipe.

Follow the post until the end to learn all the details on how to make this recipe.

Homemade cheese

Next, we’ll teach you three recipes that you can prepare quickly at home.

The recipe is my great-grandmother’s and has been passed down from generation to generation. It’s my family’s favorite.

Ingredients:

200g spinach
50g parsley
1 liter of whole milk
300g of cream
1 teaspoon of salt

Preparation method:

Wash the spinach and parsley well, place them in a blender and blend until a smooth paste forms.

It is not necessary to add water, however, if you have difficulty grinding, add one or two spoons just to moisten the leaves.

Next, line a sieve with a clean dish towel – free from the smell of cleaning products – and pour the mixture in, squeezing well to extract all the juice.

Place the milk in a saucepan, add the spinach and parsley juice, salt and bring to a boil over medium heat.

When it starts to boil, add the cream and mix well.

Cook over medium heat, stirring continuously, until it curdles and forms small lumps.

After cooking, turn off the heat and leave the mixture in the pan for 15 minutes.

After this time, line a sieve (or pasta strainer) with a clean kitchen towel and, using a slotted spoon or spoon, add the cheese mixture.

Note: At this stage, the whey (liquid) will remain in the pan.

Close the cloth and squeeze well to drain excess serum.

Keep the dough wrapped in the cloth and transfer to a cheese mold.

Place a weight on top and refrigerate for at least 8 hours.

If you don’t have a suitable cheese mold, you can leave it in a colander or improvise a mold by making some holes in a plastic container.

After 8 hours, unmold and your cheese is ready to be served.

If you don’t want to make such an elaborate cheese, you can make a simpler version. The recipe is below.

Ingredients:

3 eggs
200 g sour cream or yogurt

2 liters of whole milk
1 tablespoon of salt

Preparation method:

In a bowl, beat the 3 eggs well, add the cream or yogurt and mix until smooth.

Then, in a pan, place the 2 liters of whole milk and cook over medium heat.

Add the egg mixture, mix and cook over medium heat for 7 to 10 minutes, stirring occasionally.

When the mixture curdles, forming small lumps, turn off the heat and wait 1 to 2 minutes.

Line a sieve (or pasta strainer) with a clean dish towel – free from the smell of cleaning products – and pour the mixture into it to drain the whey.

Next, remove the cloth with the cheese mixture and squeeze well to drain off any excess whey.

Keep the dough wrapped in the cloth and transfer to a cheese mold.

Place a weight on top and refrigerate for at least 8 hours.

If you don’t have a suitable cheese mold, you can leave it in a colander or improvise a mold by making some holes in a plastic container.

After 8 hours, unmold and your cheese is ready to be served.

In this recipe, the cheese is more aerated, with a texture similar to ricotta .

If you want a smoother cheese, with a texture similar to mozzarella , make the following recipe:

Ingredients:

1.5 liters of whole milk

3 eggs
200g of cream
1 teaspoon of salt

The preparation method is the same as before, the only thing that will change is the quantity of ingredients and, instead of using yogurt, you will use cream.

But if I can give you one piece of advice, make all three recipes and then choose your favorite.

I’m sure you’ll love all three, and you can do one of them each week.