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    You are in: Home / Cookbooks / Homemade Cheese
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    12 recipes in

    Homemade Cheese

    I've made my own "farmer's cheese" and goat's milk gjetost in the past, and the process of making cheese at home is still one that fascinates me. Here's a small collection (hopefully one that will grow) of home made cheese recipes!

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    1 Reviews |  By LiisaN

    Finnish Squeaky Cheese - when eaten warmed, it squeaks. A favorite in the northern UP/Mich area - and among the Finns. My dad often, would take a cube and drop it in his coffee to heat the cheese. It's very mild.

    Recipe #79377

    After a trip to Iceland in 2003, my husband learned to love the taste of skyr, and after we got home from vacation I came up with a close approximation of it. If you've never had it, it's similar to yogurt, maybe a little thicker, and can be flavored to your liking (my husband likes to mix in a little cherry pie filling, but I prefer to add fresh sliced peaches and a light sprinkling of Splenda). This recipe is for the base only, feel free to alter as needed. The authentic skyr is hard to duplicate in a home setting as I understand it, due to the need for specialized bacteria. I think the "real deal" can be found online in places that sell cheesemaking supplies. But, I'm cheap, and this is close and the ingredients are in easy supply. Enjoy

    Recipe #98515

    A Pennsylvania Dutch recipe from Berks County.

    Recipe #84290

    Adopted! Posted by request -- I have not tried this recipe. From "Pinardises" by Daniel Pinard.

    Recipe #66638

    Now you can make your own goat cheese! I got this from The Essence of Emeril show!

    Recipe #61025

    I'll be honest and say I haven't tried this yet but I was just so intrigued by the idea of making my own cottage cheese that I had to share.

    Recipe #46595

    14 Reviews |  By Mirj

    My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.

    Recipe #13373

    This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.

    Recipe #47259

    This homemade caraway cheese tastes good on homemade bread or Knackebrod or on crackers. Making farmhouse cheese takes about 24 hours, it is not labor-intensive and it yields a superior product. You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor. Mix it with cream for a creamed fine-curd cottage cheese or eat fresh, perhaps flavored with snipped fresh chives or lemon balm. You can find rennet tablets in the baking section of the grocery store.

    Recipe #99745

    I found this recipe following a link from and thought I'd post it here for all those of you who don't find paneer in local markets. Paneer is a type of fresh cheese used in North Indian cooking. For those interested in more info, use this link:

    Recipe #21956

    Fresh cheese can be used soft (almost like Ricotta cheese) or drained of all liquid and made into small pieces. It is great in vegetables or as snack.

    Recipe #46900

    I got this recipe way back from one of my Indian girlfriends mothers, it is delicious on it's own in a spinish curry, or lightly fried in butter with chili, garlic anc coarse salt and added to a lamb curry. (prep time incl. chilling)

    Recipe #41322

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