Four Easy Homemade Cheeses

Ingredients

• 2 cup heavy cream (For mascarpone)
• 2 tbsp lemon juice (For mascarpone)
• 8 cup whole milk (For cream cheese)
• 5 tbsp lemon juice or vinegar (For cream cheese; use either lemon juice or vinegar)
• 0.5 tsp salt (For cream cheese)
• 8 cup whole milk (For ricotta)
• 0.5 tsp salt (For ricotta)
• 3 tbsp lemon juice or vinegar (For ricotta; use either lemon juice or vinegar)
• 8 cup whole milk (For cottage cheese)
• 0.333 cup white vinegar or lemon juice (For cottage cheese; use either white vinegar or lemon juice)
• 0.5 tsp salt (For cottage cheese)
• 0.25 cup heavy cream (Optional; for a creamier cottage cheese style)

Steps

1. 1

   Make the mascarpone: Pour the heavy cream into a clean saucepan and warm it gently over medium-low heat until steaming and just below a simmer, approximately 185–190°F (85–88°C). Do not let it boil vigorously.

2. 2

   Add the lemon juice to the hot cream and stir gently for 1–2 minutes. Continue heating until the cream thickens slightly and coats the spoon.

3. 3

   Transfer the mascarpone mixture to a fine-mesh strainer lined with cheesecloth. Refrigerate and let it drain for several hours, or until thick and spreadable.

4. 4

   Make the cream cheese: Pour the whole milk into a large saucepan and heat gently until hot and steaming, approximately 185–190°F (85–88°C), without a hard boil.

5. 5

   Add the lemon juice or vinegar and the salt to the hot milk. Stir briefly, then leave the mixture undisturbed until curds separate from the yellowish whey, about 5–10 minutes.

6. 6

   Line a fine-mesh strainer with cheesecloth and pour in the curds and whey. Drain until the curds reach a thick, spreadable consistency, then refrigerate the cream cheese.

7. 7

   Make the ricotta: Heat the whole milk in a large saucepan until steaming and nearly simmering, approximately 185–190°F (85–88°C). Avoid scorching the milk on the bottom of the pan.

8. 8

   Stir in the salt and lemon juice or vinegar. Remove the pan from the heat and allow it to stand for 5–10 minutes, until soft white curds visibly separate from the whey.

9. 9

   Pour the mixture through a cheesecloth-lined strainer. Drain for several minutes for a soft ricotta or longer for a firmer texture, then transfer the ricotta to a container.

10. 10

    Make the cottage cheese: Heat the whole milk in a large saucepan until hot and steaming, approximately 185–190°F (85–88°C).

11. 11

    Add the white vinegar or lemon juice and the salt. Stir gently and allow the milk to sit until distinct curds form and separate from the whey, about 5–10 minutes.

12. 12

    Strain the curds through cheesecloth or a fine-mesh strainer. Drain until the cottage cheese reaches the desired consistency, keeping some moisture for a looser curd-style cheese.

13. 13

    If a creamier cottage cheese is desired, fold in the optional heavy cream after draining. Chill before serving.

Notes

The source provides ingredient lists but no written preparation instructions; the heating, acidification, and draining steps are standard technique inferred for each cheese. Drain longer for firmer cheese and shorter for softer cheese. Refrigerate finished fresh cheeses promptly and use within several days.

Nutrition per serving

• cheese
• homemade
• fresh cheese
• vegetarian
• make-ahead
• no-bake
• mascarpone
• cream cheese