How Do You Make Pot Cheese At Home?

If you want to make pot cheese at home, there are a few guidelines you should follow. These include the following step by step points:

•Put a large pint of fresh milk on a high stove. The result you get will depend on the type of milk you use. So for instance, if you use full fat milk your cheese will end up looking soft and creamy. Skimmed milk will produce a more firm and squeaky cheese.

•While the milk is heating on the stove, make sure you keep stirring it until it is just about to come to the boil. It is vital you keep stirring as milk has a tendency of burning very easily.

•Just when the milk is about to come to the boil, take it off the heat and add in some lemon juice.

•Once you have the lemon juice in the milk, keep stirring until the whole mixture begins to separate. Once you see the whey (a clear/yellowy fluid) and the curds (white chunks) this means the cheese is almost ready. If the mixture does not separate you may need to add in some extra lemon juice before proceeding.

•When the step above is completed, drain off the whey as the curds are actually your finished pot cheese.

•As this cheese is very mild in flavour you may think about adding some seasoning to it such as salt or pepper.

Pot cheese can easily be made by using cottage cheese. Cottage cheese is formed when the curds of fresh low fat milk which has slightly soured is allowed to drain. The drained curd is cottage cheese. When this is left to be drained a bit more pot cheese is obtained.

It is important to note that if the moisture is pressed out further and if the cheese becomes dry and crumbly it is actually farmer's cheese and not pot cheese.

The Mexican equivalent of pot cheese is Queso Blanco and its Indian equivalent is Paneer.

Pot cheese is known for its quality of turning brown on being fried and not melting away like normal cheese. This allows chefs to use pot cheese as an additive to meals during the preparative stage or as toppings.