Fresh Chive Cheese

Matt printed out this recipe when we first started getting into making our own soft cheeses. We had done mozzarella & ricotta so he wanted to see what else was out there to expand our repertoire. Based on Indian chenna, this cheese log is full of the flavor of chive & a touch of lemon. It was super easy to make especially with a stand mixer with a dough hook. 

As we were making it we had a hard time believing this mass of cheese curd was going to turn into a dough like texture but we let the dough hook do its work & like magic the curds became a soft dough. The final chilled texture comes out beautifully firm yet creamy. I was pretty proud to bring this lovely appetizer out & be able to say we'd made it from scratch. Matt absolutely loved it & is ready to make more right away. I think the possible additions for flavoring it are pretty wide though I'd stay away from anything oily (like sundried tomatoes packed in oil) as it will effect the texture of the cheese.

Fresh Chive Cheese
(from Sunset Magazine)

1 gallon whole milk
1/2 c lemon juice
1/2 t salt
2 T fresh chives, chopped

In a large pan heat the milk over medium-high heat until boiling, stirring frequently to prevent scorching. (This will take a long time, it took us close to 45 minutes.) Once the milk is boiling remove it from the heat & stir in the lemon juice. Stir until the white curds separate from the green whey. Let sit for 10 minutes while the curds settle to the bottom of the pan.

Line a large colander with four layers of cheesecloth. Pour the curds & whey into the colander. Rinse with lukewarm water for 5 seconds. Bring the corners of the cheesecloth together & tie them in a knot. Squeeze the curds to form a ball pushing out the whey (be careful not to burn yourself, gloves work good here. Place the cheesecloth wrapped curds back into the colander & top with a plate. Set a 5 pound weight on top (we used a brick). Let sit for 45 minutes.

Unwrap the curd & place in the bowl of a stand mixer with a dough hook. Knead for 10 - 15 minutes until the curds become dough-like, silky & not grainy at all. (You can also do this part by hand though it might take a little longer.) Add the salt & chives & blend to combine. Roll the cheese into a 2-inch log. Wrap in wax paper & chill for at least two hours up to 3 days. Slice to serve

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