Potted Cheese Recipes

INSTANT POT HOMEMADE COTTAGE CHEESE RECIPE

Steps:

• Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid.
• Push the Yogurt button and then the Adjust button. The display should read "Boil."
• During the Boil cycle, remove the lid and whisk the milk a couple of times during the cycle.
• When Beep sounds, remove lid and take temperature.. Anywhere from 170-180 degrees is fine.
• Slowly pour in the lemon juice or vinegar and gently move around the milk. It will begin to look curdled.
• Turn off the Instant Pot. Cover the milk with the Glass Lid and let sit for at least 30 minutes.
• Add salt to the cream and whisk. Set aside.
• Pour the Cottage Cheese into a Strainer Basket lined with butter muslin, sitting inside of a Cooking Pot or other device to drain.
• Remove Strainer Basket to sink and run a slow stream of cool water over the Strainer Basket to remove excess Vinegar.
• Place Cottage Cheese into bowl.
• Gently pour in the cream with the salt and incorporate.
• Refrigerate and enjoy.

POTTED CHEDDAR WITH ALE & MUSTARD

Steps:

• Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
• Melt the remaining butter and leave to sit for a minute to let the fat separate from the milk solids (these will form a milky puddle at the bottom). Pour the clear fat over the cheese, leaving the milk solids in the pan. Place a thyme sprig on top, if using, and chill for a few hours. The sealed cheese will keep for a couple of months in the fridge. Once you've cracked the buttery crust, use up within a week.

HOME MADE FARMER'S CHEESE

Steps:

• Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
• When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
• Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

POTTED CHEESE

Steps:

• Beat together the grated cheddar and cream cheese until very smooth.
• Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
• Mix well.
• Pack into a wide mouth crock or other attrative dish.
• Cover with cooled toasted almond.
• Cover& chill 24 hours.
• Bring to room Temperature 30 minutes before serving.

POTTED CHEESE SPREAD WITH CRACKERS

Steps:

• Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
• Place bowl of spread on platter. Surround with crackers and serve.