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Introduction: Looking to elevate your cheese game? This homemade cheese with olives recipe is a perfect blend of creamy, tangy, and savory flavors that will add a special touch to any meal. Whether you're enjoying it as an appetizer, adding it to salads, or spreading it on crackers, this irresistible treat will quickly become a daily delight. Making cheese at home might sound intimidating, but with the right ingredients and a bit of patience, you can craft your own gourmet cheese to enjoy whenever you like. Let's dive into this simple yet decadent recipe that’s bound to become a household favorite!
Ingredients:
2 cups whole milk (preferably fresh and not ultra-pasteurized)
1/4 cup heavy cream
1/4 cup plain yogurt (or a non-dairy alternative)
2 tablespoons lemon juice (freshly squeezed)
1/4 cup olive oil (extra virgin for best flavor)
1/2 cup green olives, pitted and chopped
1/4 cup black olives, pitted and chopped
1 tablespoon fresh herbs (such as thyme, rosemary, or oregano)
Salt, to taste
Freshly ground black pepper, to taste
Instructions:
Prepare the milk mixture: In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. You’ll notice it starting to steam and small bubbles forming around the edges, but don’t let it come to a full boil.
Add the acid to curdle: Once the milk mixture is heated, stir in the yogurt and lemon juice. Stir gently to combine. You’ll see the milk curdle as the acid works its magic. Let it sit for 2-3 minutes, allowing the curds and whey to separate completely.
Strain the curds and whey: Place a fine mesh strainer or cheesecloth over a large bowl. Carefully pour the curdled mixture into the strainer to separate the curds (the cheese) from the whey (the liquid). Let the curds drain for about 15-20 minutes. You can save the whey for smoothies or baking.
Mix in olives and seasonings: Once the curds have drained, transfer them to a large mixing bowl. Add the olive oil, chopped green and black olives, and fresh herbs. Season with salt and pepper to taste. Mix everything together until the olives are evenly distributed throughout the cheese.
Form the cheese: If you prefer a firmer texture, you can gently press the mixture into a cheese mold or shape it into a ball or log by hand. For a softer texture, simply leave it as it is.
Chill and set: Refrigerate the cheese for at least an hour to allow it to firm up and let the flavors meld together. The cheese will be even more flavorful if left to chill overnight.
Tips for Serving and Storing:
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