This post is by Juli Reynolds, of Juli’s recipes.
Hey! I want to share another favorite recipe with y’all. It’s super easy, very delicious, economical, and customizable. I can’t even say enough good things.
The absolute craze of charcuterie isn’t in full force like it was a few years ago. Afternoon tea seems to be all the rage now, which I’m not sad about. But for me, cheese and grazing tables will never go out of favor.
So, that brings me to this recipe. I had a cheeseboard business for a few years and I always tried to balance gourmet and unique options with affordability. This recipe was a way to provide a premium product with low overhead, by utilizing a simple strained cheese. One of my favorites is a soft, savory herb pub cheese. in my area that is $6-7 for a 5.3 oz. box. This recipe I can make the same amount for around $2, depending on prices in your area. And because it was my recipe, I called it “House Cheese” and it was a great signature.
A couple notes for this. First, you can make it with plain Greek yogurt for a low fat, higher protein option. Second, I’ve tried it with fresh vs. granulated garlic and in this format, the dried is actually better. Third, I use an off brand Worcestershire sauce because it typically contains anchovies. So if you have a fish allergy, look for an off brand, they don’t usually contain it. Fourth, feel free to switch up the spices and play around with it. I made one based on another dip I love, for a fall themed board, and it was a huge hit.
One last tip I have is shaping the cheese. Typically, I left it in the teardrop shape it naturally forms in. But a couple times I wanted to switch it up. After about 12 hours it’s not as easy, but if you take it down then, but leave it in the cheesecloth, you can gently push it into a small bowl or other mold. Push the cheese gently, you don’t want to stir it up too much, but push into the shape and make sure the top is fairly smooth. Let sit in the fridge for an hour and then unmold.
House Cheese Recipe
- 1 (8 oz.) tub sour cream or plain yogurt
- 1 green onion, sliced
- 1/2 teaspoon granulated garlic
- 1 teaspoon Worcestershire sauce (make sure to use gluten free sauce to keep this recipe gluten free)
- 1/2 teaspoon black pepper
- 2 dashes allspice
- 1 dash nutmeg
- 1/2 – 1 teaspoon salt
Instructions
- Stir all the ingredients together. Taste for salt and adjust as needed. you want it to be just a slight bit on the salty side, it loses some as it drains.
- Place the mixture into the center of a large cheesecloth.
- Gather the sides of the cheesecloth with the sour cream mixture hanging down. Hang the cloth over a bowl or the sink and allow it to drain for 12-24 hours. The more it drains, the firmer it will be.
- Remove from the cloth and serve immediately, or place in the fridge for up to a week. The drier it is, the longer it will last.
Enjoy with crackers, or on a cheeseboard.
Fall House Cheese Variation
- 1 (8 oz.) tub sour cream of plain yogurt
- 1 teaspoon salt
- 3 tablespoons canned pumpkin
- 1/2 teaspoon paprika
- 1 red bell pepper
- 2 teaspoons pomegranate molasses
- 1/4 teaspoon cumin
- 2 dashes black pepper
- 1 dash white pepper
- 2 teaspoons lemon juice
Instructions
- Heat the bell pepper, directly on the oven burner, until it is charred on all sides. Place in a plastic bag to steam. When it is cool enough to handle, remove the charred skin, the seeds, and the stem. Chop fine and set aside.
- In a pan, heat the pumpkin, paprika, pomegranate molasses, cumin, black pepper, white pepper, and lemon juice. Cook, stirring for 4-5 minutes. Allow to cool.
- Combine the sour cream, salt, cooked pumpkin, and chopped red pepper. Strain, using the same technique as above, and enjoy!
Have you ever made homemade cheese before? What type? Does this seem like something you’d make? How would you serve it? And which variation would you make?
