Fresh cheese with caraway

Making your own fresh cheese is surprisingly easy and quick. This one is lovely and light in texture and flavour. Served with crispbread it makes a lovely starter. It is also delicious served as part of a smörgåsbord with crayfish and dill.

You will need:
For the cheese:

2 litres full fat milk
1 tbsp salt
2-3 tbsp lemon juice or white wine vinegar

Muslin, jelly bag or plain kitchen paper

To serve:

3 tbsp creme fraiche
1 tbsp caraway seeds, toasted

  1. Place the milk in a large saucepan with the salt. Slowly bring to the boil and then immediately remove from the heat.
  2. Add the vinegar or lemon juice and stir until you can see the mixture splitting into curds and whey. If this doesn’t happen, add a little more vinegar or lemon.
  3. Strain the mixture through a sieve lined with muslin. If you have a jelly bag for making jelly or a nut bag for making nut milks, you can also use this. If you don’t have either of these you can use plain kitchen paper in a sieve but omit the next step of the squeezing of the curds as the paper may split.
  4. Squeeze the muslin or bag well and discard the strained liquid.
  5. Tip the contents into a bowl, place a plate or saucer directly on top of the curds and weigh down with a couple of heavy tins. Leave for at least 2 hours.
  6. The cheese is now ready to eat and will keep in the fridge for up to a week.
  7. To serve, season with salt and pepper and stir through a little creme fraiche to lighten the mixture. Sprinkle with toasted caraway seeds and serve spread on crispbreads. It can also be lightened further with more creme fraiche or a little greek yoghurt and used as a delicious dip. Try it with our sourdough flatbreads.
fresh cheese with caraway



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