Here’s an easy way to make your own cheese. Exact amounts are found on the Food Wishes Video Recipes blog.
I don’t recommend watching this if the sight of curdled milk makes you queasy.
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Posted by Pat Kight on June 27, 2008 at 5:58 pm
If you keep the fromage blanc wrapped in cheese cloth, put a small saucer on top and weight it for a few days (canned goods make great weights) you can press out even more moisture and wind up with paneer, the Indian cheese that’s so good in south Asian dishes.
Another, even simpler cheese: Buy full-fat, plain active-culture yogurt (Nancy’s, for instance), line a strainer with cheese cloth and dump the yogurt in to drain over a bowl, refrigerated, overnight. Yogurt cheese is smooth and creamy, and a tangy replacement for cream cheese.