Homemade Fresh Cheese

This isn't a recipe that I developed, it's a variant on a theme that I've seen for cheeses of this type. It's basically Cottage Cheese/ Ricotta, but it's amazing and will ruin you for store-bought for life.

It's very simple- I did this in about an hour, most of that time waiting for the milk to heat. I used white vinegar instead of rennet because I think it's easier to find, lasts longer and is cheaper. It also takes out the element of animal vs vegetable rennet, which could infringe on some meatless diets. White vinegar is also a neutral-tasting vinegar, so it doesn't take away from the milk. But, it's so simple to make and modify- you can use a different vinegar, add herbs and spices, whatever you want. I've seem citrus being used as well, but I like the availability, predictability and stability of the vinegar used in the basic recipe. Although, lemon is quite refreshing. It's worth playing with to be sure! It's made me want to try more cheeses!

Makes about 16oz and is good for a week.

Tools:

• Stainless Steel Pot with a nice, thick bottom.
• Cheesecloth (or some other kind of thin fabric to strain with)
• A colander (you line this with the cheesecloth)
• A thermometer, if desired 

Ingredients

• Half-Gallon Whole Milk
• 4 oz white vinegar
• salt to taste

Method:

1. Line the colander with the cheesecloth.  
2. Slowly bring all of the milk to just below a boil. Make sure the milk does not scorch.
3. Once the milk reaches an almost boil (steaming and frothy. About 190°F if you're using a thermometer) , remove from heat and add the salt and vinegar and stir well. You'll notice that the milk will instantly separate into chunky bits and yellow liquid. This is supposed to happen; the yellow is the whey that will be drained off. If it doesn't separate, then there's not enough vinegar- just add a little more. (Yes, yes- it's scary and weird-looking. Cheese is weird and we're not even dealing with molds.)
4. Let the mixture sit for 10 minutes.
5. Carefully (it will splash a tad) pour the mixture into the cheesecloth-lined colander and let it drain for 15 minutes.
6. If you choose to add more flavorings (I like fresh black pepper and Italian Seasoning), do so now. The mixture will be very liquid still.
7. Pull the edges of the cheesecloth up and twist to the cheese is in a ball and slowly squeeze out more liquid. 
8. Turn out your newly-formed cheeseball into a bowl, cover and chill

Garlicky Herb Cheese Dip

The trick to any kind of dip is you HAVE to let it sit for a while and steep. Some flavors will mellow while others will come out stronger, but the main thing is the flavors will become more cohesive and blend so much better. Basically, the flavor profile will change dramatically for the better after a 24-hour chill out in the cold box. Same goes for other dips, as well.

This is an easy dip to prepare- no cooking, just a little chopping of the herbs and crushing of the garlic before dumping it all in the food processor.

This dip is also better with fresh herbs, but you can modify it for dry if you want. You might have to up the measurements, though.

And seriously- buy good cheese for this. That pre-grated processed stuff that's been sitting on the shelf for weeks? Please, don't. It won't taste good and it won't function the same way in the dip. If you get pre-grated, get the fresh-grated from the deli.

Garlicky Herb Cheese Dip

Ingredients

• 1 8oz Package cream cheese
• 1 tablespoon Mayo
• 1 cup sour cream (add more if you want a thinner dip)
• 4 oz each Freshly grated Parmesan and Asiago
• 2-3 cloves garlic
• 1/2 teaspoon rosemary
• 1 teaspoon fresh sage
• 1/4 teaspoon thyme
• One small handful (Approx a cup) fresh flat-leaf (Italian) parsley
• A couple drops of Tabasco
• 1/4 teaspoon onion powder
• pinch of dry mustard
• fresh-ground pepper to taste (I usually add 1/8 teaspoon)
• Salt to taste, if by some chance the cheese doesn't provide enough.

Method

1. Chop herbs and run garlic through garlic press (or mince it), add to food processor and blend until finely chopped, but not a paste. Use the pulse setting for this.
2. Add Cream cheese to garlic herb mixture and blend until combined.
3. Add the sour cream, mayo and cheese and blend. Add more sour cream by the spoonful if desired for a thinner dip.
4. Add the Tabasco, onion powder, dry mustard and pepper. Blend
5. Put in serving bowl, cover and chill for at least 12 hours. 24 hours is better.

I find that the parsley is very strong at this stage and the garlic hits you at the end. I almost regretted the amount of parsley at first. Don't worry- this will change a lot after sitting. Resist the urge to add more garlic until you let it sit. The parsley/ herbs will mellow and the cheese and garlic will come out more.

Have I mentioned you should let this sit for a while? Because you should. ;)

Homemade Onion Dip

"This dip with either start wars or end them"
                                         -Cristina

We tried this out last weekend at the Xmas gathering at our place. Two different people tried to steal the dip and by the end of the night, the bowl was empty.  The next day, people were requesting more.

You have to let the onions slowly cook down.  There is no way to speed the process up.  If you do, you'll just end up with burned onions, rather than true Caramelized onions.

This is my variation of the original.

Caramelized Onions

• 3 large (4 small) sweet onions, diced to 1/4"
• 4 tablespoons butter
• 1-2 teaspoons brown sugar (to taste if needed; it's only needed this addition once for me)
• 1-2 Pinches salt (3/4 way through cooking, to taste)
• 1-2 Pinches pepper (3/4 way through cooking, to taste)

Heat the butter in a large skillet over medium heat.  Add the onions, salt and pepper and stir to coat. Reduce the heat to low and cook until the onions are golden, stirring every 5 minutes.  This step will take 45-80 minutes, depending on the onions.  (note: it will look like a LOT of onions initially, but they will reduce in volume by about 70% when they are done cooking)

Add more salt and pepper if needed. If not sweet enough, add the brown sugar and cook for an additional 5 minutes.

To make the dip:

• Caramelized onions (at room temperature)
• 8 ounces room temperature cream cheese
• 1 cup sour cream
• 1 cup regular mayonnaise
• Pinch of paprika
• 1/2 tsp cracked black pepper
• Pinch of salt
• 1 large clove garlic

Assemble all ingredients in food processor and mix on low speed to combine.  Scrape down sides of bowl a couple times during mixing to ensure dip is fully mixed.
Place dip in sealed bowl and refrigerate for 24 hours.
Take out of refrigerator 15-20 minutes before serving to allow dip to come to room temperature.  Stir before serving.