This Garlic Cheese Recipe With Chives makes the perfect addition to any cheese tray.
Whether you are just beginning or want to improve your technique, A Cheesemaker’s Journey (Hoegger Supply, Inc., 2013) will help you master cheesemaking at home. Author Mary Jane Toth provides more than 50 beautifully illustrated, easy cheese recipes with that will ensure success. In this excerpt taken from “Hard Cheese Recipes,” try this garlic cheese recipe with chives.
You can purchase this book from the GRIT store: A Cheesemaker’s Journey.
Garlic and Chive Cheese is a fresh, pressed cheese. It can be made and eaten in the same day. It slices very nicely and makes a great addition to any cheese tray. This is a family favorite that all of my kids just loved. The cheese has a sweet, milky taste. It’s delicious as is or with crackers.
You can vary the cheese by using different combinations of herbs and spices, making this a wonderful cheese open to your imagination.
Stainless pot (2 gallon)
Long, slotted spoon
2 gallons whole milk
1 cup Cultured Buttermilk
1 teaspoon rennet or 1/2 tablet + 1/3 cup cool water
3 teaspoons salt
1/2 teaspoon garlic powder
3 tablespoons chives (chopped fresh or dried)
Warm the milk to 86° F in pot. Remove from heat and stir in the Cultured Buttermilk with the long, slotted spoon.
Mix rennet with cool water and stir thoroughly into the milk. Cover and allow to sit for 45 minutes to coagulate.
Test the curd for firmness by dipping your finger into it. If curds break cleanly over your finger, they are ready to heat.
Heat the curds slowly, stirring and breaking the curds with your hands, until the temperature feels hot to your hands. Remove from heat and drain off the whey. Place the curds into a colander and rinse with very warm water. Drain for 5 to 10 minutes.
Place the drained curds back into the pot and mix in the salt, garlic powder, and chives.
Line a cheese press hoop with cheesecloth and fill with curds. Fold over the corners of cheesecloth and place the cheese press follower on top.
Press curds at 20 lbs. pressure for 2 to 4 hours. Remove from press, and set the wheel of cheese onto a plate. Cover with plastic wrap and chill for 6 to 8 hours.
Reprinted with permission from A Cheesemaker’s Journey by Mary Jane Toth and published by Hoegger Supply, Inc., 2012. Buy this book from our store: A Cheesemaker’s Journey.