Fresh cheese is simple to make. It is characterized by a mild, clean, taste and soft texture. These are normally made from the warmed curds of milk. Most fresh cheese is soft enough to eat with a spoon. But in some fresh cheese the moisture of it gets evaporated become thick and dry. Fresh cheese should be moist and white, with no sign of mold. The fat content of fresh cheese varies as they can be made from whole or skimmed milk, or even with cream.
Some people may think making cheese a very difficult process. But making fresh cheese at home is not that difficult as you think. The fresh cheese is first placed in a sack and is allowed to drain. Since no pressure is applied, the curd retains much of the whey and it is the moisture in the whey that determines how soft the cheese will be.
First pasteurized milk is warmed to a temperature of 27°C. After that butter milk is added to provide the bacteria necessary for curds to form. Once the whey is drained off, use the cheese within day; if salt is added, it will keep in the refrigerator for 2-3 days. Adding flavors to your fresh made cheese brings contrasting taste and texture to your fresh made cheese. Here is a step by step guide you can follow to make fresh cheese at home.