4. Season and Press the Curds:
Once most of the whey has drained, sprinkle the curds with salt and any other flavorings (herbs, garlic, etc.) you like. Gently mix the seasonings into the curds.
To shape your cheese block, gather the edges of the cheesecloth and press the curds into a ball or block shape. If you have a cheese mold, place the curds inside and press them down with a weight (like a can or heavy object) to compact the cheese.
5. Let the Cheese Set:
Leave the pressed cheese to sit for 1-2 hours at room temperature. If you prefer a firmer texture, you can place the cheese in the fridge with the weight still on for an additional few hours or overnight.
6. Unwrap and Enjoy:
Once the cheese has set and firmed up to your liking, unwrap it from the cheesecloth. Slice or cube it and enjoy fresh, homemade cheese! Store in the fridge, where it will last up to a week.
Optional Add-ins for Extra Flavor:
Herb Cheese: Add chopped fresh herbs like basil, thyme, or parsley.
Garlic Cheese: Mix in finely minced garlic for a savory twist.
Spicy Cheese: Add chili flakes or ground pepper for a kick of heat.
This homemade cheese block is perfect for slicing onto sandwiches, melting into sauces, or enjoying as part of a cheese platter. With this easy-to-follow recipe, you can make a delicious and customizable cheese block at home!
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