Welcome to a cherished recipe that brings together the art of traditional cheesemaking and fresh Mediterranean flavors. This dish combines homemade fresh cheese, similar to a classic farmer’s cheese or queso fresco, with vibrant yellow bell peppers and complementary ingredients. The recipe has been passed down through generations, representing both simplicity and sophistication in home cooking.
Homemade Fresh Cheese Ingredients
For the Cheese:
- 3 liters (12.7 cups) whole milk
- 2 tablespoons (30 ml) white vinegar
- 1 teaspoon (5 g) salt
For the Salad:
- 2 large yellow bell peppers, sliced
- 1 medium purple onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon sweet paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons balsamic glaze
- Optional: cherry tomatoes for garnish
Step-by-Step Instructions
Making the Fresh Cheese
- Pour the milk into a large, heavy-bottomed pot.
- Heat the milk over medium heat, stirring occasionally to prevent scorching.
- When the milk reaches approximately 185°F (85°C), add the vinegar.
- Reduce heat to low and stir gently until curds form (about 5-10 minutes).
- Line a colander with cheesecloth and place over a large bowl.
- Pour the mixture through the cheesecloth, allowing the whey to drain.
- Add salt to the curds and mix gently.
- Gather the corners of the cheesecloth and tie.
- Place the bundle on a plate with a weight on top.
- Refrigerate for at least 4 hours or overnight.
Assembling the Salad
- Slice the chilled cheese into thin pieces.
- Arrange sliced yellow peppers on a serving plate.
- Layer with purple onion slices.
- Place cheese pieces over vegetables.
- Sprinkle with fresh dill and paprika.
- Season with salt and pepper.
- Drizzle with balsamic glaze.
Timing Information
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Draining Time: 4 hours to overnight
- Total Time: 5 hours (minimum)
Nutritional Information
Per Serving (1/6 of recipe):
- Calories: 320
- Protein: 18g
- Fat: 22g
- Carbohydrates: 15g
- Fiber: 2g
- Calcium: 450mg
- Sodium: 380mg
Pro Tips and Tricks
- Temperature is crucial – use a thermometer for precise results
- Don’t discard the whey – use it in bread making or soups
- The longer you drain the cheese, the firmer it becomes
- Press gently when weighting to maintain a creamy texture
- Always use whole milk for the best yield and texture
Variations and Substitutions
- Replace vinegar with lemon juice for a different tang
- Substitute yellow peppers with roasted red peppers
- Add Mediterranean herbs like oregano or basil
- Use honey drizzle instead of balsamic glaze
- Add toasted pine nuts for extra crunch
Common FAQs
Q: Why didn’t my cheese curds form properly?
A: The milk must be hot enough and the vinegar fresh. Using ultra-pasteurized milk can sometimes prevent proper curd formation.
Q: Can I use low-fat milk?
A: While possible, whole milk provides the best results and creamiest texture.
Q: How long will the cheese keep?
A: Properly stored in an airtight container, it will keep for up to 5 days in the refrigerator.
Q: Can I freeze the cheese?
A: Freezing isn’t recommended as it can affect the texture and consistency.
Storage and Make-Ahead Tips
- Store cheese wrapped in parchment paper in an airtight container
- Prepare cheese up to 3 days ahead of assembling the salad
- Cut vegetables can be stored separately for up to 24 hours
- Assemble the salad just before serving for optimal freshness
- Keep balsamic glaze at room temperature for easy drizzling
This delightful combination of homemade fresh cheese and Mediterranean vegetables creates a stunning appetizer or light main course that’s sure to impress your guests while maintaining the authenticity of traditional cheesemaking.
