I’m excited to share with you a cherished family recipe that has been passed down through generations – our beloved Spinach and Parsley Cheese. This unique, vibrant green cheese is not only a delightful treat for the taste buds but also a nutritious addition to any meal. With its roots tracing back to my great-grandmother’s kitchen, this recipe has stood the test of time, evolving into a treasured family tradition that I’m now sharing with you.
Introduction
The art of cheese-making has been a part of human culinary history for thousands of years, with each region developing its own unique varieties. Our family’s Spinach and Parsley Cheese is a testament to the creativity and resourcefulness of home cooks who sought to combine flavor with nutrition. This fresh, homemade cheese incorporates the goodness of leafy greens, resulting in a product that’s both delicious and healthful.
What sets this cheese apart is its simplicity and quick preparation time. In just about 5 minutes of active cooking, you’ll set in motion a process that yields a flavorful, nutrient-rich cheese overnight. The vibrant green hue is not only visually appealing but also indicative of the cheese’s high chlorophyll content, making it a perfect addition to your diet.
Ingredients
For the Cheese:
- 200 grams (7.1 ounces) fresh spinach
- 50 grams (1.8 ounces) fresh parsley, one bunch
- 1 liter (4 1/4 cups) whole milk, 3.2% fat
- 1 teaspoon salt
- 300 grams (10.6 ounces) sour cream
Step-by-Step Instructions
1. Preparing the Greens
I begin by thoroughly washing the spinach and parsley to remove any dirt or debris. It’s crucial to use fresh, crisp greens for the best flavor and nutritional value. Once clean, I pat them dry with a clean kitchen towel or paper towels to remove excess water.
Next, I roughly chop the spinach and parsley before transferring them to a high-powered blender. I blend the greens until they form a smooth, vibrant green puree. This process breaks down the cell walls of the plants, releasing their flavors and nutrients.
Once pureed, I transfer the green mixture to a clean cheesecloth placed over a bowl. Gathering the edges of the cheesecloth, I squeeze firmly to extract as much juice as possible from the puree. This emerald-green liquid is the essence of our cheese’s unique flavor and color.
2. Cooking the Cheese Base
In a large, heavy-bottomed saucepan, I combine the freshly squeezed spinach and parsley juice with the whole milk. The milk’s fat content is crucial for achieving the right texture in our cheese, so I always use whole milk with 3.2% fat.
I add the teaspoon of salt to the milk and green juice mixture, stirring to dissolve. Salt not only enhances the flavor but also plays a role in the cheese-making process by helping to separate the curds from the whey.
Placing the saucepan over medium heat, I bring the mixture to a gentle boil, stirring occasionally to prevent scorching. As the liquid heats up, I can see it changing color slightly, becoming a pale green.
Once the mixture is hot but not yet boiling, I begin to add the sour cream. I do this gradually, stirring constantly to incorporate it smoothly into the hot liquid. The sour cream adds richness and helps in the curdling process.
As I continue to cook and stir, I watch carefully for the moment when the curds begin to separate from the whey. This usually takes about 5 minutes from when I started heating the mixture. The liquid will become slightly cloudy, and small, soft curds will start to form.
3. Forming the Cheese
Once the curds have clearly separated from the whey, I remove the saucepan from the heat. Using a slotted spoon, I carefully scoop the curds into a cheesecloth-lined colander. The cheesecloth should be fine enough to catch all the curds while allowing the whey to drain away.
I gather the edges of the cheesecloth and gently squeeze to remove excess whey, being careful not to press too hard and lose any of the precious curds. Then, I transfer the cheesecloth bundle to a mold or container with drainage holes. This could be a purpose-made cheese mold or simply a plastic container with holes punched in the bottom.
To help the cheese firm up and take shape, I place a weight on top of the cheesecloth bundle. This can be a small plate with a heavy can on top, or any clean, food-safe weight that fits your mold. The weight helps to press out any remaining whey and compress the curds into a solid cheese.
I then transfer the entire setup – mold, cheese, and weight – to the refrigerator. The cool temperature helps the cheese to set and develop its flavor. I leave it to rest overnight, or for at least 8 hours.
4. Finishing and Serving
The next morning, I remove the cheese from the refrigerator. Carefully unwrapping the cheesecloth, I reveal a beautiful, firm green cheese. The overnight pressing has given it a compact texture, and the color is a vibrant green, speckled with darker flecks of parsley.
At this point, the cheese is ready to eat, but I often like to add some final touches. For extra flavor, I sometimes mix in a teaspoon of cumin seeds or caraway seeds before the final pressing. These aromatic seeds complement the fresh, green flavor of the cheese beautifully.
To serve, I slice the cheese into wedges or cubes. It’s delicious on its own, spread on crusty bread, or crumbled over salads. The cheese will keep in the refrigerator for up to a week, though in my family, it rarely lasts that long!
Nutrition Information
This homemade Spinach and Parsley Cheese is not only delicious but also nutritious. Here’s an approximate breakdown of its nutritional value per serving (based on 8 servings):
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 330mg
- Total Carbohydrates: 6g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 8g
The cheese is an excellent source of calcium, vitamin A, and vitamin K, thanks to the spinach and milk. It also provides a good amount of protein and beneficial probiotics from the sour cream.
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
- Setting Time: 8 hours (overnight)
- Total Time: 8 hours 20 minutes
This recipe yields approximately 500 grams (17.6 ounces) of cheese, which can be divided into 8 servings.
Conclusion
Creating this Spinach and Parsley Cheese is more than just a culinary exercise – it’s a way to connect with my family’s heritage and to share a unique, healthful food with loved ones. The simplicity of the ingredients belies the complex flavors and rich nutritional profile of the final product.
Whether you’re an experienced home cheese maker or a curious beginner, this recipe offers an accessible entry point into the world of homemade cheese. The vibrant green color makes it a standout on any cheese board, while its fresh, tangy flavor pairs well with a variety of dishes.
As you make this cheese, remember that patience is key. The overnight setting time allows the flavors to develop fully, resulting in a cheese that’s well worth the wait. Don’t be afraid to experiment with different herbs or spices to create your own signature version.
By making this cheese, you’re not just preparing food – you’re participating in a tradition that spans generations. It’s a wonderful way to connect with the past while nourishing your body and delighting your palate. Enjoy the process, savor the results, and perhaps start a new tradition in your own family with this remarkable Spinach and Parsley Cheese.
