Buzz
Fresh cheese is actually quite simple to prepare, and it’s always a crowd-pleaser when you make it yourself. While it’s not a difficult process, it does need some careful attention, stirring, and nurturing. You can make many types of cheese by simply heating dairy, adding acid to form curds, and straining out the whey, but people often hesitate when it comes to heating dairy (for fear of burning it). Using the sous-vide method for cheese removes these worries, transforming the process into a nearly effortless task.
Sous-vide cheese offers three primary benefits:
With precise temperature control, you ensure the dairy never reaches unsafe levels.
Because the milk avoids direct contact with a heated pan, you don't have to stir, leaving you free to focus on other tasks.
Instead of the typical two-step process of gradually heating the dairy and then adding acid, you can simply combine everything in the sous-vide bag at once. (I was once under the impression it required two steps, even with sous-vide, until I witnessed this clever man showcase the 'chuck and go' method at a conference.)
The method for making cheese slightly differs based on the specific variety, with the main variation being the cooking time, but the general procedure is as follows:
Begin by heating a water bath to the desired temperature specified in your cheese recipe.
Place your dairy and acid into a sous-vide bag, then immerse the bag in the water. You can either vacuum seal it or clip it over the edge.
Let it sit long enough for curds to form. Since the dairy starts cold, this usually takes at least 45 minutes, with one hour being the optimal time for most cheeses.
Strain the curds through a cheese cloth-lined colander, then transfer them to a sealed container and refrigerate.
When I decided to try sous-vide cheese, the only dilemma was deciding which cheese to make. Ricotta was an obvious choice, but I was also craving chevre and had a couple of peaches that were practically begging for some mascarpone. And so, I found myself staying up late on Wednesday, crafting all three cheeses. This led to a Thursday filled with nothing but cheese and its various delivery methods, though I certainly wasn't complaining.
Every cheese has its own unique set of ingredients (naturally) and specific cooking temperatures, so let's take the time to give each its due attention, starting with the goat variety.
Tart and Creamy Goat Cheese (Adapted From The Spruce)
To prepare this tangy, grassy delight, you'll need the following ingredients:
1 quart of full-fat goat milk (I could only find ultra-pasteurized, and it worked just fine.)
1/3 cup of fresh lemon juice, with the pulp and seeds strained out
Salt, to taste
Pour the milk and lemon juice into a sous-vide bag, gently agitate it, then place the bag into a 180-degree water bath. Let it cook for about an hour, until tiny curds start to form. Once that happens, remove the bag and let it cool to a temperature that you can comfortably handle.
Carefully pour the curdled milk into a colander lined with a couple of layers of cheesecloth. Allow it to drain for about an hour and a half, then transfer it to a sealable container. Add a pinch of salt, along with any other desired flavorings—such as garlic, lemon zest, black pepper, or herbs. Let it sit overnight to develop its best flavor.
The Richest Ricotta (Adapted From Epicurious and Vacmaster)
To create a fresh and creamy ricotta, gather the following ingredients:
2 quarts of whole milk
1 cup of heavy whipping cream
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice, strained to remove pulp and seeds
Place the dairy, lemon juice, and salt into a sous-vide bag, give it a little shake, and immerse the bag into a 195-degree water bath. Let it cook for about an hour, until you see curds start to form. Afterward, remove the bag and allow it to cool to a comfortable temperature.
Gently pour the curdled milk into a colander lined with several layers of cheesecloth. Let it drain for at least an hour, or longer if you prefer your ricotta drier. Once done, transfer it to a sealable container and refrigerate.
Thick and Decadent Mascarpone (Adapted from Food52)
To prepare a truly exceptional mascarpone, gather the following ingredients:
2 cups of heavy whipping cream
1 tablespoon of fresh lemon juice, with pulp and seeds strained out
Pour the cream and lemon juice into a sous-vide bag, give it a little shake, and immerse the bag into a 180-degree water bath. Let it cook for about 45 minutes. Afterward, remove the bag and allow it to cool to a temperature that's comfortable to handle.
Carefully pour the curdled cream into a colander lined with a couple of layers of cheesecloth, set over a bowl, and refrigerate the entire setup overnight. Once done, transfer it to a container and enjoy.
