Heat the milk: Pour the milk into a pot and heat it until it’s almost boiling.
Add lemon juice: Stir in the lemon juice until the milk curdles and separates into curds and whey.
Separate the curds: Strain the curds using cheesecloth or a fine strainer to remove the whey.
Prepare gelatin: Dissolve gelatin in cold water and let it swell, then mix it into the curds along with salt, chia seeds, and Provencal herbs.
Mold and refrigerate: Transfer the mixture into a mold, press it down with a heavy object, and refrigerate for 2-3 hours or until firm.
Serving Suggestions:
Serve with fresh vegetables or as a topping on salads.
Pair with crackers or bread for a light snack.
Add to sandwiches or wraps for extra flavor.
Cooking Tips:
Use fresh, high-fat milk for the creamiest texture.
Adjust salt and herbs according to your taste preferences.
Ensure the milk doesn’t boil; gentle heating helps achieve a smoother cheese.
Nutritional Benefits:
High in protein and calcium, supporting muscle and bone health.
Healthy fats from milk aid in nutrient absorption.
Chia seeds add omega-3 fatty acids and fiber.
Dietary Information:
Vegetarian-friendly if gelatin is plant-based.
Gluten-free and low-carb.
Can be adjusted for low-sodium diets by reducing salt.
Nutritional Facts (per serving, approximately 50g):
Calories: 120
Protein: 7g
Fat: 9g
Carbohydrates: 3g
Fiber: 1g
Calcium: 20% of the Daily Value
Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Best consumed fresh for optimal texture and flavor.
Why You’ll Love This Recipe:
Easy to make with minimal ingredients and steps.
Customizable flavors with different herbs and spices.
Healthier alternative to processed cheese with no preservatives.
Perfect for meal prep, snacks, and entertaining guests.
Conclusion:
Making your own cheese at home is not only rewarding but also allows you to enjoy a fresher and healthier product tailored to your taste. This homemade cheese with Provencal herbs and chia seeds offers a delightful combination of creamy texture and herbal flavors that can enhance various dishes. Whether you’re using it in salads, sandwiches, or just enjoying it on its own, this cheese is sure to become a favorite. It’s a simple, satisfying, and nutritious addition to any diet.
Frequently Asked Questions:
Can I use plant-based milk to make this cheese?
Yes, but the texture and flavor will differ; use soy or almond milk and adjust the setting agents accordingly.
What can I do with the leftover whey?
Whey can be used in smoothies, soups, or as a liquid in bread baking.
Can I skip the gelatin?
Skipping gelatin will result in a softer cheese. Agar-agar can be used as a vegetarian substitute.
Can I make this cheese without chia seeds?
Yes, chia seeds are optional and can be omitted or replaced with flax seeds.
How can I make the cheese firmer?
Increase pressing time or add an extra teaspoon of gelatin.
Is it necessary to press the cheese?
Pressing helps firm up the cheese and remove excess moisture, enhancing texture.
Can I add other herbs or spices?
Absolutely, try adding garlic powder, dill, or red pepper flakes for variety.
How long does the cheese last in the fridge?
It will keep for about 5 days when stored in an airtight container.
Can I freeze the cheese?
Freezing can alter the texture, making it crumbly; fresh is best.
Is this cheese suitable for people with lactose intolerance?
It depends on the milk used; lactose-free milk can be substituted for those with lactose sensitivity.
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