Homemade Fresh Cheese Recipe | Cooking with Dog

Homemade Fresh Cheese Recipe | Cooking with Dog


Hi, I’m Francis, the host of this show “Cooking with Dog.” Let’s make the homemade fresh cheese. In a pot, combine the milk, heavy cream and plain yogurt. Mix thoroughly. Turn on the burner. And heat the mixture on medium low heat. Like shown, the milk will gradually separate. When it begins to boil, reduce the heat and simmer for about 30 seconds. Turn off the burner and let it sit for about 5 minutes. Now, strain the mixture with a paper towel or cheesecloth. The liquid is called whey, a by-product of cheese making. It is full of nutrients so don’t throw it away. You can use the whey when you make curry or stew to give it a rich flavor. Wrap the curd with the towel. Then, using the bottom of a small bowl, carefully press it to squeeze out the liquid but be sure not to break the paper. This fresh cheese is made by straining the curd after curdling the milk with the lactic acid in the plain yogurt. When the liquid is strained almost completely, it is ready. This is a cheese without any ripening process so you can enjoy it immediately. Adding the heavy cream makes the fresh cheese creamier than cottage cheese. Enjoy the cheese with crackers. Sprinkle on the salt and drizzle on the honey to taste. You can also simply enjoy the cheese with salt and black pepper. Alternatively, add the fresh cheese to a green salad along with walnuts, making a fancy and nutritious salad. Good luck in the kitchen!

100 Comments

  1. Is this a different dog? I haven't watched this channel in a long time but the old dog use to sleep throughout the entire video lol

  2. Cottage cheese in America is very runny. The cottage cheese available in Japan is more dry and crumbly. It's very different. I assume he means it's creamier than Japanese cottage cheese.

  3. Yum. I love this with a fruit jam. with a small bit of cracked black pepper over the cheese. Its sweet and salty and slightly spicy flavor is yummy.

  4. I've been thinking about this show a lot lately, i keep thinking about Francis getting worked up about a delivery guy showing up and as he's leaving Francis wishes him "bad luck in the kitchen" before calming down.

  5. can we make it without the heavy cream? And also, can we add in the salt while heating the milk and yogurt and heavy cream, or will that mess up the cheese?

  6. Ahhh Francis, you're such a cute and perfect little Gentleman…I'd welcome you into my kitchen anytime…I developed a great interest in Asian cuisine while living there in the Continent for a number of years, and I VERY much enjoy your recipes and videos…Best Wishes to the "Cooking With Dog" Family…..

  7. you can give that poor dog a little bit of eat recipe!! he is the star you know! I dont like to watch these videos because that dog looks so sad. cooking delicious food and eating it in front of him!!

  8. I tried this recipe today and I loved it. Tastes just like the store-bought ones, but fresher. I like to add chopped scallions and salt to make a savory snack. I'm so glad you shared this, I was craving fresh cheese!

  9. We make perogies with this cheese that we Mennonites in low German call glumz (the cheese) vranicye (spelled it to be read a little easier by others) but just out of pure cows milk! We also add black pepper to it then we make the dough, roll it out on a flat surface and start making the filled pockets. Then we cook it and eat it with cream or jam. Also with the leftover glumz vranicye we fry if desired.

  10. Thanks, now all those addicted to cheese will now have it readily available! So long as we have milk and yogurt there will be cheeses!!

  11. You said that the cream is to make the cheese creamier than cottage cheese. Is it possible to to just use milk and yogurt to get more of a cottage cheese texture?

  12. Found out about this channel when it had a few thousand subscribers. Now, it has over a million!!!! Oh my goodness that's SO amazing. I LOOVE this channel! 😄😄👍🏻👍🏻👍🏻❤️

  13. i tried. it did not work with yogurt. i added some rice vinegar at the end. finally it worked! i did not add cream though. just whole milk + plain yogurt + rice vinegar. taste great

  14. I love to see Francis still active and happy! It warms my heart, knowing he's an older guy. Thank you, Chef, for loving Francis!

  15. Hello Francis and Chef, I love your videos! so many beautiful delicious things!

    May I ask you, I notice Chef uses a small single burner, like I whould use for camping. Is this set up for the videos or is it usual in Japan to cook this way everyday? Does it use gas canisters, or are you supplied by the mains?

    Thank you! 🙂

  16. could you use greek yogurt instead of plain yogurt? I always get plain greek yogurt since I like the thicker texture, but I'm willing to get normal yogurt if I can't use greek

  17. This is cheese curds, not actual cheese. not even cottage cheese. This is just the first step of making cheese. Shame on you Francis!

  18. I love how Francis and Chef always create minimal waste when cooking and encourage us to reuse food for other recipes instead of throwing it away. It is one of my favourite things about Japanese cooking. 🙂

  19. I was watching this with my brother and it was that time of the day where everything is comedy gold. I start laughing. And then, I just started crying because I knew we had no plain yogurt and no heavy whipping cream. My brother was like "Dafuq?" and just say "Wouldn't you like to try the cheese too?", still crying because I was tired and wanted soft cheese.

  20. I love this recipe! It is easy and looks tasty. I've made soft cheese before and it's easy, but this is more simplistic. Thank you for posting!

  21. I tried the recipe and idk why the texture turned out really clumpy and dry. I mixed with milk to made cheesecake, it also didnt blend well T.T

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