Mediterranean Home Made Cheese
Homemade cheese is easier to make than most people think, and this Mediterranean-style version has a creamy, spreadable texture with a rich, savory flavor. By combining shredded cheddar with milk powder and a stabilizer like gelatin, you can create a smooth cheese that slices well, melts gently, and adds a homemade touch to sandwiches, salads, or cheese boards. This recipe gives you flexibility: keep it simple with water and milk powder, or make it richer with milk and butter.
Time
Prep time: 15 minutes
Cook time: 10 minutes
Setting time: 6–8 hours (chilling)
Total time: About 8–9 hours
Ingredients
Natural Cheese: 16 ounces mild or sharp cheddar cheese, shredded
Milk Powder: ½ cup non-fat dry milk powder (or any milk powder)
Stabilizer (optional but recommended): ¼ ounce (7 g) unflavored gelatin
Liquid: 1 cup water or milk
Fat (optional): 4 tablespoons salted butter (use if you’re making with water instead of milk)
Seasoning: ½ teaspoon salt (adjust to taste depending on the saltiness of your cheese)
Thickener (optional): 2 tablespoons cornstarch
Instructions
Prepare gelatin: If using gelatin, sprinkle it over ¼ cup of cold water (from the 1 cup measured) and let it bloom for 5 minutes.
Heat liquid: In a saucepan over medium heat, add the remaining water (or milk) along with milk powder, butter (if using), and salt. Stir until the mixture is smooth and heated through, but don’t let it boil.
Add thickener (optional): If using cornstarch, whisk it with 2 tablespoons of cold water to make a slurry. Stir it into the hot liquid and cook for 1–2 minutes until slightly thickened.
Melt cheese: Add the shredded cheddar gradually, stirring constantly until it melts completely and the mixture becomes smooth.
Incorporate gelatin: Stir in the bloomed gelatin until it dissolves fully.
Blend (optional but recommended): For the smoothest texture, transfer the hot cheese mixture into a blender or use an immersion blender. Blend until silky.
Mold & chill: Pour the mixture into a greased or lined loaf pan or mold. Smooth the top, cover, and refrigerate for at least 6–8 hours, or overnight, until firm.
Serve: Slice, cube, or spread as desired. Store refrigerated in an airtight container for up to 1 week.
Tips
Shred cheese finely: The smaller the shreds, the quicker and more evenly they’ll melt.
Avoid boiling: Keep the mixture hot but not boiling, as boiling can cause the cheese to become grainy.
Blend for smoothness: Using a blender (regular or immersion) after melting makes the cheese silky and uniform.
Chill fully: Give it enough time (at least 6 hours) in the fridge to set properly before slicing.
Taste before setting: Adjust salt while the mixture is still warm since cheese saltiness can vary.
Variations
Herb flavor: Stir in fresh chopped parsley, dill, or basil before chilling for a Mediterranean herb cheese.
Spiced version: Add paprika, chili flakes, or black pepper for a kick.
Nutty twist: Mix in finely chopped toasted walnuts or almonds before setting.
Olive lovers: Fold in small pieces of black or green olives for a briny Mediterranean bite.
Cheese blend: Instead of just cheddar, use half cheddar and half mozzarella, gouda, or feta for a more complex flavor.
Low-fat version: Use low-fat cheese and skip the butter if you want a lighter cheese spread.
Q&A
Q: Can I use a cheese other than cheddar?
A: Yes, you can use mozzarella, gouda, Monterey Jack, or even a mix. Just keep in mind that sharper cheeses will give a stronger flavor, while milder ones will be more neutral.
Q: Do I really need the gelatin?
A: Gelatin helps the cheese set into a sliceable block. You can skip it if you’re okay with a softer, more spreadable texture.
Q: How long does homemade cheese last?
A: Stored in an airtight container in the refrigerator, it usually lasts about 1 week.
Q: Can I freeze this cheese?
A: It’s not recommended, as freezing changes the texture and makes it crumbly when thawed.
Nutrition
(per 1 oz / ~28 g serving, based on 16 servings)
Calories: ~95
Protein: 6 g
Carbohydrates: 2 g
Fat: 7 g
Calcium: ~15% DV
(Values are approximate and vary depending on cheese type, milk/butter use, and optional thickeners.)
Conclusion
Mediterranean Home Made Cheese is a fun and rewarding recipe that turns simple ingredients into a smooth, flavorful block you can slice, spread, or cube. It’s versatile enough to adapt with herbs, spices, or mix-ins, and gives you full control over flavor and texture. Whether you enjoy it with bread, fresh veggies, or as part of a cheese platter, this homemade version brings freshness and creativity to your kitchen.