Historical Recipe: Fresh Cheese (Broadly Eurasian, General)

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Whenever a historical recipe video on the channel refers to fresh, homemade cheese, it will link back to this recipe. If you're interested in a quick substitute, ricotta is the closest and paneer isn't far off. The concept of cheese-making hasn't really changed much since the process of deliberate cheese-making was perfected (whenever it was invented in a culture, it was likely because of accidentally storing milk in a container made from the stomach of an animal, the lining of which contains rennet).

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"Broadly Eurasian" and "general" seemed the best descriptors for the time and place of this recipe respectively. It doesn't follow any historical source in particular (well it does, but it's irrelevant - though if you're curious, it's adapted from a 17th century Italy cookbook), just the general anthropological know-how of cheese-making. It is broadly Eurasian since cheese was only really enjoyed in Europe, the Middle-East and India - it was unheard of in most of Asia and Africa for a long time. You might have found some consumption in sub-Saharan Africa and further East than India but not much. Absolutely none in the Americas, to my knowledge (all of this obviously applies to native cuisines and knowledge before the advent of western colonialism). But broadly speaking, any recipe on this channel going from Antiquity to the Late Modern period and from the Atlantic to India that uses fresh cheese will refer back to this recipe.

ABAlphaBeta

Can't wait to see what you're gonna make with this!

paritoshd

Since your milk is pasteurized, there was no need to near boil it, just warm it up. Anyway, the most common recipe for making fresh acid-set cheese (quark/tvorog type) should be with a natural soured milk (by lacto-fermentation process). You take a fresh farm milk (not pasteurized and thus having natural lactic cultures), leave it in a warm place for a couple of days to make it sour naturally - and there you have it coagulated to process further. With pasteurized milk you may inoculate it with natural sour creme.

maidpretty

That’s exactly how paneer is made in Indian cuisine.

frenchytino

I think this is neat. While I may not make my own homemade cheese regularly, I'd like to try this at least once to honor my heritage. I really do appreciate your content!

dannysroadshow