Homemade Cheese – It's And Dip Recipe

Prepare milk and culture

In a heavy 4–5 L pot, gently heat the whole milk and cream to 86°F (30°C), stirring occasionally to avoid scorching. Sprinkle the mesophilic starter over the surface, let rehydrate 2 minutes, then stir in evenly. Sprinkle the penicillium roqueforti over the milk and stir gently to distribute.

Add rennet and form curd

Dilute the liquid rennet in 2 tablespoons cool, non-chlorinated water, then stir into the milk for 30 seconds. Cover the pot and let sit undisturbed at 86°F (30°C) for 60–90 minutes until you have a clean break curd (should be firm but slightly springy).

Cut and drain curds

Using a long knife, cut the curd into 1–1.5 cm cubes. Let rest 5 minutes, then gently stir for 10–15 minutes to encourage whey separation. Line a colander with cheesecloth and ladle curds into it. Allow whey to drain for 2–4 hours, turning curd mass every 30–45 minutes to expel whey and encourage even draining.

Salting and molding

Once curds are drained but still slightly moist, crumble them into a bowl and sprinkle the non-iodized salt evenly. Gently mix to distribute salt and mold curds into a 4–5 cm thick wheel or block in a cheese mold. Press lightly (1–2 kg) for 6–12 hours, turning once to ensure even shape and drainage.

Piercing and aging

After pressing, remove from mold and dry at 50–60°F (10–15°C) with moderate humidity for 2–4 days until rind forms. Using a sterile skewer, pierce the cheese radially in several places to create air channels for blue mold. Move the cheese to an aging environment at 50–55°F (10–13°C) and 85–95% humidity. Age 4–8 weeks, turning 2–3 times per week; taste starting at 4 weeks. If desired, apply cheese wax or use a breathable container to control rind development.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, combine the flour and salt. Cut the cold butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs (pea-sized pieces allowed). Stir in the finely grated sharp cheddar until evenly distributed.

Add cold water, one tablespoon at a time, and mix until dough comes together in a slightly shaggy ball. If dough is dry, add up to 1 more tablespoon water. Do not overwork.

Turn dough onto lightly floured surface, roll to about 1/8-inch (3 mm) thickness. Cut into desired shapes (squares, rounds) about 1.5–2 inches wide. Place on prepared sheet about 1/2 inch apart.

Optional: sprinkle lightly with paprika for color. Bake 12–15 minutes or until edges are golden and crackers are crisp. Cool on wire rack. Makes roughly 30–40 crackers depending on size.

Grate the English cucumber, place in a fine-mesh sieve or clean towel, and press or squeeze to remove excess liquid until about 1 cup drained cucumber remains.

In a medium bowl, combine the Greek yogurt and sour cream until smooth. Stir in the drained cucumber, chopped dill, lemon juice, minced garlic, kosher salt, and black pepper. Taste and adjust seasoning.

Chill dip at least 30 minutes to allow flavors to meld. Garnish with additional dill before serving.

Crumble or slice aged blue cheese and arrange on a serving board with cheddar crackers and the chilled creamy dill cucumber dip in a bowl.

Place wet naps nearby as a playful nod to the menu description (optional for guests). Garnish plate with fresh dill sprigs and a small bowl of extra crumbled blue cheese for sprinkling over crackers or dip.