No, not the fake squirty cheese stuff in a can. Just Easy-to-Make Cheese. I still haven’t mastered the art of hard cheeses, although I haven’t tried in over a year. We made mozzarella a few months ago & it turned out ok, but I really want to learn how to make a good, sharp cheddar.
Anyways, since I’m lazy, I just make a fresh cheese; some call it Queso Blanco (or something like that). And it’s easy enough for me to make in the early morning & have it ready in the afternoon.
I make two slices in the set curd to make four large pieces so it's easier to pour out. Drain off the whey and strain it through a fine mesh strainer or cheesecloth. You don't have to save the whey, but I keep it for the chickens; it's a good protein supplement for them and I hate to see it just go down the drain.
When it's finished draining, I pack it in a plastic tub & it will keep in the fridge for about a week. I've also had luck with freezing it, although it's best used in a baked dish instead of a "fresh" spread as some of the water separates out of it and the consistency is not as smooth.
This batch made 2 lbs. 11 oz. of cheese. The cheese will be used for pizza topping, lasagna or cheese enchiladas, although when we're up to our eyeballs in it, I’ll put it in just about anything I can. I’ve also made a sweet cheese spread for bagels or toast by whipping it up with some stevia or honey and I’ve also made some with dried onion and other herbs for cheese & cracker snacks.