Homemade cheese

360 mins
Serves 1
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Directions

  1. 1Heat the milk until it is warm enough to touch.
  2. 2Heat the milk until it is warm enough to touch.
  3. 3Heat the milk until it is warm enough to touch.
  4. 4Turn off the gas and add 3 to 4 tablespoons of vinegar to the milk.
  5. 5Turn off the gas and add 3 to 4 tablespoons of vinegar to the milk.
  6. 6Turn off the gas and add 3 to 4 tablespoons of vinegar to the milk.
  7. 7Mix the vinegar in the milk until the milk curdles.
  8. 8Mix the vinegar in the milk until the milk curdles.
  9. 9Mix the vinegar in the milk until the milk curdles.
  10. 10Immediately separate the curdled milk from the whey.
  11. 11Immediately separate the curdled milk from the whey.
  12. 12Immediately separate the curdled milk from the whey.
  13. 13Lightly cool the remaining whey and add 1 tablespoon of salt to it.
  14. 14Lightly cool the remaining whey and add 1 tablespoon of salt to it.
  15. 15Lightly cool the remaining whey and add 1 tablespoon of salt to it.
  16. 16Mix the salt and then add the separated milk fat (curds) into the salted whey for 2 to 3 minutes.
  17. 17Mix the salt and then add the separated milk fat (curds) into the salted whey for 2 to 3 minutes.
  18. 18Mix the salt and then add the separated milk fat (curds) into the salted whey for 2 to 3 minutes.
  19. 19Remove the extra water from the curds and place them in a cotton cloth.
  20. 20Remove the extra water from the curds and place them in a cotton cloth.
  21. 21Remove the extra water from the curds and place them in a cotton cloth.
  22. 22Place the curds in the freezer for 5 to 6 hours.
  23. 23Place the curds in the freezer for 5 to 6 hours.
  24. 24Place the curds in the freezer for 5 to 6 hours.
  25. 25After 5 to 6 hours, the cheese will be ready to use.
  26. 26After 5 to 6 hours, the cheese will be ready to use.
  27. 27After 5 to 6 hours, the cheese will be ready to use.

Ingredients

  • milk
  • milk
  • milk
  • 3 tbsp vinegar
  • 3 tbsp vinegar
  • 3 tbsp vinegar
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt

Equipment

cotton clothfreezer