Homemade Cheese
Homemade Cheese
20m
Serves 1
Directions
- 1Pour milk into a saucepan and heat over medium heat to 185°F (85°C), or until steaming and forming small bubbles around the edges. Do not boil.
- 2Remove from heat and stir in lemon juice or vinegar.
- 3Let the mixture sit undisturbed for 5-10 minutes until curds separate from whey.
- 4Line a strainer with cheesecloth, place it over a bowl, and pour the mixture into the strainer to separate the curds and whey.
- 5Add salt and any desired herbs or spices to the curds; mix gently.
- 6For firmer cheese, gather the cheesecloth corners, twist to form a ball and gently press to squeeze out more whey.
- 7Your fresh cheese is ready to eat or store in the refrigerator for a few days
Ingredients
- 1 liter whole milk (you can use pasteurized milk, but avoid ultra-pasteurized)
- 2 tablespoons lemon juice or white vinegar
- 0.5 teaspoon salt (adjust to taste)
- 0 herbs or spices (optional), such as chives, garlic powder, or black pepper for flavoring
Equipment
saucepanspoonstrainercheesecloth or clean kitchen towelthermometer (optional)
Tips
- Use a thermometer to monitor milk temperature; don't let it boil.
- Adjust salt and herbs/spices to taste.
- For firmer cheese, press the cheesecloth-wrapped curds to remove more whey.
- Homemade cheese does not contain preservatives; use within a few days of making it
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