Homemade Fresh Cheese
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling
2
Stir constantly to prevent scorching on the bottom of the pot
3
When the milk reaches the temperature, remove from the heat, and stir in the vinegar
4
Let stand for 10 minutes
5
Line a strainer with cheesecloth, and set over the sink or a large pot or bowl
6
The milk should separate into a white solid part, and a yellowish liquid (whey)
7
Stir the salt into the milk, then pour through the cloth-lined strainer
8
Let the curds continue to drain in the strainer for 1 hour
9
Discard the whey
10
After the cheese has finished draining, pat into a ball, and remove from the cheese cloth
11
Wrap in plastic and store in the refrigerator until ready to use
12
Fresh cheese will usually last about a week