Plain Cheese Recipe

Cheese Making Directions

1. 1

   Prepare the Milk

   In a large pot, pour the entire gallon of whole milk. Place the pot over medium heat and heat it gently until the milk reaches 190°F (88°C). Stir occasionally to prevent the milk from scorching on the bottom.

2. 2

   Add Vinegar

   Once the milk reaches 190°F, remove the pot from the heat. Slowly add the cup of white vinegar while stirring gently. You will see the milk curdle as the curds separate from the whey.

3. 3

   Let it Rest

   Allow the curdled milk to sit undisturbed for about 10 minutes. This resting period helps the curds firm up.

4. 4

   Strain the Curds

   Line a colander with cheesecloth or a clean kitchen towel. Carefully pour the curds and whey into the colander, allowing the whey to drain off. Rinse the curds under cold water to remove any residual vinegar flavor.

5. 5

   Season the Cheese

   Once the curds are strained, transfer them to a mixing bowl. Sprinkle the teaspoon of salt over the curds and mix gently to incorporate. Adjust salt to taste.

6. 6

   Shape the Cheese

   If desired, you can shape the cheese into a ball or a block. Wrap it in the cheesecloth and press gently to remove any excess whey. You can also place a weight on top for a firmer texture.

7. 7

   Refrigerate

   Place the cheese in an airtight container and refrigerate. Allow it to chill for at least an hour before serving. Enjoy your plain cheese!