Cheese Recipe

Cheese Making Directions

1. 1

   Prepare the Milk

   In a large pot, pour 4 cups of milk and heat it slowly over medium heat until it reaches 190°F (88°C). Stir frequently to prevent scorching.

2. 2

   Add Vinegar

   Once the milk reaches the desired temperature, remove it from heat and stir in 0.5 cups of white vinegar. Let it sit for about 10 minutes. The curds will begin to separate from the whey.

3. 3

   Strain the Curds

   Line a colander with cheesecloth and place it over a bowl to catch the whey. Carefully pour the curds and whey into the colander. Let it drain for 5-10 minutes.

4. 4

   Season the Curds

   Once drained, sprinkle 1 tsp of salt over the curds. If using rennet, dissolve it in a small amount of cool water and add it now. Mix gently to combine.

5. 5

   Shape the Cheese

   Gather the corners of the cheesecloth and twist to form a ball. Squeeze gently to remove excess whey. You can either keep it in a ball shape or press it into a mold.

6. 6

   Refrigerate

   Place the cheese in the refrigerator to firm up for at least 1 hour before serving.