Instructions:
Pour the milk into your large pot and heat it over medium heat. Keep a watchful eye and stir occasionally to prevent scorching. You want the milk to be hot but not boiling (around 180Β°F or 82Β°C).
Once the milk is hot, slowly add the vinegar or lemon juice while whisking continuously. Youβll see the milk begin to curdle and separate into white curds (cheese) and yellowish whey (liquid).
Remove the pot from the heat and let the mixture sit for 5-10 minutes. The curds will continue to separate from the whey.
Line your strainer with cheesecloth or a thin dish towel set over a bowl. Carefully pour the mixture into the strainer, allowing the whey to drain.
For a milder cheese flavor, you can rinse the curds under cool running water for a few minutes. This removes some of the whey and acidity.
Gently transfer the curds to a clean bowl. At this point, you can add salt to taste and any additional flavorings you like (fresh herbs, spices, etc.).
For a softer cheese, simply leave the curds in the bowl. For a firmer cheese, gather the cheesecloth or dish towel around the curds and gently squeeze out any remaining whey. You can even shape the cheese into a ball or log for easier slicing.
Refrigerate your homemade cheese for at least 30 minutes to allow it to firm up completely.
Tips:
So ditch the overpriced cheese and impress your friends and family with your newfound cheesemaking skills! This quick and easy recipe proves that delicious homemade cheese is just minutes away.
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