A quick and simple homemade cheese recipe. With just a few simple ingredients and a little hands on time you’ll be enjoying this versatile cheese.
- Pour your milk into a large pot. Add a pinch of . One gallon of milk will yield about a pound of cheese, but you can use more or less.
- Slowly heat the milk to 180 degrees, stirring occasionally.
- When the milk reaches 180 degrees, very slowly stir in your curdling agent. Start with about a tablespoon. If the milk does not separate into curds and whey in about 30 seconds, add a bit more. The amount of curdling agent you need will depend on what type of milk you are using (again, DO NOT use Ultra-Pasturized milk).
- When the curds and whey separate, you will notice clumps of white curds floating in yellowish whey.
- Line a colander with a tea towel, or cheesecloth, or muslin. Place the colander over a bowl if you want to save the whey for future use.
- Pour the curds and whey into the lined colander and allow the cheese to drain for a few minutes. At this point, you have a loose crumbly cheese that can be sprinkled on top of your food. However, I want a chunk of firm cheese that I can cut, so I hang it to force more moisture out of it.
- Tie up the bundle of cheese and hang it somewhere in your kitchen with a bowl underneath to catch the whey.
- Allow to hang for a few hours.