Little House in the Suburbs: Quick Homemade CheeseIvory's Totally Yummy Soft Cheese
1/2 Gallon Whole Milk (Goat or Cow)
1/4 cup white vinegar or 1/4 cup Lemon juice
Salt to taste 1. Put milk into stainless steel pot and heat over medium until between 190 and 200 degrees.
2. Slowly stir in vinegar or lemon. Remove from heat and allow to curdle and cool until it's not too hot to touch.
3. Pour cheese into cloth lined bowl. Pull together the 4 corners of cloth and twist around a spoon. Hang dripping cheese for a few hours.
4. Salt to taste and check consistency. I like a fairly hard cheese, so I hang it in the fridge overnight. That's about the max.
5. Untie, (add any garlic or herbs or more salt, if you like) place in airtight container, and chill. Depending on how long you hung it, it should be about 12-16 oz of cheese.
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