Prep 1 hr
Cook 10 mins
No... really... you can make cheese at home. This is a really versatile cheese, but I should note that it does not melt and has a very light flavor that will chameleon to whatever you put it in. I use it instead of tofu in things because the consistency is similar and I'm allergic to soy.
- Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally. (I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
- After the milk has sat at 190 for 10 minutes, I start adding the vinegar. This is something you kind of have to do by sight. The milk will start to curdle instantly. Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.*).
- Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel. The cheese will look white a rubbery.
- Bring up the edges of the towel and tie together. Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it. Hang the towel from the kitchen sink or a hook over the kitchen sink.
- Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
- About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
- This cheese keeps in the fridge for several days or in the freezer indefinitely.