Prep 20 mins
Cook 8 hrs
I got this recipe from the betty crocker indian cook book and reduced the recipe for lesser versions and used reduced fat materials.
- Heat milk to boiling over medium-high heat, stirring frequently.
- Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).
- Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
- Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
- Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
- Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.
This was so easy, and so much fun! I've never made my own cheese before, and the flavor of this stuff was terrific. I learned the hard way, though, not to use skim milk (all I had)--2 pints milk only yielded about 1/2 c cheese. Disappointing, yes, but my own dumb fault for trying to bleed a turnip LOL! Also, I used lemon juice in lieu of vinegar and it worked fine. Thanks for posting this--it is going to be fun to use in recipes and even to flavor for eating on its own!