Recipe by deinemuse
I got this recipe from the betty crocker indian cook book and reduced the recipe for lesser versions and used reduced fat materials.
Top Review by smellyvegetarian
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!
Directions See How It's Made
- 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.