Ingredients for Homemade Cheese:
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2 liters of fresh milk (preferably with a higher fat content)
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60 ml of alcoholic vinegar
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Salt to taste
Step-by-Step Guide to Making Cheese
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Heat the Milk: Pour the milk into a large pot and slowly heat it on the stove. You’ll want to bring it to a point just before boiling, around 85-90°C (185-194°F). Stir occasionally to prevent burning at the bottom.
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Add Vinegar: Once the milk reaches the right temperature, add the vinegar. Stir gently for a couple of minutes. The milk will begin to curdle, separating into curds (solid) and whey (liquid).
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Curds and Whey: Let the mixture sit for about 10 minutes. You’ll see the curds (the basis for your cheese) separate more clearly from the whey.
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Drain the Curds: Line a colander with cheesecloth and pour the mixture into it to separate the curds from the whey. You can save the whey for other uses – it’s packed with nutrients and great for drinking!
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Press the Cheese: Gather the edges of the cheesecloth and gently squeeze out the excess whey. Shape the cheese into a ball or a block, then press it to expel more whey. The more you press, the firmer your cheese will be.
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Salt for Flavor: Unwrap the cheese and add salt to taste. You can also add herbs or spices for extra flavor.
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Age the Cheese: If you prefer aged cheese, place it in a cool, dry place for a few days to a few weeks, depending on how strong you want the flavor.