Homemade Cheese

Ingredients Quantity

– Basic Ingredients:
– 1 gallon whole milk (preferably fresh, not ultra-pasteurized)
– ¼ cup white vinegar or lemon juice (for curdling)
– 1 teaspoon salt (optional, to taste)

Optional Additions:
– Fresh herbs (like basil, thyme, or chives) for flavor
– Cracked black pepper
– Chili flakes for a spicy kick
– Garlic powder or fresh minced garlic

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Tips for Success
1. Use whole milk for the richest flavor and texture. Avoid ultra-pasteurized milk, as it may not curdle properly.
2. Heat milk slowly: Gentle heating helps avoid scalding and promotes even curdling.
3. Add acid gradually: If using lemon juice or vinegar, add it slowly and stir until you see curds forming.
4. Drain thoroughly: For firmer cheese, drain for longer, while softer cheese requires less draining time.
5. Experiment with flavors: Add herbs, spices, or even honey to customize the taste of your homemade cheese.

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Instructions

1. Heat the Milk: In a large pot, pour in the milk and heat over medium heat, stirring occasionally, until it reaches about 180°F (82°C). Do not let it boil.
2. Add the Acid: Once the milk is hot, gradually add vinegar or lemon juice, stirring gently. You should start to see curds separating from the whey. If not, add a bit more acid until curds form.
3. Let It Rest: Turn off the heat and let the mixture sit undisturbed for 5-10 minutes to allow curds to fully separate from the whey.
4. Drain the Curds: Line a colander with cheesecloth and place it over a large bowl. Pour the curds and whey into the colander, letting the whey drain out.
5. Add Salt and Flavorings: If desired, mix in salt and any herbs or spices for added flavor.
6. Shape the Cheese: Gather the cheesecloth around the curds and squeeze out any excess whey. For a firmer cheese, place it in a mold and press it under a heavy object for 1-2 hours. For a softer cheese, simply let it drain for 15-30 minutes.
7. Serve or Store: Unwrap and transfer your cheese to a plate. Serve immediately, or refrigerate in an airtight container for up to a week.