Craving the satisfaction of making your own cheese without the long waiting times? This quick and easy Homemade Fresh Cheese recipe is here to fulfill that desire. In just 15 minutes, you can create a creamy and versatile fresh cheese that’s perfect for spreading on crackers, adding to salads, or incorporating into your favorite dishes. Let’s dive into the simple steps to craft this delightful cheese from scratch.
Ingredients:
1 gallon whole milk
1/4 cup white vinegar or lemon juice
1 teaspoon salt (optional, for seasoning)
Equipment:
Large pot
Thermometer
Slotted spoon
Cheesecloth
Instructions:
1. Heat the Milk:
Pour the whole milk into a large pot and heat it over medium heat. Use a thermometer to monitor the temperature. Heat the milk until it reaches around 185°F (85°C), stirring occasionally to prevent scalding.
2. Add Acid:
Once the milk reaches the desired temperature, remove it from heat. Add the white vinegar or lemon juice, stirring gently. You will notice the milk curdling as the acid interacts with it.
3. Let it Rest:
Allow the curdled milk to sit undisturbed for about 10 minutes. During this time, the curds will separate from the whey.
4. Check Curds:
After 10 minutes, check the curds. They should look like a mass of white, clumpy chunks floating in a clear liquid (whey). If the curds are too soft, let them sit for a few more minutes.
5. Cut and Stir:
Use a long knife to cut through the curds, creating large sections. Then gently stir the curds to encourage further separation.
6. Heat Again:
Place the pot back on low heat and gradually warm the curds to about 105°F (40°C). Stir continuously to prevent clumping.
7. Drain Curds:
Once the curds have reached the desired temperature, remove the pot from heat. Line a colander with cheesecloth and place it over a large bowl or in the sink. Carefully pour the curds into the cheesecloth to drain the whey.
8. Season (Optional):
Sprinkle salt over the drained curds if you desire a seasoned fresh cheese. Gently mix the salt into the curds.
9. Tie and Hang:
Continued on next page (page 2)
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