200 Easy Homemade Cheese Recipes
1 Gallon whole milk
4 tsp freshly squeezed lemon juice, approx.
1. Sterilize all equipment. In a large stainless-steel pot over low heat, slowly bring milk to a boil, stirring gently to prevent scorching. Remove from heat.
2. Add lemon juice. Stir for 5 minutes or until milk begins to curdle and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.
3. Pour contents of pot into a cloth-lined colander. Let curds drain. Rinse curds with cold running water, then twist them in the cloth to remove as much of the water as possible.
4 Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. (1 kg) weight on top. Place in the refrigerator overnight.
5. Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 5 days.
Living in the Kitchen with Puppies added this helpful hints:
*I am much too absent-minded to watch over a pot of milk. I use my slow cooker on high, lidded, with a probe thermometer in it - alarm set for 190f. It takes longer but you don't have to think about it.
*I let mine sit 2 days, and then pressed it even further between two cutting boards for a few moments, with me sitting on top!
The way the girls love and eat cheese this would be a great idea for a rainy day, to have the girls help make their own food..... To bad they are older now I could see this as a great school aged project.
No comments:
Post a Comment