I found this cheese recipe from Forging Fromage. I just might try this at home!!
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.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.