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home made cheese
This easy homemade cheese recipe will teach you how to make cheese. I use it to make homemade ricotta cheese and a variant of Mexican queso fresco.
45 minutes for preparation
Cooking Time: One Hour
1 hour 45 minutes in total
24 servings
Produced 1 1/2 pounds.
Components
- One gallon of whole milk
- Half a cup of white vinegar
- One pinch of salt
Guidelines
- Compile every component.
- In orders to avoid scorching the bottom of the milk, heat it in a large saucepan until it reaches 195 degrees F (90 degrees C), stirring frequently.
- Take off the heat and mix in the vinegar. Give it ten minutes to stand.
- Place cheesecloth over a mesh strainer and place it over a big basin.
- Mix milk and salt; drain through the sieve that has been prepared. Give the curds an hour to strain. Whey, a yellowish liquid, and a white solid portion should separate from the milk. Remove the cheesecloth and pat the cheese into a ball before discarding the whey.
- Before using, store in the refrigerator after wrapping in plastic. The shelf life of fresh cheese is typically one week.
NOTE:
Rennet and citric acid are two substances used in traditional cheesemaking. However, white distilled vinegar is also effective! It comes out much differently, but it’s still fantastic.
Alternatively, you can use cheesecloth; just place the curd within the bundle, roll it into a ball, and squeeze; this will also assist to extract the whey.
NOTE: At the exact moment when you are heating and stretching the cheese, you can add salt. You can use cheese salt, flaky sea salt, or kosher salt (not iodized salt). Use between 1/8 and 1/4 of a teaspoon
Nutritional information
5g of total fat
3g–15% Saturated Fat,
16 mg Cholesterol
65 mg of sodium at 5%
3% of total carbs (7g)
Calcium 184 mg 3%
Total Sugars 7g
Protein 5g 10%
Potassium 233 mg/14%