Homemade Fresh Cheese Recipe

Homemade Fresh Cheese Recipe

Ingredients:

– **1 gallon (3.8 liters) of whole milk** (preferably unpasteurized or low-pasteurized for best results)
– **1/4 cup (60 ml) of white vinegar or lemon juice** (acid source to curdle the milk)
– **Salt to taste** (optional, usually about 1-2 teaspoons)

Instructions:*

1. **Heat the Milk:**
– Pour the milk into a large pot and heat it over medium heat.
– Stir the milk occasionally to prevent it from sticking to the bottom.
– Heat until the milk reaches about 185°F (85°C). If you don’t have a thermometer, heat until it just begins to simmer, but don’t let it boil.

2. **Add Acid to Curdle the Milk:**
– Once the milk is hot, remove it from the heat.
– Slowly add the vinegar or lemon juice while gently stirring the milk.
– You will see the milk start to curdle, forming curds (the solid part) and whey (the liquid part).

3. **Let the Curds Set:**
– Allow the curds to sit undisturbed for about 10-15 minutes. This will help the curds to fully form.

4. **Drain the Curds:**
– Place a cheesecloth or a clean kitchen towel over a colander, and set it over a large bowl.
– Pour the curds and whey into the colander to drain the whey.
– Gather the corners of the cheesecloth and gently squeeze to remove excess whey.

5. **Form the Cheese:**
– After draining, you can add salt to the curds if desired and mix it in.
– Press the curds into a round shape, either by hand or by placing them in a mold. You can press more whey out by placing a weight on top of the cheesecloth-covered curds.

6. **Chill and Serve:**
– Place the formed cheese in the refrigerator to chill and firm up for at least a few hours.
– Once set, you can remove the cheese from the mold and enjoy it as is or with your favorite toppings.

Notes:

– The amount of vinegar or lemon juice may need to be adjusted based on the milk’s acidity and the specific taste you desire.
– This type of cheese is best enjoyed fresh. You can use it in salads, sandwiches, or simply as a snack.

Enjoy making your fresh homemade cheese! If you need more details or variations, feel free to ask.