Ingredients
1 gallon 2% milk
1/2 cup vinegar
1 teaspoon salt
Method
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Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Heat the milk to 190F. You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil. Add the vinegar and allow the mixture to cool. When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey. Pour the curds into a bowl and sprinkle on the salt and mix well. You may wish to use less salt or more, depending on your taste. A little cream could also be added, for a more silky variation. Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!