Categories: cheese, not tried, side dish

Ingredients

• 1 gallon whole milk
• --be sure to not use ultra pasteurized milk
• 1/4 c white vinegar
• cheese cloth

Directions

1. Directions:

2. Heat milk to 180 F (82 C) stirring constantly. Be careful no to burn the milk. While mixing with a whisk, slowly add the white vinegar.

3. You will notice the milk begins to curdle.

4. Line a colander with a fine double cheesecloth. Pour the curdled milk through the colander.

5. Allow the curds to cool for about 20 minutes.

6. Tie the four corners of the cheese cloth together and refrigerate to drain for about 5 – 7 hours (until it stops dripping).

7. The solidified cheese can be broken apart and salted to taste or kept unsalted.

8. • The juice of 3-5 lemons may also be used in substitute or addition to the vinegar. The resulting cheese will have a much more tangy flavor.
9. • Choose fresh locally produce whole milk. Avoid milk that contains additives or hormones. Make sure “Ultra Pasteurized” or “UP” does not appear on the milk label. This type of milk does not contain the natural, active enzyme needed to coagulate the milk. (i prefer to use raw milk is available)
10. • Be sanitary. Sterilize your cheese-making pot and colander.
11. • Avoid aluminum pots. Aluminum may interact with the acid in the cheese and make it taste slightly metallic.
12. • You can add some flavor to the cheese by adding some fresh jalapeno chiles, or some fresh cilantro into the cheese before chilling it.
13. • The cheese can be stored up to 3 days in the refrigerator.

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