Makes: approximately 3/4 lb cheese
Cook Time: 45 minutes + 8 minutes for curdling
Strain Time: 15 minutes
Total Time: 1 hour 8 minutes
- 1/2 gallon whole milk (not ultra-pasteurized)
- 1/6 cup apple cider or white vinegar
- kosher salt
milk into a large nonreactive pot and set over low to medium-low heat.
Heat milk to 170-175°F stirring every so often. This could take 45
minutes + but don't rush it! If you don't have a thermometer to test
the temperature every so often you can tell the milk is ready when
little bubbles start to form on the sides of the pot and the top has a
glossy but unbroken layer. When it reaches this point remove from heat
and add vinegar. Let sit for 5-8 minutes to allow the curds to separate
from the whey.
- Meanwhile grab your cheesecloth. Make layers of 14 inch squares.
For a drier cheese use 2 layers and for a softer cheese use 6 layers. I
went for in the middle and used 4. Place these layers in a strainer.
- After 8 minutes, spoon curds into cheesecloth over the strainer and
push down lightly with the spoon to release some of the whey. After all
of the cheese is in the cloth, pull the top of the cloth together and
tie in a knot. Tie this to a wooden spoon and place over a pot to drain
for 10-15 minutes. The longer you let it drain the drier it will be.
- Remove from cloth and add kosher salt to taste.
- Add herbs (recipe below) or keep it as is.
- Place in an airtight container and store in the refrigerator.
- 1/2 - 3/4 lb homemade cheese
- 1/4 cup extra virgin olive oil
- 2 teaspoons fresh parsley, minced
- 2 teaspoons fresh mint, minced
- 2 teaspoons shallot, finely minced
- 1 teaspoon fresh chives, minced
- 1/2 teaspoon fresh thyme
- salt and pepper to taste
- Mix everything in a bowl. Season to taste with salt and pepper.