Description
Learn how to make delicious homemade cheese with just a few simple ingredients. This easy recipe yields a creamy and versatile cheese that can be used in a variety of dishes.
Ingredients
Scale
Milk Mixture:
- 1 gallon whole milk (not ultra-pasteurized)
- 1/4 cup white vinegar or lemon juice
- 1 teaspoon salt (optional)
Additional:
- Cheesecloth for straining
Instructions
- Heat Milk: In a large pot, heat milk until it reaches 190°F (88°C), just before boiling.
- Add Acid: Remove from heat and stir in vinegar or lemon juice. Let sit for 10 minutes to curdle.
- Strain Curds: Line a colander with cheesecloth, strain the curdled milk, and let drain for desired texture.
- Season and Shape: Sprinkle with salt, twist the cheesecloth into a ball, and gently squeeze out excess whey.
- Store: Use immediately or chill for later use.
Notes
- This cheese is similar to paneer or farmer’s cheese and can be used in various dishes.
- Store in the fridge in an airtight container for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
