- 1 liter of whole milk
- 1/4 cup of white vinegar or lemon juice
Step-by-Step Instructions
- Heat the Milk: Pour the whole milk into a saucepan and heat it over medium heat. Stir occasionally to prevent it from scorching on the bottom. Monitor the temperature closely and heat until it reaches just before boiling, around 190°F (88°C).
- Add Vinegar: Once the milk is heated, remove it from the heat and slowly stir in the vinegar. You will notice that the milk begins to curdle almost immediately. Allow it to sit for about 5 minutes, during which the curds and whey will separate.
- Strain the Mixture: Line a colander with cheesecloth or a clean kitchen towel and place it over a bowl to catch the whey. Carefully pour the curdled milk into the colander, allowing the whey to drain out. Rinse the curds briefly under cold water to remove any acidity from the vinegar.
- Season and Store: Gather the cheesecloth around the curds and twist to remove excess moisture. Season with salt to taste and mix well. Transfer the fresh cheese to a container and refrigerate. It can be used in salads, spreads, or simply enjoyed on crackers.
Tips and Tricks
- For a creamier texture, use whole milk instead of skim or low-fat milk.
- Experiment with flavors by adding herbs or spices to the curds before storing.
- Utilize the leftover whey in smoothies, soups, or as a hydroponic nutrient source for veggies.
In just ten minutes, you can enjoy fresh, homemade cheese that’s not only delicious but also versatile in various recipes. This grandma’s trick is perfect for beginners and seasoned cooks alike!
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