I recently had a gallon of milk start to ‘turn’. I really
did not want to waste it. Here’s what I did with it….
Ingredients:
·
Milk
·
Vinegar
·
Salt (optional)
Tools:
·
Pot to boil the milk in
·
Spoon to stir the milk
·
Cheesecloth or something similar to strain the
curds
·
Colander or similar to hold the cheesecloth
·
Container to strain the whey into if you want to
keep it
Directions:
1.
Pour your milk into a pot that will not leach
anything into your milk.
2.
Bring it to a boil while stirring constantly so
that the milk does not burn.
3.
As soon as it comes to a boil, turn off your
burner but leave the pot there.
4.
Slowly add two teaspoons of vinegar per cup of
milk.
5.
The milk will then separate into ‘curds’ and ‘whey’.
6.
The curds are your cheese and the whey can be
used in many other recipes if you want to save it.
7.
Let this sit for at least ten minutes to let it
separate better and cool down a little.
8.
Place your cheesecloth into the colander and wet
it down a little to hold it in place.
9.
Pour your curds and whey through the cheesecloth.
10.
Pick up the corners of the cheesecloth and bring
them together to make a ‘pouch’ of cheese.
11.
You can now hold it over your sink or container
and squeeze a little to drain a bit more or you can hang it up over your
container to drain no longer than about twenty minutes.
12.
Once it is roughly the consistency you want,
open up your pouch and add salt if you want or any other flavorings you find
interesting.
13.
Knead it together a bit and then put it in your
storage container.
Some folks like to put it into a mold in order to make neat
shapes.
Viola! Cheese!
