Home Made Cheese

Name: Home Made Cheese
Total time: 2400 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 gallon milk (must not be ultra pateurized); 1 1/2 tsp citric acid; 1/4 tsp liquid rennet

pomdoro @cook_3735574

Home made fresh cheese! Added some additional citric acid to get a nice curd and came out great!

pomdoro @cook_3735574

Home made fresh cheese! Added some additional citric acid to get a nice curd and came out great!

Saved

Ingredients

40 mins

10 servings

1 gallonmilk (must not be ultra pateurized)
1 1/2 tspcitric acid
1/4 tspliquid rennet

Saved

Steps

40 mins

1

Pour milk into a stainless steel pot.
2

Put citric acid in a measuring cup and add cool water to measure 1 cup.
3

Add citric acid and water mixture to milk.
4

Pour rennet in measuring cup and add water to 1/4 cup.
5

Heat milk slowly to 90 F.
6

Remove from heat and add rennet diluted in 1/4 cup cool water.
7

Stir well and cover.
8

After about 3 to 5 minutes, check curd.
9

Should look like custard. If too soft, leave a few more minutes.
10

Cut curd into 1 inch squares with a knife.
11

Place back on stove and heat to 110 F, stirring gently and slowly.
12

Take off burner and continue to stir for about 3 minutes.
13

Transfer the curd to a colander to drain.
14

Gently drain the whey from the curd.
15

Freshly made cheese! Allow to cool before shaping to desired size.*Adapted from the New England Cheesemaking Supply.