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How to Make Homemade Cheese

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Cheese is really versatile, you can add it to salads, pasta, pizza, deep-fried snacks, and the list goes on and on. 5-Minute Crafts has listed a simple recipe so you can make your own homemade cheese that’s free of the chemicals that are usually added to store-bought brands.

What you’ll need:

  • 3 liters of full cream milk
  • 1/2 cup of vinegar
  • 1 tbsp of salt

Step 1

Pour 3 liters of full cream milk into a pot. Heat the milk and stir well until the milk is lukewarm (around 113ºF).

Step 2

Once it’s lukewarm, turn off the flame and add 1/2 cup of vinegar. Stir for exactly 25 seconds. Don’t over stir or the curd formed could break.

Cover the pot with a lid and let the milk rest for 20 minutes or until it forms a curd that completely separates itself from the whey (the liquid that will remain after the milk has been curdled).

Step 3

With the help of a colander, drain the curds. Squeeze gently as well with the help of a spoon.

Step 4

Add 1 tbsp of salt to the whey water and stir well. Heat the water well but don’t let it boil. The water should be at around 176ºF.

Step 5

Once the water is at the right temperature, turn off the flame and squeeze the curds until they achieve a cheesy texture.

Step 6

Dip and stir the curds in hot water 5 times. This is the whey water we’ve used before.

Step 7

After stirring and dipping, squeeze the curds gently to remove excess water. You can also lightly stretch them.

Repeat the stir and dip process again 5 times followed by squeezing and stretching. Keep doing it until the curds turn cheesy and smooth.

Note: Do not overstretch or the cheese could turn rubbery.

Step 8

Put the cheese in a bowl and pour ice-cold water onto it. Let it rest for 2 minutes. This will help the cheese set completely. Once the 2 minutes have passed, wrap the cheese in cling wrap and refrigerate it for 2 hours.

Final result

Your cheese is now ready to eat. You can use it for up to 1 week if you keep it in the fridge.

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