How to Make Homemade Cheese
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.
- 3 liters of full cream milk
- 1/2 cup of vinegar
- 1 tbsp of salt
Pour 3 liters of full cream milk into a pot. Heat the milk and stir well until the milk is lukewarm (around 113ºF).
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).
With the help of a colander, drain the curds. Squeeze gently as well with the help of a spoon.
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.
Once the water is at the right temperature, turn off the flame and squeeze the curds until they achieve a cheesy texture.
Dip and stir the curds in hot water 5 times. This is the whey water we’ve used before.
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.
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.
Your cheese is now ready to eat. You can use it for up to 1 week if you keep it in the fridge.