Home Made Cheese

1. 1

   Pour milk into a stainless steel pot.

2. 2

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

3. 3

   Add citric acid and water mixture to milk.

4. 4

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

5. 5

   Heat milk slowly to 90 F.

6. 6

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

7. 7

   Stir well and cover.

8. 8

   After about 3 to 5 minutes, check curd.

9. 9

   Should look like custard.

10. 10

    If too soft, leave a few more minutes.

11. 11

    Cut curd into 1 inch squares with a knife.

12. 12

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

13. 13

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

14. 14

    Transfer the curd to a colander to drain.

15. 15

    Gently drain the whey from the curd.

16. 16

    Freshly made cheese!

17. 17

    Allow to cool before shaping to desired size.

18. 18

    *Adapted from the New England Cheesemaking Supply.

* Per serving · 4 servings · Values may vary.

No additional tips available.