Easy Homemade Cheese: A Step-by-Step Guide
Indulge in the art of homemade cheese-making with this simple yet satisfying recipe. Transform fresh milk from your own goats, sheep, or cows into creamy, flavorful cheese right in your kitchen. Master traditional techniques, infuse your creations with herbs and spices from your homestead, and elevate your culinary repertoire with the delicious fruits of your labor. Dive into the world of homemade cheese and discover the joy of crafting your own artisanal dairy delights.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
Ingredients
Units
Scale
- 1 gallon Whole Milk (Vitamin D)
- 1/4 cup white Vinegar
- Salt
- Herbs (I like 1 Tablespoon Dill and 1/8 teaspoon garlic)
Instructions
- The first step in making homemade cheese is gathering together your equipment. You will need a large pot, large enough to hold a gallon of milk. You will also need a strainer, thermometer, cheesecloth meant for food use, vinegar, milk, salt and herbs.
- Once your tools are gathered, wet the cheesecloth with cold water and if possible, line the strainer with it and put it in the freezer. If you cannot freeze it, that is ok, but the colder the cheesecloth, the better.
- Slowly begin heating one gallon of whole milk. You do not want it to boil, or burn.
- Heat up the milk until the temperature reaches somewhere between 100 degrees F and 125 degrees F. The warmer the milk gets, the drier the cheese will be. If your milk gets hotter than this, you can still use it but the cheese will be drier.
- As soon as the milk hits the temperature you need, remove it from the heat and add in ¼ cup plain white vinegar.
- Let this sit, off of heat for at least 15 minutes, if it sits a bit longer, that is ok.
- Put the strainer in the sink. If you have outdoor animals such as cats or chickens, you can sit the strainer in another large pot so you can catch the whey that drains off the cheese and offer it as a treat.
- Dump the contents of the pot into the strainer. The cheese will remain in the cheesecloth and the whey will drain through.
- Once all of the whey is drained off the cheese, put the cheese into a small bowl.
- Add a pinch of salt and herbs to taste. We like to add 1 Tablespoon of dill and 1/8 teaspoon of garlic. Mix well and refrigerate.
Notes
This is delicious as a dip or spread.
Find it online: https://experimentalhomesteader.com/easy-homemade-cheese/
