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| Sorry for the blurry picture. |
1/2 cup vinegar (I used white, but you can use cider if you want-I've read where people don't even measure they just add vinegar until they see the milk curdling.)
2 tsp salt
Quick instructions: Heat the milk to a slow boil, stirring to make sure that it doesn't burn. Remove from heat and immediately stir in the vinegar, a little at a time, keep stirring! Next, strain your curds & whey through a cheesecloth-lined colander. After straining sprinkle the salt over the curds and massage it in thoroughly. Twist the cheese cloth around the curds and squeeze out the whey. Next hang the cheese ball with a bowl underneath to collect the drippings.
More detailed instructions.
On the stove top, heat the milk until it's at a slow boil (200*) stirring frequently so it does not burn. Remove from heat and immediately stir in the vinegar, a little at a time, keep stirring! The acidity of the vinegar will curdle the milk, separating it into curds and whey. Wait an hour or two, then remove the cheese from the cheese cloth and refrigerate.
Remember Miss Muffet, who sat on the tuffet? This is what she was eating.
Next, strain your curds & whey through a cheesecloth-lined colander. You want to use real cheese cloth, not the kind you get from the grocery store. That cloth isn't as finely woven. Unfortunately, that's the only type of cheese cloth I had. So, In addition to have the cheesecloth-lined colander I placed a coffee filter onto of the cheese cloth.
Now here's where it gets fun, after straining sprinkle the salt over the curds and massage it in thoroughly. This draws out moisture, and helps the cheese become more solid (if you want a more soft, ricotta-like cheese you can just omit the salt). You can also add extra herbs and spices now, or roll the cheese in spices after it has solidified - or both!
Twist the cheese cloth around the curds and squeeze out the whey. Next hang the cheese ball with a bowl underneath (or, if you're like me and don't have anything to hang it from, you can leave it in the colander above a bowl). If you want you can also put the wrapped cheese on a sloped surface (like a propped-up cutting board) and place another flat object on top, weighted down. This will squeeze out excess moisture and give you a nice-looking cheese patty. For both methods wait a couple hours and the cheese will hold its shape when you unwrap the cheesecloth. Refrigerate.
As a note, it takes A LOT of milk to make A LITTLE cheese.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31
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