Simple Homemade Cheese
Serves | 1 pound |
Cook time | 2 hours |
From book | How to Cook Everything Vegetarian - Mark Bittman |
Ingredients
- 2l 2% or whole milk
- 1l buttermilk
- 1/2 teaspoon salt
Directions
1. | In a heavy bottomed pot heat milk over medium high until it starts to bubble up around the edges (about 10-15 minutes). |
2. | Meanwhile, line a large strainer or colander with 3 layers of cheese cloth. Have a long piece of string or twine ready. |
3. | Once the milk starts to bubble, add buttermilk and stir constantly until the mixture separates into curds and whey. Remove from heat and add salt. |
4. | Slowly pour mixture through the cloth so the curds collect at the bottom and the whey drains off. Gather the corners of the cloth and twist the top and work the curds into a ball. Run the ball under cold water so you can handle it while twisting and squeezing out the whey until the budge feels firm. |
5. | Tie a string around the top of the bundle and the other end to a long spoon, stick or something that can be suspended over the sink to drain. Let rest undisturbed to cool and set, about 90 minutes. Remove cloth and serve immediately or wrap in plastic and refrigerate for up to 3 days. |