This homemade cheese doesn’t take any special ingredients. Everything you need is in your kitchen cupboards.
If you have never tried making your own cheese, please give this a try. I used dried jalapeños from my garden last summer. Having an over abundance of jalapeños, I decided to use my dehydrator. So happy I made that decision.
If you would rather use a different dried herb, example red pepper flakes, please go for it. Add some black pepper, red pepper flakes, dried garlic. Use what your taste buds are craving.
Supplies: Large colander or mesh strainer, cheesecloth, large heat resistant bowl to collect the whey in. 3 quart stockpot, cooking thermometer, large mixing spoon, 1/4 measuring cup, 1 teaspoon, bowl or something to mold cheese in. (I used a little colander).
Ingredients: 8 cups whole milk (not ultra-pasteurized) I use fresh cows milk, not everyone has that option.
1/4 cup apple cider vinegar
1 teaspoon sea salt, flake salt or use regular salt
1 teaspoon dried jalapeños
- Line colander with cheesecloth. Place a bowl underneath to collect the whey.
- Pour mlk into the pot and heat the milk, on medium to 200F.
- Stir milk every few minutes to prevent a skin from forming on the surface of the milk.
- When the temperature reaches 200F, add the apple cider vinegar and stir it in thoroughly.
- Coagulation should happen within seconds.
- Take the pot of the burner and very gently stir the curds for 1 minute. Don’t break them up. Moving the curds around will help shrink the curds and release the whey.
- Pour the curds and whey into the cloth lined colander. Let the curds drain for 5 minutes. Stirring gently to release whey, until the curds resemble thick oatmeal.
- Add the salt and jalapeños. Stir thoroughly.
- Gather the corners of the cheesecloth to form a tight bundle. Squeeze out more of the whey.
- Press the curd bag into your mold and fold the cloth neatly on top.
- Press down to form your curds into a cheese mold. Let sit 15 minutes.
- Remove the cheese mold and unwrap your cheese from the cheesecloth.
You can eat your fresh cheese immediately. The longer it cools the easier it will be to slice.
Don’t throw out the whey. This is pure protein. Pour the whey into ice cube trays and use in your smoothies. Substitute for water when baking. Use instead of water for all your soup recipes. ENJOY!