In honor of our 1000th post in October 2014, we are counting down our most popular posts of all time. Each has received over 100K hits, and some as high as 500K! This week, at #6, is Quick Homemade Cheese!
1/2 Gallon Whole Milk (Goat or Cow)
1/4 cup white vinegar or 1/4 cup Lemon juice
Salt to taste 
1. Put milk into a stainless steel pot and heat over medium until between 190 and 200 degrees.
2. Slowly stir in vinegar or lemon. Remove from heat and allow to curdle and cool until it’s not too hot to touch.
- Pour cheese into cloth lined bowl. Pull together the 4 corners of cloth and twist around a spoon. Hang dripping cheese for a few hours.
(BTW, it’s not touching the bottom of the bowl. It just looks that way.) -
Salt to taste and check consistency. I like a fairly hard cheese, so I hang it in the fridge overnight. That’s about the max.
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Untie, (add any garlic or herbs or more salt, if you like) place in airtight container, and chill. Depending on how long you hung it, it should be about 12-16 oz of cheese.
Can you make this with lactose free milk?
Louise–It takes some tweaks. This article may help: http://deliciousliving.com/special-diets/how-make-lactose-free-cheese
Sounds great. Do you know the carbohydrate count? I just don’t know if the process changes it.
Rebecca–Sorry, you’ve got me stumped on that one. Anyone else?
Oh this looks so yummy and quite easy as well. Thank you for posting.
Can you make this with lactose free milk?
Doreen–Try this article and see if it helps: http://deliciousliving.com/special-diets/how-make-lactose-free-cheese