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Ingredients for Grandma’s Three-Ingredient Cheese
To embark on this delightful journey, you will need:
- 1 liter (4 cups) of whole milk – Preferably fresh and full-fat for the creamiest results.
- 3 tablespoons of vinegar or lemon juice – These acidic agents help curdle the milk, separating the curds from the whey.
- A pinch of salt – Enhances flavor and preserves the cheese.
Tools You’ll Need
- A large saucepan
- A wooden spoon
- A fine-mesh strainer or cheesecloth
- A mixing bowl
- A weight (optional, for pressing)
Step-by-Step Guide to Making Homemade Cheese
Step 1: Heat the Milk
Pour the milk into a large saucepan and place it over medium heat. Stir occasionally to prevent scorching, and heat the milk until it just starts to simmer. You’ll notice tiny bubbles forming along the edges, indicating the milk is ready. Avoid boiling, as this can alter the texture of the final cheese.
Step 2: Add the Acid
Once the milk is hot, gradually add the vinegar or lemon juice while stirring gently. The milk will start to curdle almost immediately. If curdling does not occur after adding all the acid, heat the mixture for another minute or two while stirring. Soon, you’ll see the milk separating into curds (solid chunks) and whey (a yellowish liquid).
Step 3: Strain the Curds
Place a fine-mesh strainer or cheesecloth over a mixing bowl. Carefully pour the curdled milk into the strainer, allowing the whey to drain into the bowl beneath. Be patient, as this step ensures a firmer cheese. If you prefer a creamier texture, let some whey remain with the curds.
Step 4: Season the Cheese
Transfer the curds to a clean bowl and sprinkle with a pinch of salt. Mix gently to incorporate the salt evenly throughout the cheese. This not only enhances the flavor but also acts as a natural preservative.
Step 5: Shape and Press (Optional)
For a firmer cheese, place the curds in a cheesecloth and fold the cloth into a bundle. Use a weight to press down on the bundle for about 30 minutes. This step is optional, but it helps achieve a more compact texture.
Step 6: Chill and Serve
Once your cheese is shaped, transfer it to an airtight container and refrigerate for at least an hour before serving. This allows the flavors to meld and the texture to firm up slightly.
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