A Simple Little Cheese

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 tsp Sea salt

• Oils & Vinegars

  • 1 cup White vinegar

• Dairy

  • 1 gal Goat or cow milk

Found on eatingrules.com

Description

Ingredients

• 1 gallon Goat or Cow Milk
• 1 cup White Vinegar
• 2-4 tsp. Sea Salt

Directions

• Put milk in stainless pot, sprinkle on the salt and stir it well.
• Heat to 190 degrees F.
• Remove pot from heat and quickly stir in the vinegar, making sure its well blended; let set for 20 to 30 minutes (checking to make sure it is good and curdled).
• Line colander with cheesecloth, pour milk through (whey should be yellow and a little cloudy).
• Bring up the corners of cheesecloth and squeeze as much whey out as possible; I let it sit hanging from the edge of the pot at this point for maybe 15 to 20 minutes to make sure all the whey has dripped out.
• Open the cheesecloth and you will have a lovely ball of cheese. Put it in a covered crock in the fridge until chilled.
• You can use it as a spread, or in salad like feta, or crumbled like queso fresca in enchiladas or tacos, or instead of ricotta in lasagna or manicotti. We have even made a rustic cheese/pear pie with this cheese when we couldnt find mascarpone locally, letting the mixed filling sit in the fridge overnight to soften it up a bit and make it a bit smoother. You can also use it as the base for filling for cheese danish pastry.
• We like to stir herbs, nuts, roasted peppers, sun-dried tomatoes, etc into it when it’s still liquid (it’s easier to stir that way) and this makes a great spread for crackers as an appetizer. Hope you enjoy this nice little cheese!