Post by Granny Smith on Feb 25, 2008 22:38:27 GMT -5
Vinegar Cheese
For this recipe, you can start with whatever amount of milk you want, either raw or pasteurized. Heat milk to 185 deg. Stir in 1/3 to 1/2 cup of apple cider vinegar to each gallon of milk. Stir well and let set about 10 or 15 minutes. It will form curds very quickly, but let it set to firm the curds a bit. Scoop curds into cheesecloth (or other close-weaved cloth) lined colander. Stir in about 1 teaspoon of salt per gallon of milk (I use a little less salt than that).
At this point, you can tie and hang the cheesecloth, until it stops dripping, then wrap curds well with the cloth and put a 10 pound weight on top of it, to drain it very well and press the curds for 12 to 24 hours.
Before you tie up the curds to hang, if you like, you can add any herbs you might like- about 1 T. per gallon of milk. Some flavors you might enjoy are pickled jalapenos, chives, garlic, rosemary, oregano, or combinations of herbs. Experiment!
Once the cheese is pressed and chilled, you will be able to slice or shred it. I've beaten it with a mixer, before chilling, and added a bit of milk to it to make cheese spreads, too.
For this recipe, you can start with whatever amount of milk you want, either raw or pasteurized. Heat milk to 185 deg. Stir in 1/3 to 1/2 cup of apple cider vinegar to each gallon of milk. Stir well and let set about 10 or 15 minutes. It will form curds very quickly, but let it set to firm the curds a bit. Scoop curds into cheesecloth (or other close-weaved cloth) lined colander. Stir in about 1 teaspoon of salt per gallon of milk (I use a little less salt than that).
At this point, you can tie and hang the cheesecloth, until it stops dripping, then wrap curds well with the cloth and put a 10 pound weight on top of it, to drain it very well and press the curds for 12 to 24 hours.
Before you tie up the curds to hang, if you like, you can add any herbs you might like- about 1 T. per gallon of milk. Some flavors you might enjoy are pickled jalapenos, chives, garlic, rosemary, oregano, or combinations of herbs. Experiment!
Once the cheese is pressed and chilled, you will be able to slice or shred it. I've beaten it with a mixer, before chilling, and added a bit of milk to it to make cheese spreads, too.