1 Gallon Milk*
1/2 Cup of Acid (Lime Juice, Vinegar, Lemon Juice, etc)
1 Tbl Salt
Flavorings as desired
*Raw milk is the best for making cheese IMHO, but unfortunatly is unable to be attained through retail outlets in most states. Any store bought milk will usually work as long as it is not High Temperature Pasturized. Pasteurised is fine just not HIGH TEMP. If using raw milk, I usually pastureize myself by rasing the milk to 145°F and hold it there for 30 minutes. Then chill with an ice bath as quick as possible. Make sure not to exceede this temperature or you will have problems getting the curd to set.
-Heat milk in stock or sauce pot until near boiling. If using a thermometer bring to 185°F and then remove from heat.
-Using up and down motions, stir in 1/2 Cup of your choice of acid. (I notice a little bit of lingering taste in the finished cheese. Some may not, but still choose your acid carefully for your intended purpose)
-Let pot sit for 5 minutes
-You should have a well defined break between the curds and whey in your milk now. If not feel free to add more acid 1/8C at a time. Be cautious of using too much or the taste may interfere with the finished product.
-Strain the liquid through a cheesecloth or tea towl lined colander. You can find many uses for the left over whey online if you so desire.
- Tie up the ends of the cheese cloth and allow to hang for 5-10minutes.
-Mix in 1 Tbl Salt and desired seasonings or flavorings.
-Cheese can served immediatly or the cheese can be pressed to create a more firm product. Using a cheese press or other method weigh with 6-10lbs for 4-6 hours.