If you are one of my friends, you know I talked about making this cheese for a very long time. I was just so excited that I couldn’t find anything else to talk about. You know you’re cool when…
So here is the most anticipated blog post on how to make your own cheese! The only special thing you’ll need for this recipe is cheesecloth. You should be able to find it at your grocery store. My amazing friend Elle called them for me to ask one school day during lunch – so thank you to her!
Because this is an extra special recipe, I’ve made a video. I just couldn’t resist.
- 4 cups milk
- 1 cup active-cultured buttermilk
- 2 tsp lemon juice or vinegar
- salt to taste
Pour the milk into a heavy bottom sauce pan on low heat. Stir the milk regularly until it’s reached 175 degrees F. Take it off the heat, add the buttermilk, and then the lemon juice/vinegar.
Gently stir and the mixture should begin to curdle (this is when it separates into two different parts – the curds and the whey). If the milk doesn’t curdle right away add some more lemon juice or vinegar. Once it looks like there are nice sized curds and a good separation, let it sit for 10 minutes.
Take a stock pot, put a colander on top and lay about 4 sheets of cheesecloth inside the colander. Ladle in your cheese curds so the liquid goes right through to the bottom of the stock pot. Tie up the cheesecloth, attach it to a spoon with some more string and place it over the stock pot to let the rest of the liquid drain out for 30 minutes.
Unwrap the cheesecloth, put in a separate bowl and add salt to taste. Once you’re done mixing, put in a separate container and refrigerate overnight. When you wake up in the morning you’ll have some nice fresh cheese!
I hope this recipe works for you. It’s pretty cool to say that you’ve made cheese!