Let's Make Apple Cider Vinegar Cheese!
Hey there, cheese lovers! Today, we're going to learn how to make a simple homemade cheese using apple cider vinegar. It's a fun and easy process that results in a mild cheese that you can use in all sorts of dishes or just enjoy on its own.
Ingredients:
1 gallon of milk – you can use raw or pasteurized, skim or whole. (Hint: Whole milk will make tastier cheese).
1/2 cup of apple cider vinegar (you can also use white or white wine vinegar)
Teaspoon of salt and your favorite herbs
2 Large pots
Cheesecloth or an old bandanna
Colander
Ingredients:
No need for a thermometer here! Just heat up your milk until it's boiling. Then, turn off the heat and add the vinegar. The milk should start separating into curds and whey right away. You want to make sure the whey is clear and yellowish, not milky.
Once it's separated, pour everything into a colander lined with cheesecloth over another pot (don't waste that whey!).
Mix in some seasoning salt and herbs with the curds, then twist up the cheesecloth to press out the whey. Put something heavy on top to help it drain, but be careful not to press too much or your cheese will be too dry.
Place the curds back into the pan and heat the curds on the lowest setting, stirring until the curbs become stretchy. This will take several minutes.
Cool the Cheese
Shape the cheese into a brick or whatever shape you prefer. Transfer the cheese to an ice water bath and allow it to soak for about 10 to 12 minutes or just until it's firm to the touch.
Place your cheese in a covered container or wrap it with parchment paper, then transfer it to the refrigerator.
It might take some practice to get it just right, but however the cheese turns out it's always edible.