Make homemade farm-style cheese with 3 ingredients: milk, vinegar, and salt. Fresh, nutrient-rich, and ready in under an hour.
Equipment
- 1 pot
- 1 Stainer
- 1 Cheese cloth
Ingredients
- 4 cups 1 liter fresh pasteurized whole cow’s milk (refrigerated, not UHT)
- 2 tablespoons white vinegar or fresh lemon juice
- 1/2 teaspoon sea salt adjust to taste
Instructions
In a large pot, heat 4 cups milk over medium heat to 185°F (85°C), stirring occasionally to prevent scorching. Use a thermometer for accuracy.
Remove from heat and stir in vinegar or lemon juice. Let sit for 5-10 minutes until the milk curdles, separating into curds (solids) and whey (liquid).
If curdling is slow, add an extra teaspoon of vinegar or lemon juice and stir gently.
Line a large strainer with cheesecloth over a bowl.
Pour the curdled mixture through, collecting the whey in the bowl below (save for baking or smoothies).
Let drain for 15-20 minutes for creamy cheese or up to 30 minutes for a firmer texture, gently squeezing to remove excess whey.
Transfer curds to a bowl and mix in sea salt.
Shape into a round or log, wrap in fresh cheesecloth, and refrigerate for 1-2 hours to set.
Keep in an airtight container in the refrigerator for 3-4 days.
Do not freeze, as it may alter texture. Store whey in the fridge for 4-5 days or freeze for 2 months.
Nutrition
Calories148 kcal
Carbohydrates12 g
Protein8 g
Fat8 g
Saturated fat5 g
Cholesterol29 mg
Sodium383 mg
Potassium374 mg
Fiber0 g
Sugar12 g
Vitamin A396 IU
Vitamin C3 %
Calcium301 %
Iron0 mg
