Homemade Cheese: A Simple and Rewarding Experience

Directions

Step 1: Prepare the Ingredients

1. Dissolve the citric acid in 1/4 cup of cool, non-chlorinated water. Set aside.
2. If using a rennet tablet, dissolve it in the remaining 1/4 cup of water. If using liquid rennet, dilute it with water.

Step 2: Heat the Milk

1. Pour the milk into a large stainless steel pot. If using calcium chloride, add it to the milk now.
2. Slowly heat the milk over medium heat, stirring gently, until it reaches 85°F (29°C).

Step 3: Add Citric Acid and Rennet

1. Remove the pot from heat and stir in the dissolved citric acid.
2. Add the diluted rennet and stir gently for 30 seconds. Cover the pot and let it sit undisturbed for 5-10 minutes, or until the milk has set and resembles a soft custard.

Step 4: Cut the Curds

1. Once the milk has set, cut the curds into 1/2-inch cubes using a long knife. Make sure to cut all the way to the bottom of the pot.
2. Let the curds rest for 5 minutes to firm up.

Step 5: Cook the Curds

1. Slowly heat the curds to 105°F (40°C), stirring gently to prevent them from sticking together. This should take about 10-15 minutes.
2. Maintain the temperature and continue stirring for another 20 minutes.

Step 6: Drain the Whey

1. Once the curds have cooked, turn off the heat and let them settle at the bottom of the pot for about 5 minutes.
2. Carefully ladle the whey out of the pot, leaving the curds behind.

Step 7: Salt and Knead the Curds

1. Sprinkle the salt over the curds and gently stir to incorporate.
2. Transfer the curds to a microwave-safe bowl and microwave on high for 1 minute. Drain off any excess whey.
3. Knead the curds with your hands or a spoon. Microwave again for another 30 seconds and knead until the curds become smooth and elastic.

Step 8: Shape the Cheese

1. Once the curds are smooth and elastic, shape them into a ball or log. The cheese is now ready to eat or store.

Kitchen Equipment Needed

• Large stainless steel pot
• Long knife
• Thermometer
• Cheesecloth
• Microwave-safe bowl
• Ladle

Tips and Variations

• Milk Options: For the best results, use whole milk that is not ultra-pasteurized. Raw milk is also an excellent choice if available.
• Flavor Additions: Add fresh herbs, garlic, or spices to the curds before kneading for a flavored cheese.
• Acidity: Adjust the amount of citric acid if needed. Too much or too little can affect the texture of the cheese.
• Texture: If the cheese is too soft, microwave it for an additional 30 seconds to help expel more whey.

How to Store Leftovers

Store the homemade cheese in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the cheese, though the texture may change slightly upon thawing.