How to Make Homemade Cheese

Ingredients

1 gallon whole milk

1 gallon whole milk

¼ cup white vinegar

¼ cup white vinegar

1 pinch salt

1 pinch salt

Directions

Gather all ingredients.

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Gather all ingredients.

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Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.

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Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.

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Remove from the heat and stir in vinegar. Let stand for 10 minutes.

Remove from the heat and stir in vinegar. Let stand for 10 minutes.

Line a mesh strainer with cheesecloth and set over a large bowl.

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Line a mesh strainer with cheesecloth and set over a large bowl.

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Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.

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Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.

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Pat cheese into a ball and remove the cheesecloth.

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Pat cheese into a ball and remove the cheesecloth.

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Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.

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Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.

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Recipe Tip

You can use apple cider vinegar instead of white vinegar.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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