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Hey Folks, here is a simple way to make cheese in just over an hour. You can eat it plain or spice it up like I have here with bacon and chillies.

There are many ways to make cheese, and I have found this to be the easiest.

This cheese could be eaten right away (soft) or placed in the fridge over night to stiffen up, your choice.

Enjoy

Step 1: What you will need

Large pot
Colander
Cheese cloth or muslin cloth
Mortar and pestle (optional)
Bacon (about two slices)
Fresh or ground Chillies
4 cups of Whole Milk
1cup Butter milk
2tsp of lemon juice or white vinegar
3/4 tsp of salt or to taste (try using Bacon Salt)
<p>I may be wrong in saying this, but have I found another Scottish home cheesemaker? Great recipe though, keep them coming :D</p>
Kinda, I'm a Canadian from Scottish parents living in Scotland, so best of both worlds. Glad you like the recipe, have a couple more up my sleeve....( by the way, live in St. Andrews)
<p>I was close though!<br><br>Keep the cheeses coming, the more the world knows about this great art the better<br><br>I love St. Andrews, great place<br>Could you possibly tell the university to give me an offer? Getting worried :D</p>
<p>HaHa will do.</p>
Does this sort of cheese age well?
To be honest I have no idea. When ever I have made it, its gone within a day. It's a soft cheese, so if not covered well, it will dry out. I would not leave it for more than a week. <br> <br>
<p>With the way that this cheese is made, if it's left out in the open air it'll dry into basically a big ball of plastic in about 2-3 days. If you want something that'll last for a bit, use rennet or a variant of rennet to curdle the cheese. <br>Vinegar and other acids make a polymer similar to cheese but it hardens quickly and can't be saved (to the best of my knowledge)</p>
Very good point, and will make sure I remember to add that to the step by steps. I will say though, when I make this, it never lasts more ten a day. Thanks for the tip.
<p><a href="http://www.youtube.com/watch?v=VFvik_THcNQ" rel="nofollow">http://www.youtube.com/watch?v=VFvik_THcNQ</a><br>Go to about 1 min 40<br><br>And that's why you don't want to consume after 2 days :D <br>But yeah, all fresh cheeses should be consumed within a day of making them. If not, then you aren't a fan of cheese and shouldn't have made it in the first place xD</p>
I kind of thought that might be the case, thanks.
I got to do something similar in culinary school. I think we only used lime juice to curdle and make ricotta cheese. I remember it tasted &quot;limey&quot;, do go get any citrus flavors with this recipe? <br>My lady's head is going to explode when I make this for her, thank you for sharing!
I have used vinegar as well instead of lemon juice, which works well. Hope your lady enjoys.
Oh my, I think I've found a recipe that both my Mum and I will make often ;D I'm addicted to cheese, and this sounds like such a great way to have different flavors [one for each person, at least, lol] ;)
Cheers, Let me know how you get on.
Oh my, I think I've found a recipe that both my Mum and I will make often ;D I'm addicted to cheese, and this sounds like such a great way to have different flavors [one for each person, at least, lol] ;)
Drizzle some chilli oil on that, and you are set.
Yep, tried this and its great.
Looks tasty. How much cheese is that? weight or size.
I have never weighed it, but its at least a cup of cheese. cheers
That is just awesome!
Cheers, yummy too.

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Bio: Jack of all trades, master of none. Father, husband, creator.
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