Instructables

Homemade Super Simple Cheese

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Picture of Homemade Super Simple Cheese
Let me start off by saying this is my first instructable. I learned to make this really simple cheese yesterday. This cheese is relatively flavorless, but i will show you the uses for it at the end. (Will post pics soon!)
 
 
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Step 1: Materials


What you need:
(measurements con go up or down depending on how much you want)

Ingredients:
2 cups Whole or 2% milk
1-2 tablespoons of lemon juice

Materials:

Sauce pan
Thermometer (can be candy or meat)
spoon
Strainer
Cheesecloth, cotton t-shirt piece (preferably white. Who wants green cheese?), or a washcloth

Optional:

Cookie sheet with raised edges
heavy object with flat bottom (5-10 lbs)

Step 2: Curds and Whey

Picture of Curds and Whey
ctwist.jpg
Put the milk in your saucepan and heat it on medium low (any higher will make the milk stick to the pan) to between 170°F - 190°F

When the milk reaches the right temperature, turn off heat add the lemon juice 1 teaspoon at a time and stir until curds (lumps of fat) form. Remove from that burner.

Let mixture cool to a temperature that you can handle. Separate the curds from the whey by pouring the mixture through the strainer. Dump the curds onto the cloth. Take the four corners in one hand and use the other to twist it until most of the whey (liquid drained from the curds) is out of the curds.

Break up and salt (if you want a block, look at next step. DO NOT BREAKUP!)

Step 3: Optional: Press and Block

Picture of Optional: Press and Block

Take your cloth with curds and fold in thirds. Place on baking sheet. Place your heavy object (5-10 lbs) on top for about 15-30 minutes. (I used a cast iron skillet.)

Step 4: More Uses


Use as cheese for Italian pasta dishes

Break up and deep fry in homemade batter

Crumble on salad

Comment on your uses!
lazemaple3 years ago
What you are seeing/calling fat is not; its the coagulated milk solids with only 4.30% fat.

If you look at the USDA Food Database - cottage cheese curd; and this is the type of cheese you are making here aka Farmers Cheese, has per 100 grams [3 oz approx] 79.79% water, 11.12% protein and only 4.30% total fats. As well that 100gram sample is chock full of Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese, Selenium, Vitamins C, Thiamine, Riboflavin, Niacin Pantothenic acid, Vitamin B-6, Folate, Vitamin B-12 and other good stuff.

http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
note: curdling is not related to the fat but to the protein in the milk reacting to the acid in the lemon juice (the protein is relaxed by the heat and will 'agglomerate' under the effect of the acid)