Kamil Perry
Making cheese at home is a great way to save money, be more self-sufficient, and impress your family and guests. You can make almost a pound of fresh cheese from just one gallon of milk, and it will cost you less than $4! The process is simple and only requires basic ingredients like milk, salt, and vinegar. You can use store-bought milk or raw milk straight from the farm, and you can even make cheese with skimmed milk or cream. To get more cheese, use whole milk and leave it out overnight to reach the desired temperature faster. You'll also want to stir the milk vigorously as you slowly add an acid like lemon juice or vinegar, stopping when you see a definite separation between curds and whey.
How to get more fresh cheese out of your milk
| Characteristics | Values |
|---|---|
| Type of milk | Whole milk is best, but skimmed milk will also work |
| Temperature | Heat milk to 195°F (90°C) |
| Acid | Lemon juice, lime juice, or vinegar |
| Stirring | Stir milk vigorously as you slowly pour in the acid |
| Separation | Stop adding acid when milk definitely separates into curds and whey |
| Sitting | Leave to sit for at least ten minutes to get more cheese |
| Straining | Strain the curds through a cheesecloth or towel |
| Storage | Wrap the cheese in plastic wrap and store in the refrigerator |
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What You'll Learn
Use whole milk for more cheese
Using whole milk will yield more cheese than skimmed milk. Whole milk has a higher fat content, which contributes to a higher yield. For example, whole milk is approximately 3.75-4% fat, while skimmed milk is closer to 1% fat.
If you are making cheese with raw milk, it is important to note that raw milk has not been heat-treated to destroy bacteria. Many of the bacteria and enzymes present in raw milk are beneficial to the cheesemaking process and contribute to the flavour of the cheese. However, if your animal is primarily grass-fed, your milk will be higher on the acid scale, which is important to consider when making cheese.
When choosing milk for cheesemaking, it is best to avoid ultra-pasteurized milk, as it has been heated to such high temperatures that the bacteria and enzymes are destroyed, and it will not form curds. Pasteurized milk is fine to use, but homogenized milk is not ideal as it produces weaker curds.
To make cheese with whole milk, you can follow a simple recipe: heat the milk to around 180-200 degrees Fahrenheit, stirring constantly to prevent scorching. Then, slowly stir in an acid such as vinegar or lemon juice. The milk should separate into curds and whey. If it doesn't separate, add more acid a little at a time until it does. Let it sit for a few minutes to allow more curds to form, and then strain the mixture through a cheesecloth. Rinse the curds with cool water and sprinkle with salt, then press out the excess liquid. Let the cheese sit for 1-2 hours, and it is ready to serve.
You can add various ingredients to flavour your cheese, such as fresh herbs, pepper, spices, extra salt, or even fresh fruit. Making cheese with whole milk is a rewarding skill, and you can easily make delicious, fresh cheese with ingredients you already have on hand.
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Heat milk to 195°F (90°C)
To get more fresh cheese out of your milk, you can follow a few simple steps. Firstly, heat your milk in a large pot to 195°F (90°C). It is important to stir the milk constantly during this process to prevent scorching on the bottom of the pot. This step is crucial as it determines the quality and yield of your final product.
Once the milk reaches the desired temperature, remove it from the heat. At this point, you can add an acid like vinegar, lemon juice, or lime juice to separate the curds and whey. Stir in your chosen acid, being careful not to splash, as the hot milk can cause burns. You will notice the milk starting to curdle and separate into curds (the white solid part) and whey (a yellowish liquid).
The amount of acid you use can vary, so it's important to stir firmly and vigorously as you slowly add it to the milk. Stop adding acid when you see a definite separation. You may use more or less acid than a recipe calls for, depending on the batch. After adding the acid, let the mixture stand for about 10 minutes.
Next, you'll want to strain the curds and separate them from the whey. Line a mesh strainer with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the strainer, allowing the whey to collect in the bowl. The whey can be discarded, or you can save it for other uses, such as making ricotta cheese.
At this stage, you can stir salt into the curds to add flavour and preserve your cheese. Let the curds strain for about an hour. Then, gather the corners of the cheesecloth and pat the curds into a ball. Remove the cheese from the cheesecloth and wrap it in plastic. Your fresh cheese is now ready to be stored in the refrigerator and should last for about a week.
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Add an acid like vinegar or lemon juice
To make fresh cheese from milk, you can use an acid like vinegar or lemon juice. This process is called direct acidification and results in cheeses like mascarpone and cottage cheese. Lemon juice and vinegar are the most common acids used as the cheese will absorb some flavour. Other acids that can be used include lime juice, apple cider vinegar, and citric acid.
To make cottage cheese, you can use whole milk and lemon juice. First, squeeze the lemon and pour the juice through a strainer to remove all the pulp and seeds. Then, put the milk into a heavy-bottomed pan and bring it to a boil. Once the milk comes to a boil, add the lemon juice and stir well. Let the milk simmer for one minute. Turn off the heat, add salt to taste, and let the milk cool for half an hour. Place a sieve or strainer onto a large heatproof bowl and put a piece of cheesecloth or a clean tea towel in the strainer. Pour in the milk and let the cottage cheese drain for about 15-20 minutes to drain out the excess whey. Finally, scoop the cheese into a container and it is ready to be served.
To make a simple farm-style cheese, you can also use whole milk and lemon juice or vinegar. Heat the milk in a large pot until it reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. You can also use raw milk to make cheese, but UHT milk is not suitable for cheesemaking as it will not curdle.
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Strain curds and remove whey
To strain the curds and remove the whey, you'll need to carefully cut the curds into 1/2-inch cubes or 1-inch squares. You can use a knife to slice through the curds in a crisscross pattern. Then, spoon off any whey that's sitting on top of the curds. Place a lid on top and wait for about 15 minutes.
Next, heat the curds over low to medium-low heat. The temperature will depend on the type of cheese you want to make. For soft cheese, heat the curds to 95 °F (35 °C). For harder cheeses, heat to 102 °F (39 °C). Remember to stir the curds occasionally and break up any large curds. Remove the curds from the heat when they become firm.
Now, it's time to strain the curds. Place a strainer over a second pot and pour the curds and whey through it. The whey will pass through the strainer into the second pot, while the curds remain in the strainer. Allow a few minutes for the excess whey to drain. You can also move the curds to a clean piece of cheesecloth and squeeze out the excess whey.
If you want to cure the cheese and give it a shape, place a weight on the cheesecloth-wrapped curds to help press out more whey. Change the cheesecloth daily until it remains dry. You can also add salt to the curds to cure them and prevent spoilage. Use 1.5 to 2 tablespoons of salt for every gallon of milk used.
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Salt to taste
Salting is an important step in the cheese-making process. Salt is added to cheese for several reasons. Firstly, it enhances the flavour of the cheese, adding a salty taste while also amplifying other flavours or masking unpleasant ones.
Salt is also added to regulate microbial growth. It acts as an anti-microbial agent, inhibiting the growth of certain microbes while allowing more salt-tolerant microbes to grow. This helps to keep pathogens away and promotes the growth of the desired cultures.
Additionally, salt plays a role in controlling the acidity of the cheese. It slows down the bacterial action and acidification process, preventing over-acidification.
In terms of technique, salt is typically added to cheese through a process called direct salting or dry salting. This involves sprinkling the cut-up curds with salt, allowing the salt to pull moisture out of the cheese through osmosis while simultaneously diffusing into the cheese body. This results in a drier, saltier cheese.
It is important to note that not all types of salt are suitable for cheese-making. Iodized salt, for example, should be avoided as it can harm and inhibit bacterial growth and slow down the aging process. Instead, opt for a non-iodized salt, preferably a quality sea salt that is unbleached and free from additional chemicals.
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Frequently asked questions
Use whole milk to get the most cheese, but you can still get plenty if you use skimmed milk.
You will need an acid such as lemon juice, lime juice, or vinegar, a pot, a strainer, and cheesecloth.
The milk will separate into a white solid part (curds) and a yellowish liquid (whey).
It takes a few minutes for the milk to separate into curds and whey. Then, you should let the curds strain for about an hour.
Fresh cheese will usually last about one week.
