Patrick Oconnell
Sour milk doesn't have to go to waste. In fact, it can be used to make cheese! Swedish Spoon notes that fresh sour milk cheese is especially popular for Swedish Midsummer and summer parties and may be the easiest cheese to make. You can make cottage cheese with vinegar or lemon juice, and you can even use sour milk to make ricotta.
| Characteristics | Values |
|---|---|
| Can cheese be made from sour milk? | Yes, it is possible to make cheese from sour milk. |
| Types of cheese that can be made | Cottage cheese, ricotta, Swedish sour milk cheese, Handkäs |
| Ingredients | Milk, lemon juice, white wine vinegar, kosher salt, cheesecloth, colander, mixing bowl |
| Process | Heat milk, add acid, curdle, strain, rinse |
| Notes | Raw milk is not recommended due to safety concerns. |
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What You'll Learn
Making ricotta with sour milk
Ingredients:
- Sour milk (whole milk is preferable, but other types such as skim or lactose-free milk can also be used)
- Lemon juice or white wine vinegar
- Kosher salt (optional)
Instructions:
- For every quart of milk, you will need about 3 tablespoons of lemon juice or white wine vinegar. If you are using particularly sour milk, you may need to adjust the amount of acid you add. You can also add a teaspoon of kosher salt if desired.
- Heat the milk over medium-high heat. If you are using salt, add it to the milk at this stage. Heat the milk until it is steamy and murmuring on the surface.
- Take the milk off the heat and stir in the lemon juice or vinegar. Then, let the mixture sit for around 5 minutes. This is when the milk will start to curdle, separating into solid curds and liquid whey. Stirring gently will encourage larger curds, while letting it sit without stirring will result in finer curds.
- Pour the mixture into cheesecloth or a thin, clean dishtowel set over a colander placed over a mixing bowl.
- Let the mixture strain until you achieve the desired texture. For a softer ricotta that is good for spreading, strain for a shorter time (45 minutes to an hour). For a firmer ricotta, let it strain for longer.
- The yellow liquid that remains in the bowl is the whey. You can use this to make bread, crackers, polenta, or add it to smoothies.
Tips:
- If you are using raw milk, it can be left out to sour intentionally. This provides a good alternative to the whey leftover from cheesemaking, which is traditionally used to make ricotta but is not always accessible.
- You can also make ricotta with reconstituted powdered milk by following the same process but allowing the mixture to cool after adding the vinegar.
- Ricotta can be stored in the fridge for a few days but should be used within a week. It can also be frozen for later use.
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Making cottage cheese with sour milk
Firstly, pour your sour milk into a pan. The amount of milk you use is up to you, but a good rule of thumb is to use three tablespoons of lemon juice or vinegar for every quart of milk. You can also add a teaspoon of salt at this stage if you wish. Heat the milk to between 120°F and 185°F—the higher the temperature, the faster any bacteria causing the milk to sour will be killed. However, be aware that the milk will start to stick to the pan if the temperature is too high and you don't stir constantly. Once your milk reaches the desired temperature, remove it from the heat and stir in your vinegar or lemon juice. You should see the milk solids begin to clump together—these are your cottage cheese curds.
Now, you need to separate the curds from the whey (the liquid). Pour the mixture into a cheesecloth or a thin, clean dish towel set over a colander, which is placed over a bowl or pot to catch the whey. The length of time you leave the mixture to strain will depend on the texture you are hoping to achieve—for a softer cheese, strain for 45 minutes to an hour. You can use the leftover whey in soups or bread recipes, but remember that it will contain vinegar or lemon juice.
Finally, you can serve your homemade cottage cheese with milk or cream poured over the top, and add fruit or honey to taste.
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Using lemon juice to make cheese from sour milk
Fresh sour milk cheese is one of the easiest cheeses to make at home. It is especially popular for Swedish Midsummer and at summer parties. To make it, you will need a large pot, a spoon, a thermometer, milk, lemon juice, a colander, and/or cheesecloth.
Firstly, heat a gallon of milk in a large pot to 185-190°F, stirring often to prevent the milk from burning. When the milk reaches the right temperature, stir until it is gently swirling on its own in the pot. Then, remove the milk from the heat and add 3-4 tablespoons of lemon juice. The milk should curdle right away. If not, add a little more lemon juice. Let the mixture sit for 5-10 minutes.
Next, pour the mixture into a colander lined with cheesecloth or a jelly bag (over a pot or bowl to catch the whey) and let it hang and drain for 2-6 hours. The longer it hangs, the drier and firmer the cheese will become. If you prefer softer, spreadable cheese, hang it for a shorter time.
Finally, cut the cheese into cubes and pour olive oil over it. You can also add herbs, spices, or chillies to taste. This cheese can be eaten right away but it is best to let it marinate in the fridge for a few hours to allow the flavours to blend.
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Using vinegar to make cheese from sour milk
Sour milk can be used to make cheese, and vinegar is often used in the process. The type of cheese that can be made from sour milk includes ricotta, cottage cheese, and Swedish Midsummer cheese.
To make ricotta cheese from sour milk, heat the milk over medium-high heat with salt until it's steamy. Then, take it off the heat, stir in lemon juice or vinegar, and let it sit for about five minutes. This process will curdle the milk, forcing apart the milk's solid curds from its liquid whey. The mixture can then be strained until the desired texture is achieved.
For cottage cheese, milk can be heated anywhere from 120°F to 180°F. Then, remove it from the heat and stir in vinegar or lemon juice. Stir until the milk solids clump up, forming cottage cheese curds. The amount of vinegar used will depend on the amount of milk and the desired firmness of the cheese, with more vinegar resulting in a firmer cheese. The curds can then be separated using a cloth and colander.
Swedish Midsummer cheese is made by intentionally souring whole milk. However, specific instructions on how to make this cheese from sour milk are not readily available.
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Swedish Midsummer sour milk cheese
To make Swedish Midsummer sour milk cheese, you will need 3 litres (12 cups) of milk, 1 litre (4 cups) of sour milk, and 0.5 teaspoons of salt. You can also add optional flavourings such as 3 tablespoons of chopped herbs like chives or parsley, or 2 tablespoons of caraway seeds.
The process of making this cheese is straightforward. First, pour the milk and sour milk into a pot and heat the mixture on medium heat, stirring continuously, until it reaches a temperature of about 55°C (130°F). Remove the mixture from the heat and let it cool down. Set a colander over a bowl and cover it with a clean kitchen towel. Pour the mixture into the towel-lined colander and place it in the refrigerator overnight. The liquid that separates can be used for baking.
The next day, you will be left with fresh cheese. Simply mix it with salt and any desired flavourings. Store the cheese in the refrigerator and enjoy it within a few days. If you can't find sour milk, you can substitute it with unflavoured yoghurt, sour cream, or crème fraîche.
In Sweden, Midsummer is a significant celebration that marks the start of the summer holidays. It is a time for outdoor revelry, Maypole dancing, singing, picking berries and flowers, and sharing meals with loved ones. Swedish Midsummer sour milk cheese is a delightful addition to the festive spread, often accompanied by dishes like Västerbottensost Pie, smoked salmon, Swedish potato salad with dill, and crayfish parties in August.
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Frequently asked questions
Yes, you can make cheese from sour milk. Cottage cheese, ricotta, and Swedish sour milk cheese can be made from sour milk.
To make cottage cheese, heat milk and stir in vinegar or lemon juice. Stir until the milk solids clump up. The clumps are the cottage cheese curds. Let the curds and whey cool, then pour through cheesecloth or a thin dish towel.
To make ricotta, heat milk with salt and stir in lemon juice. Let it sit for about five minutes. Then, pour the mixture into cheesecloth or a thin dish towel and strain until you reach your desired texture.
Yes, there are recipes that call for the use of sour milk, such as pancakes and muffins.
