Discover the magic of homemade cheese without the need for acidic additives like vinegar or lemon juice. This simple recipe leverages the natural curdling properties of milk to create a delicious, creamy cheese.
Ingredients:
- 2 liters whole milk
- 1/4 teaspoon citric acid powder (or 1/2 teaspoon calcium chloride)
- 1 teaspoon salt
Instructions:
- Heat the Milk:
- Pour the milk into a large, heavy-bottomed pot.
- Heat the milk over medium heat, stirring occasionally, until it reaches 90°F (32°C). Avoid letting it boil.
- Add the Acid:
- Dissolve the citric acid powder (or calcium chloride) in a small amount of water.
- Slowly pour the dissolved acid into the warm milk, stirring gently.
- Curdle the Milk:
- Continue to stir the milk until it begins to curdle. The curds will separate from the whey.
- Once the curds have formed, turn off the heat.
- Drain the Curds:
- Line a colander with cheesecloth and place it over a bowl.
- Carefully pour the curdled milk into the cheesecloth-lined colander.
- Allow the curds to drain for 30 minutes to an hour, or until they reach your desired firmness.
- Salt the Cheese:
- Sprinkle salt over the curds and gently knead them together.
- The amount of salt can be adjusted to your taste.
- Shape and Store:
- Shape the cheese into your desired form, such as a log or ball.
- Wrap the cheese in wax paper or parchment paper and store it in the refrigerator.
Tips:
- Milk Temperature: Maintaining the correct temperature is crucial for successful curdling.
- Acid Strength: Adjust the amount of acid based on the freshness of your milk. Older milk may require more acid.
- Draining Time: The longer you drain the curds, the firmer the cheese will be.
- Flavoring: Add herbs, spices, or other flavorings to the curds before shaping.
Enjoy your homemade cheese on crackers, sandwiches, or in various recipes!