Many people out there seem surprised to hear that I make my own cheese once a week.
Ingredients
3 liters of milk
6 tablespoons of vinegar
1 tablespoon of salt
Step 1.
Pour 3 liters of milk into a cooking pot.
Step 2.
Once the milk start to cook (just as it is about to rise)
Add 6 tablespoons of vinegar.
Then when it start to bubble up, take it off the flame/oven and let it settle.
Step 3. Then return it back onto the oven/flame and leave it on there for 1 minute until it curdles up. (you will see)
Note: If it doesnt start to curdle up then add one or two tablespoons of the same vinegar brand that you used earlier.
Step 4. Take it off after that 1 minute (or so) and strain it through a very fine strainer (fine like a tea strainer)
After that sprinkle with 1 table spoon of salt (if you like more salty cheese add up to 2 spoons) mix in the strainer (using a table spoon)
Step 5. Then place the cheese from the strainer into a clean (medical) gauze (od a similar type of material)
Drain all the liquid out by squeezing/twisting the gauze. After that once it is drained, place your cheese into a bowl and place into the fridge.
Note: Watch out, because the cheese is HOT and you do not want to burn yourself in any of these steps.
Leave it in the fridge over night.
Tomorrow you have home made cheese (cottage cheese style).
& You know what you are eating!
Buon Appetite!
Note: The gauze that you use for this process NEVER wash it in detergent, always wash it with hot water and boil it afterwards, then it is good for nexts weeks batch of cheese. NEVER USE DETERGENT = YOUR CHEESE WILL SMELL AND TASTE LIKE SOAP!