Adventures in Making Cheese

Ingredients: 1/2 gallon Whole milk, 4-5 Tbsp of Lemon juice, & 1 tsp salt or seasoning

1. Heat the milk to 190F.

You really need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.

2. Add the lemon juice (vinegar works as well) and allow the mixture to cool.

3. When cool, pour the mixture, (which now consists of curds and whey as in Miss Muffet food) into a colander and drain off the whey.

4. String up in cheesecloth and let drain from anywhere between 30 minutes to 3 hours.

5. Pour the curds into a bowl and sprinkle on the salt/seasoning and mix well. It is simply a matter of taste. Overall, I was way more excited about making this than actually enjoying the outcome. It came out with a texture too similar to Feta, a cheese I really do not like - thus I was a bit let down. O'well . . . one day I will move on to something harder and enjoy it a lot more - perhaps Brie.