How to Make a Simple Little Cheese

October 26, 2011 2:00 pm
Posted in: How to Make...
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I’ve been a fan of New England Cheesemaking Supply ever since I picked up a copy of Ricki Carroll’s book, Home Cheese Making. Having followed her instructions for everything from 30-minute Mozzarella to Halloumi to Manchego, my copy of her book is proudly well-worn. I asked Jeri Case at New England Cheesemaking if she would help put together a guest post on cheesemaking, and she was happy to oblige!

Homemade Cheese

We at New England Cheesemaking Supply Company are proud to support you in your pledge to eat healthy food.  Andrew has been one of our guest bloggers several times and we’re big fans of his website.

We want to take this opportunity to tell you that you don’t have to be a gourmet cook to make your own cheese. In fact, our mission is to make it very easy for you.  We have many recipes in our book, on our DVD, at our website, in our blog, and in our monthly “Moosletter.”

In fact, just recently we received a recipe from one of our customers, Nancy Ferland, which will be featured in our November Moosletter. It’s basically an American version of queso blanco (South America) and panir (India).

This recipe is absolutely foolproof! The only equipment you may not have is cheesecloth, but you can use an old pillow case or even a paper towel. Any milk (except ultra-pasteurized) will work.

So, try it and we think you’ll be hooked. Then you can come to our website at cheesemaking.com, and we’ll have you aging your own Camemberts in no time!

Draining the Curds

4.9 from 23 reviews
A Simple Little Cheese
Author: 
 
I'd like to share this wonderful, easy, inexpensive recipe for a simple but delicious little cheese. Kids, with adult supervision with the heating, can even make this, as the ingredients are all just simple stuff from your kitchen!
Ingredients
  • 1 gallon Goat or Cow Milk
  • 1 cup White Vinegar
  • 2-4 tsp. Sea Salt
Instructions
  1. Put milk in stainless pot, sprinkle on the salt and stir it well.
  2. Heat to 190 degrees F.
  3. Remove pot from heat and quickly stir in the vinegar, making sure it's well blended; let set for 20 to 30 minutes (checking to make sure it is good and curdled).
  4. Line colander with cheesecloth, pour milk through (whey should be yellow and a little cloudy).
  5. Bring up the corners of cheesecloth and squeeze as much whey out as possible; I let it sit hanging from the edge of the pot at this point for maybe 15 to 20 minutes to make sure all the whey has dripped out.
  6. Open the cheesecloth and you will have a lovely ball of cheese. Put it in a covered crock in the fridge until chilled.
  7. You can use it as a spread, or in salad like feta, or crumbled like queso fresca in enchiladas or tacos, or instead of ricotta in lasagna or manicotti. We have even made a rustic cheese/pear pie with this cheese when we couldn't find mascarpone locally, letting the mixed filling sit in the fridge overnight to soften it up a bit and make it a bit smoother. You can also use it as the base for filling for cheese danish pastry.
  8. We like to stir herbs, nuts, roasted peppers, sun-dried tomatoes, etc into it when it’s still liquid (it’s easier to stir that way) and this makes a great spread for crackers as an appetizer. Hope you enjoy this nice little cheese!
Notes
Be sure not to use "ultra-pasteurized" milk.

Photos by George Wesley and Bonita Dannells.

150 Comments on "How to Make a Simple Little Cheese"
  1. Comment left on:
    October 26, 2011 at 3:45 pm
    Mary says:

    I am from wisconsin..I love cheese.. I really want to make my own!!!

  2. Comment left on:
    October 26, 2011 at 3:53 pm
    Jean says:

    What a great gift this would make for my husband. Thanks so much for the opportunity.

  3. Comment left on:
    October 26, 2011 at 4:06 pm
    Bonnie says:

    That does look easy. I’d be willing to give it a try.

  4. Comment left on:
    October 26, 2011 at 4:09 pm
    Donna says:

    Really excited to try this! I LOVE cheese!!!

  5. Comment left on:
    October 26, 2011 at 4:12 pm
    Amy H. says:

    I’ve come into sources for raw goat milk and cow milk and am dying to start making cheese! Timely post!

  6. Comment left on:
    October 26, 2011 at 4:13 pm
    Collette says:

    Wow! I could go make cheese right now! I never knew! I would love to win this giveaway. How wonderful!

  7. Comment left on:
    October 26, 2011 at 4:20 pm
    Maggie says:

    This is intriguing! I’m looking forward to trying the recipe for goat’s milk cheese.

  8. Comment left on:
    October 26, 2011 at 4:23 pm
    Sara says:

    I am really excited to try this.

    This post has made making cheese at home less intimidating.

  9. Comment left on:
    October 26, 2011 at 4:26 pm
    Paula says:

    This looks like even I could do this and enjoy what I made and then share it a home fellowship!

  10. Comment left on:
    October 26, 2011 at 4:28 pm
    Paula says:

    This looks easy enough for me to do and be successful at it. I could even take it to home fellowship and bless the people.

  11. Comment left on:
    October 26, 2011 at 4:29 pm
    Beth R. says:

    Oh.. cheese is next on my list! Thanks for this post.

  12. Comment left on:
    October 26, 2011 at 4:32 pm
    Meg Evans says:

    Have been reading the book and have tried the 30 min Mozerella and the Marscapone. will never pay the awful price charged for same again

  13. Comment left on:
    October 26, 2011 at 4:33 pm
    Juliet says:

    I would love to enter! Thanks!

  14. Comment left on:
    October 26, 2011 at 4:37 pm
    Amber K Lee says:

    I love cheese, even though I doesn’t love me. However, if I learn how to make my own cheese, That might help with that problem.

  15. Comment left on:
    October 26, 2011 at 4:51 pm
    Nick says:

    Fingers crossed for the giveaway, and I want to try this recipe either way.

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