The Simple Steps to Homemade Cheese
Heat the Milk: In a large pot, gently heat the milk to 190°F, stirring occasionally to prevent it from scorching at the bottom. Use a cooking thermometer to accurately gauge the temperature.
Add Vinegar: Once the milk reaches the right temperature, remove the pot from the heat and gently stir in the white vinegar. You’ll see the milk begin to curdle immediately as the acid in the vinegar reacts with the milk.
Let It Sit: Allow the mixture to sit undisturbed for 10 minutes. During this time, the curds will fully separate from the whey, forming solid masses.
Strain the Curds: Line a colander with cheesecloth and pour the mixture through to separate the curds from the whey. The liquid whey can be discarded or saved for other recipes.
Press the Cheese: Gather the corners of the cheesecloth and gently press the curds to squeeze out the excess whey. You can press it under a weight for a firmer cheese.
