Cheese recipe

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Here’s what you need:

1 litre (4 cups) of whole milk
45 ml (3 Tbsp) white vinegar or lemon juice
30 ml (2 Tbsp.) cold water
Salt

Cheesecloth sieve or
Two thin dishcloths
A bowl

Here’s what you have to do:

1. Pour the milk into a pot. Add the vinegar (or lemon juice) and the water. Heat the pot on a low setting and gently stir until it begins to curdle (about 8 to 10 minutes): you’ll then have curds.

2. Pour the curds into the dishcloth that covers the bowl. The liquid (the whey) will seep through the cloth and into the bowl. What’s left are the curds that will become cheese.

3. Gather up the corners of the dishcloth to form a bag. Strain the curds by wringing the cloth out (this will press out the excess whey).

4. Rinse the curds under cold running water and strain again. Then rinse and strain once more.

5. Let the cheese drain over the bowl for thirty minutes.

6. Knead the ball of cheese with your hands and add salt to taste.

7. Place the ball of cheese into the second dishcloth (dry) and cover it. Place a heavy object on top to press out all the whey (for example, a bag of flour in a plastic bag). After a few hours of pressing, your cheese is ready!

Be careful! Don’t let your cheese «age» to get a «medium» or «strong» cheese. To get cheese to age, you need to have the right conditions that you’ll only find in a cheese factory.