Homemade Cheese

 

Homemade Cheese 

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Ingredients:

• 4 cups whole milk (avoid ultra-pasteurized for best results)
• 2-3 tablespoons lemon juice or white vinegar
• 1/4 teaspoon salt (optional, for flavor)

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Instructions:

1. Heat the Milk:

1. Pour the milk into a large, heavy-bottomed pot and heat it over medium heat.
2. Stir occasionally to prevent the milk from scorching. Bring it to a gentle boil.

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2. Curdle the Milk:

1. Once the milk reaches a boil, reduce the heat to low.
2. Add the lemon juice or vinegar, 1 tablespoon at a time, and stir gently. You’ll see the milk start to curdle as the curds (solid) separate from the whey (liquid).
3. If the milk doesn’t curdle completely, add another tablespoon of acid and continue stirring gently.

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3. Strain the Curds:

1. Line a colander or sieve with a clean cheesecloth or a thin kitchen towel. Place it over a large bowl to catch the whey.
2. Carefully pour the curdled milk into the lined colander. Let it drain for 5-10 minutes.

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4. Shape the Cheese (Optional):

1. Gather the edges of the cheesecloth and twist them to form a ball.
2. Press the cheese with your hands to remove excess whey if you prefer a firmer texture.
3. If shaping is desired, place the cheese (still in the cloth) on a flat surface and place a heavy object (like a pan) on top. Let it sit for 1-2 hours.

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5. Season and Use:

1. Unwrap the cheese and sprinkle with salt if desired.
2. Cut into cubes, crumble, or use as desired in recipes.

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Tips:

• Milk Choice: Whole milk works best for creamy cheese. Avoid skim or low-fat milk, as they result in less yield.
• Customization: Add herbs, garlic, or spices to the cheese before shaping for flavored cheese.
• Storage: Store the cheese in an airtight container in the fridge for up to 5 days.

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Uses:

• Use it in curries (e.g., paneer dishes), salads, sandwiches, or as a snack.
• The leftover whey can be used in smoothies, soups, or bread-making.

Enjoy your Homemade Cheese – fresh, versatile, and free of preservatives!