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How To make Cheese overnight by Survival-Warehouse.com

If you are a cheese lover like me you will love this recipe.  You only need three ingredients; Milk, salt, and lime juice or vinegar.  That’s right you don’t need rennet, tartaric acid, calcium chloride, etc. to make cheese.

This is what you will need:

One gallon of Whole Milk (You can use pasteurized or raw milk but not ultra-pasteurized)
1/2 cup of Lime Juice (about 4 limes) or 1/4 cup of White Vinegar
Salt non-aluminum pot
Strainer or Colander
Cheesecloth
Candy Thermometer (optional)

Directions:

  1.  Place the gallon of milk in a large, non-aluminum pot. Bring the pot to a medium-low heat for about 10 minutes or until it looks like it’s about to boil. Be careful not to actually let the milk boil though. (If you have a thermometer, the milk should be at 185 degrees.)
  2. Add 1/2 cup lime juice or ¼ cup of white vinegar to the milk. The curds will begin to separate from the whey. The mixture will begin to look grainy.
  3. Continue to allow the mixture to simmer for a few minutes.
  4. Line a strainer with cheesecloth and remove the pot from the heat source. Pour the contents into the cheesecloth and allow it to drain for a few minutes. (You can save the excess liquid (whey) to make ricotta, add protein to oatmeal dishes, etc.)
  5. Sprinkle the curds with salt (you’ll probably want to add a little more salt than you normally would due to the fact that some salt will drain from the cheese as it dries).
  6. Since this cheese isn’t aged, the cheese will have a neutral flavor like mozzarella. If you’d like, you can add herbs, spices or caraway seeds to add a bit of flavor.
  7. Gather the cheese curds in the center of the cheesecloth and pull the ends of the cheesecloth up. You can then tie the ends of the cheesecloth to a faucet or cupboard and allow it to drain for a few hours. You’ll want to drain it for at least four hours or overnight if you can.
  8. After a few hours, un-tie the cheesecloth and remove the cheese. This recipe should make about 16 ounces of cheese. Keep the cheese refrigerated. It should last as long as milk would in your fridge.

 

Bonus:  Making Ricotta from the leftover liquid (whey)

Ricotta is Italian for “recooked” because it is made by “cooking” whey. It makes delicious lasagna, ravioli stuffing, gnocchi, cannoli, cheese-stuffed shells and blintzes, or a type of cheese cake. Here’s how you can make your own.

  1.  Cover the whey and let sit 12 to 24 hours at room temperature to develop sufficient acidity.
  2. Heat the acidified whey in a non-aluminum pot constantly stirring, taking care to avoid sticking or burning. Use either a double boiler, or a pot with a very thick bottom which will disperse the heat well.  Let the temperature rise to about 180 F you should see white foam appear on the surface.
  3. Continue heating constantly stirring until its temperature is near boiling (203 F). Note that foam will build up somewhat. Be careful. If it boils, it can boil over!
  4. Remove from heat. Cover and allow the “cooked” whey to cool undisturbed until comfortable to the touch. The curds should look like clouds suspended in the whey, while the whey appears clear and yellowish green.
  5. Do not stir up the curd: Set up another pot with a large strainer and cheese cloth on top. If the curd is floating, you may dip out the curd into the cloth. Alternatively, if the curd all sinks, pour as much of the whey through the cloth as you can without disturbing the curds. It will filter through much faster if you do this carefully without stirring up the curds.
  6. Gently scoop out the curds. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up. Much of the whey will drain out as you dip the curd.
  7. Drain the whey through the cloth (it can take 2-3 hours).
  8. Pick up the corners of the cloth, suspend it like a bag over the pot (or sink), and allow the last bit of the whey to drain out. It will take several hours, and can be done in the refrigerator overnight.
  9. Remove the ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making.  If not using right away, you can freeze it.

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