Homemade cheese recipe:
5 l fresh raw milk
10 tablespoons white vinegar
50 g chives (optional)
50 g salt
Servings: 12 servings
Preparation time: 5 minutes
Homemade cheese recipe:
1.32 gal fresh raw milk
10 tablespoons white vinegar
1.75 oz chives (optional)
1.75 oz salt
Servings: 12 servings
Preparation time: 5 minutes
Hello my smelly cheese lovers! Today is the special day because we’re making our own homemade cheese recipe (not smelly), of course everything done in 5 minutes!
We know you asked yourself the “should I try to make cheese at home?” question. If you haven’t already, the time is now, and believe us, once you make it, you won’t get enough of it! Just like kids, basically, when they’re nice, which is maybe once a month, well …, forget about it (but not the cheese, here we go)!
How is cheese made?
Making cheese is a true artform. There are a lot of steps that, in the end, result in cheese. Some of them are preparing the milk, acidifying it, curdling, cutting the curd, draining the whey, salting, maturation, and so on … BUT you don’t even have to know everything to make the best cheese there is, because cheese is basically concentrated and coagulated milk, and we can do that in just a few easy, natural and fast steps! Our technique of cheesemaking is the best ancient, and well-kept cooking secret, but we will share everything with you!
What milk to use?
The best milk for fresh cheesemaking is of course, fresh, raw milk! It isn’t pasteurized therefore it contains a lot more enzymes that help milk coagulation and forming your cheese. But know your milk and inform yourself about the product just to be sure of the quality of your milk.
The milk we use is literally from our milk farmer, nothing better than fresh, morning milk! Of course, you can try to make your own, best homemade cheese with pasteurized milk, but the results may vary, but try it out! In addition, in terms of fat content the rule is simple, the more the better! Sorry folks, but more fat means tastier cheese!
How to make homemade cheese in 5 minutes?
This homemade cheese recipe is really easy and fun, trust me, you’ll make this more than once, guaranteed!
1. First bring your milk to boil! When it starts boiling immediately turn off the heat!
2. Then gradually add 5-10 tablespoons of white vinegar to the milk (depending on the amount of milk used)! The milk should start coagulating and you’ll start to see greenish hues of liquid, which is basically whey (which is also healthy and best used fresh).
3. Now take out your sieve and carefully add the little parts of coagulated milk to it. Salt everything thoroughly and work it out layer by layer.
4. In the end just add weight too it. The easiest way would be a heavy pot full of water, but you can also put some heavy books on it etc.
Now just leave it to drain, and in the meantime, you can read your old books! After one hour it should be nicely compact, but you can leave it for longer if you want … Just put it on a plate and it’s ready to be served. Best-cheese-recipe-ever?
Quick cooking instructions
- Bring milk to boil, then turn off heat immediately!
- Gradually add the white vinegar to the milk. It should start coagulating!
- Put your coagulated milk in a sieve and salt it thoroughly!
- Add some weight to it and let it drain for 1 h. Enjoy your homemade cheese!
You can make your cheese in different shapes and sizes but the best thing about it is experimenting with flavors and herbs. Dried tomato cheese? Olive cheese? Rosemary cheese? Or our favorite fresh chive cheese? With this easy homemade cheese recipe everything goes!
Lizzie
Hi Victor: Looks great! But I think you want to drain the “whey” not the “way.” Sorry, but once an editor, always an editor. Off to the store later to get some raw milk!
viktor.dvanajscak
Hi Lizzie! Thank you for your free-time-editing, we love it! Enjoy your first homemade cheese and may it not be your last! 🙂