Vinegar Cheese Recipes
HOMEMADE FRESH CHEESE
This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.
Provided by SUNFLOWER71
Categories Everyday Cooking
Time 1h45m
Yield 24
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
- Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
- After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g
HOMEMADE CREAM CHEESE
My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.
Provided by Mirj2338
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring milk and salt very slowly to the boil.
- Remove from heat and stir in white vinegar.
- Leave to cool.
- When cool pour mixture into a muslin bag and allow to drip.
SIMPLE MOZZARELLA CHEESE
A simple cheese for beginner cheese makers. Using only a couple of ingredients, this cheese will become a favorite in your home.
Categories Preserving Food
Time 1h40m
Number Of Ingredients 5
Steps:
- 1. Pour your milk into a large dutch pot. Heat it on medium-low heat to 126*F, stirring occasionally. This does not take long, so don't leave your pot unattended. 2. Once your milk reached 126*, take the pot off heat immediately. 3. Pour in your vinegar, stirring to mix it in well. You will notice your milk start separating. This is your cheese! Stir well, then leave sitting for one hour. 4 . Once your hour has passed, take the cheese out with your hands. Put it into a bowl and work in baking soda and salt. Let stand for half an hour. 5. Put into a double boiler and melt with butter until butter is fully mixed in. Continue folding the cheese until it starts to stretch and mold together. Once it looks smooth, carefully pour it into a form. 6. Cool until firm. This cheese you can slice for sandwiches, as well as shred for pizza. It's a mild cheese that works great for any meal.
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