Once upon a time I dreamed of building a farm-to-table pizza restaurant. I loved the idea of everything (or as much as possible) being grown or produced on the farm and then served nightly in a cozy little restaurant lit with candles and alive with laughter. I’ve moved past that dream, but while pursuing it I did learn a few tricks: including how to make homemade whole milk cheese. I think a lot of people like the idea of making their own cheese but have never tried because it seems complicated. I’m here to tell you – this recipe is anything but complicated. In fact, there’s a good chance you have all the ingredients on hand right this minute…let me know how you do! Enjoy!
What You Need To Make Homemade Whole Milk Cheese:
- 1 gallon whole milk (not ultrapasturized)
- 1/2 cup white vinegar
- 2 teaspoons fine salt
Other Items You’ll Need:
- a colander
- cheese cloth
How to make Homemade Whole Milk Cheese:
Pour milk into a large, heavy bottomed pot and heat at medium high until it reaches a boil. Stir constantly to keep milk from sticking to the bottom of the pan.
Once it begins to boil, reduce heat to low and slowly stir in vinegar. The milk should immediately separate into curds and whey. If not, add more vinegar one Tablespoon at a time until the separation occurs.
Pour mixture into a colander lined with a double layer of cheese cloth. Rinse with cool water and then sprinkle with salt.
Tie up the cheese cloth and press excess liquid out with your hands. Let the cheese sit for 1-2 hours (you can place a heavy object like a book on top of it if you want to remove even more whey), then it is ready to serve. Enjoy!
Pro Tip: This is a very mild cheese that works well in in casseroles or mixed into recipes. To liven up the flavor you can mix in fresh herbs, pepper, spices, extra salt, or even fresh fruit. This is super easy to make so just have fun and make it your own. Enjoy!
Easy Homemade Whole Milk Cheese
Ingredients
Method
- Pour milk into a large, heavy bottomed pot and heat at medium high until it reaches a boil. Stir constantly to keep milk from sticking to the bottom of the pan.
- Once it begins to boil, reduce heat to low and slowly stir in vinegar. The milk should immediately separate into curds and whey. If not, add more vinegar one Tablespoon at a time until the separation occurs.
- Pour mixture into a colander lined with a double layer of cheese cloth. Rinse with cool water and then sprinkle with salt.
- Tie up the cheese cloth and press excess liquid out with your hands. Let the cheese sit for 1-2 hours (you can place a heavy object like a book on top of it if you want to remove even more whey), then it is ready to serve. Enjoy!
Notes
