Amish Quick Homemade Cheese
Amish Quick Homemade Cheese
Ingredients
- 2 liters milk
- 1/4 cup white vinegar
- 1 teaspoon salt
Instructions
- 1
Pour 2 liters of milk into a large pot.
⏱️ 1 min
- 2
Heat the milk to 40°C over medium heat, stirring occasionally to prevent scorching.
⏱️ 5 min•🌡️ 40
- 3
Once the milk reaches 40°C, remove it from the heat and add 1/4 cup white vinegar.
⏱️ 1 min
- 4
Stir the mixture gently with a whisk until it begins to curdle and separate into curds and whey.
⏱️ 1 min
- 5
Allow the mixture to sit undisturbed for 10 minutes, letting the curds and whey fully separate.
⏱️ 10 min
- 6
Line a colander with cheesecloth and place it over a bowl to collect the drained whey.
⏱️ 2 min
- 7
Carefully pour the curds and whey into the prepared cheesecloth-lined colander.
⏱️ 1 min
- 8
Gently gather the corners of the cheesecloth and press the curds within to remove any excess whey. You can twist the cheesecloth to aid in draining.
⏱️ 3 min
- 9
Transfer the pressed cheese curds from the cheesecloth to a mixing bowl.
⏱️ 1 min
- 10
Add 1 teaspoon of salt to the curds.
⏱️ 1 min
- 11
Mix the salt thoroughly into the curds by hand, ensuring even distribution.
⏱️ 2 min
- 12
Press the seasoned curds into a small mold (such as a plastic container with drainage holes or a cheese press).
⏱️ 2 min
- 13
Apply pressure to the cheese in the mold for 30 minutes, using a weight (e.g., a can of food wrapped in plastic, or a heavy jar) on top of the curds.
⏱️ 30 min
- 14
Remove the firm, shaped cheese from the mold.
⏱️ 1 min
- 15
Slice and serve the homemade Amish Quick Homemade Cheese immediately, or wrap and refrigerate for later.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Amish Quick Homemade Cheese
- 2 liters milk
- 1/4 cup white vinegar
- 1 teaspoon salt
Instructions
- 1
Pour 2 liters of milk into a large pot.
⏱️ 1 min - 2
Heat the milk to 40°C over medium heat, stirring occasionally to prevent scorching.
⏱️ 5 min•🌡️ 40 - 3
Once the milk reaches 40°C, remove it from the heat and add 1/4 cup white vinegar.
⏱️ 1 min - 4
Stir the mixture gently with a whisk until it begins to curdle and separate into curds and whey.
⏱️ 1 min - 5
Allow the mixture to sit undisturbed for 10 minutes, letting the curds and whey fully separate.
⏱️ 10 min - 6
Line a colander with cheesecloth and place it over a bowl to collect the drained whey.
⏱️ 2 min - 7
Carefully pour the curds and whey into the prepared cheesecloth-lined colander.
⏱️ 1 min - 8
Gently gather the corners of the cheesecloth and press the curds within to remove any excess whey. You can twist the cheesecloth to aid in draining.
⏱️ 3 min - 9
Transfer the pressed cheese curds from the cheesecloth to a mixing bowl.
⏱️ 1 min - 10
Add 1 teaspoon of salt to the curds.
⏱️ 1 min - 11
Mix the salt thoroughly into the curds by hand, ensuring even distribution.
⏱️ 2 min - 12
Press the seasoned curds into a small mold (such as a plastic container with drainage holes or a cheese press).
⏱️ 2 min - 13
Apply pressure to the cheese in the mold for 30 minutes, using a weight (e.g., a can of food wrapped in plastic, or a heavy jar) on top of the curds.
⏱️ 30 min - 14
Remove the firm, shaped cheese from the mold.
⏱️ 1 min - 15
Slice and serve the homemade Amish Quick Homemade Cheese immediately, or wrap and refrigerate for later.
⏱️ 1 min