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- Heat the Milk:
- Pour the whole milk into a large pot and place it on the stove over medium heat.
- Stir occasionally to prevent the milk from scorching. Heat until the milk starts to boil.
- Prepare the Egg Mixture:
- While the milk is heating, crack the egg into a small bowl and beat it well.
- Add the white vinegar or lemon juice to the beaten egg and mix thoroughly. This combination helps to curdle the milk, which is essential for making cheese.
- Add the Egg Mixture to the Boiling Milk:
- Once the milk reaches a rolling boil, carefully pour the egg mixture into the pot.
- Stir continuously as you add the mixture to ensure it is evenly distributed.
- Curdle the Milk:
- Keep the milk on the heat and continue to stir gently. You will soon notice the milk starting to separate into curds (solid) and whey (liquid).
- This process should take just a few minutes. Once you see clear separation, remove the pot from the heat.
- Strain the Curds:
- Place a cheesecloth or a clean kitchen towel over a colander and set it over a large bowl to catch the whey.
- Carefully pour the curds and whey into the colander, allowing the liquid to drain away. Be cautious, as the mixture will be hot.
- Gather the edges of the cheesecloth and gently squeeze out any excess whey.
- Season and Shape the Cheese:
- Transfer the curds to a bowl and add a pinch of salt for flavor. Mix well.
- If you prefer, you can shape the cheese by pressing it into a mold or simply forming it into a ball with your hands.
- Chill and Enjoy:
- Place your homemade cheese in the refrigerator to cool and firm up. After a few hours, it’s ready to enjoy!
Benefits of Homemade Cheese:
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