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Making cheese at home might seem daunting, but it’s simpler than you think! With just a few basic ingredients and no need for vinegar or citric acid, you can transform 2 liters of milk into 1 kilogram of delicious homemade cheese. Here’s how you can do it, step-by-step, to enjoy fresh, wholesome cheese from your kitchen.
1. Ingredients and Equipment
To get started, you’ll need:
- 2 liters of whole milk (fresh, not ultra-pasteurized)
- 1 cup of plain yogurt (with live cultures)
- 1/4 teaspoon of liquid rennet (available at health food stores or online)
- 1 teaspoon of salt
- Cheesecloth
- A large pot
- A colander
2. Preparing the Milk
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