How To Make Homemade Cheese Food

HOW TO MAKE HOMEMADE CHEESE

Steps:

• Pour the milk into a large pot and heat until it reaches 86F (30C).
• Stir in the mesophilic powder until it has dissolved, then leave the milk untouched for 45 minutes, making sure that the temperature remains at 86F (30C).
• Cut curds into cubes of 1/2 inch (1.27 cm) in size once they are set.
• Raise the temperature gently to 97F (39C) over the next 40 minutes, and slowly stir.
• Allow the temperature of the curds to remain at 97F (39C) for the next 30 minutes, while stirring to keep curds from clumping together.
• Do not disturb the curds by stirring in the final 5 minutes.
• Place cheesecloth over a strainer and strain the curds. Keep as much of the whey as it takes to fill 1/3 of your pot. Place the strainer containing the curds inside the pot with the whey, cover and keep at a constant temperature of 97F (39C) for 1 hour.
• Take the curds out from the strainer and slice them into long thin strips, and mix with coarse salt.
• Put the cheese curds into a press and let it sit overnight. The next morning, take the cheese out of the press and let it dry.

HOMEMADE FRESH CHEESE

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.

HOMEMADE CREAM CHEESE

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.

HOMEMADE CREAM CHEESE

Steps:

• Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
• Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
• The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
• The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you'd like a firmer cheese, continue to press.)

DIY POWDERED CHEESE

Steps:

• Spread the Cheddar in a thin, even layer on a microwave-safe plate lined with parchment. Microwave in 30-second intervals until the cheese has melted into a firm disc and the fat has rendered out, about 2 minutes.
• Allow the cheese disc to cool slightly, then peel from the parchment and place on a paper towel to cool completely. It will crisp as it cools.
• Once the cheese disc is completely cooled, break it into pieces. Pulse it in a food processor until finely and evenly ground, about 45 seconds. Add the cornstarch and pulse again just to incorporate.
• Store in an airtight container in the refrigerator for up to 3 weeks. Use to flavor popcorn, vegetables, noodles or anything else you would add cheese to!