Vinegar Cheese Food

SIMPLE MOZZARELLA CHEESE

Simple Mozzarella Cheese image

A simple cheese for beginner cheese makers. Using only a couple of ingredients, this cheese will become a favorite in your home.

Time 1h40m

Number Of Ingredients 5

Ingredients

20 cups (1 ¼ gallon) milk
1 tsp baking soda
¼ cup butter
1 cup white vinegar
1 tsp salt.

Steps:

1. Pour your milk into a large dutch pot. Heat it on medium-low heat to 126*F, stirring occasionally. This does not take long, so don't leave your pot unattended. 2. Once your milk reached 126*, take the pot off heat immediately. 3. Pour in your vinegar, stirring to mix it in well. You will notice your milk start separating. This is your cheese! Stir well, then leave sitting for one hour. 4 . Once your hour has passed, take the cheese out with your hands. Put it into a bowl and work in baking soda and salt. Let stand for half an hour. 5. Put into a double boiler and melt with butter until butter is fully mixed in. Continue folding the cheese until it starts to stretch and mold together. Once it looks smooth, carefully pour it into a form. 6. Cool until firm. This cheese you can slice for sandwiches, as well as shred for pizza. It's a mild cheese that works great for any meal.

HOMEMADE FRESH CHEESE

Homemade Fresh Cheese image

This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.

Provided by SUNFLOWER71

Categories Everyday Cooking

Time 1h45m

Yield 24

Number Of Ingredients 3

Ingredients

1 gallon whole milk
¼ cup white or cider vinegar
1 pinch salt

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.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g

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