Homemade Soft Cheese

Making your own cheese is a lot easier than it sounds, and much cheaper than buying it pre-packaged in the grocery store.  It's also much more flavorful.  Following is a recipe for a soft cheese made from whole milk, very similar to ricotta...so much so that you can use it as a replacement in recipes.  It's also good marinated and served as an appetizer, or used as a dessert cheese.  Let's get started, hmm?

You will need a large non-reactive pot (stainless steel, enamel or porceline), one gallon of whole milk (NOT ultra-pasteurized!!), vinegar, some cheesecloth, and a candy thermometer.  Candy thermometers are very cheap, they run about $8 at your local Wal-Mart.

Hook your thermometer over your pot, and pour in the whole milk.  Heat over medium-low heat until the milk reaches 185 degrees F, stirring occasionally.  You want to heat it slowly, so that you don't scorch the milk.  This could take up to an hour.

While your milk is heating up, you can ready your cheesecloth.  Put a colander in a bowl and layer cheesecloth over it.  The fewer layers of cheesecloth you use, the dryer and more crumbly your cheese will be.  Since I am going to be using this cheese to make lasagna (yum!!) I wanted it a little softer, so I used 6 layers of cheesecloth.

When your milk has reached 185 degrees F, remove from heat and pour in 1/3 cup vinegar.  I used apple cider vinegar.  If you don't have vinegar, you may use 1/2 cup lemon juice.  Stir to incorporate, and then let the milk sit undisturbed for 5-8 minutes.  It will start to curdle right away, it's really kind of neat to watch.

Using a slotted spoon or a small strainer, transfer the curds into your colander with the cheesecloth.  I always start with a slotted spoon, but then find a small strainer so much easier to use!  You think I would have learned by now.

Tie up the cheesecloth, then hang by a wooden spoon over your pot to drain.  Let it drain for about 5-10 minutes until it reaches your desired consistency.

When it's done you can salt it a little (use NON-iodized salt).  If you're going to be using it for desserts use very little salt or none at all.  You can press it into a mold, or not.  Put it into a covered container and refrigerate for up to 5 days.  This recipe makes about 1 pound.

TIP:  The whey that is left over from making this cheese (all that liquid stuff that drains out and is left in your pot) has a lot of uses!  You can use it in cooking (broths or cooking liquid), and it's great nourishment for plants.