Ingredients

• Whole Milk
• Buttermilk
• Salt
• Lemon Juice
• Olive Oil
• Pepper

Materials Needed

• Heavy Bottomed Saucepan
• Wooden Spoon
• Thermometer
• Colander
• Stockpot
• Cheese cloth
• String
• Wooden Spoon

Step by Step Procedure

Step 1

Pour milk into a heavy bottomed saucepan on very low heat, stir it not constantly but pre-regularly. Slowly bring it up to 170 degrees. As soon as you’re up to temperature. pour in your buttermilk and your lemon juice. Turn off the heat. Stir it real gently and watch the milk slowly curdle.

Step 2

As it curdles, it’s going to break down into two separate things: curds (the solids that form) and whey (the liquid that separates from the curds). Let it sit for 10 mins. undisturbed. In the meantime, take a colander over a stockpot, and take 4 layers of cheesecloth and push them against the sides of the colander.

Step 3

Take your cheese curds after 10 mins and ladle them into the colander. They whey is going to drain through and leave you with the curds. Leave it for 5 mins. to drain. . Gather it up, and take a string to tie it off the top and hang it over the stock pot which is easily done by tying it to a wooden spoon. Leave it to sit for half an hour to drain even more.

Step 4

Half an hour later, snip off the top with scissors and unwrap it, and that is cheese. Mix some salt in so it won’t be flat. Leave it overnight to develop the flavor. Afterwards chill it if you want, or put in a little olive oil to give it a little moisture and to make the taste a little richer. A little pepper is also a good addition.

Watch The Video

Making Cheese