Recipes Recipe - Simple Homemade Cheese

2 qts whole milk, at room temp 1/4 cup commercial buttermilk, at room temp Unbleached muslin cloth 3/4 tsp salt Cheesecloth Heat milk until it is barely lukewarm, 90 to 98 degrees. pour milk into a bowl, stir in the buttermilk; cover and let stand at room temp 24-48 hours (depending on the weather) until a soft curd forms The curd will look like yogurt and should not flow like a liquid when the bowl is tilted; the curd will take the full 48 hours to develop on cool days. Line a colander with enough muslin to halfway overlap the outer sides; set it in your sink. Pour curd into colander and let it drain for 15 min, then fold the overlapped muslin to cover the curd. Set up the following draining arrangement: Place a wire rack of some kind over a pan that is a bit larger than the colander; there should be at least 1 inch between the rack and the pan's bottom. Set the colander on this rack. Wrap the draining arrangement in a plastic bag or plastic wrap; place in refrigerator to drain for 12-24 hours. Remove the colander from the bag. Discard the whey or use it in place of buttermilk when baking. Spoon the drained curd into a clean bowl and stir in salt. Dampen ample sized squares of 4-ply cheesecloth; spoon 2/3 to 1 cup of curd on center of each; use string to tie each into a ball-like bag. (do not use more than 1 cup for each cheesecloth square as it will result in soggy cheese). Place bags on a clean draining arrangement as before, rewrap in plastic wrap or bag and refrigerate 24-48 hours. Remove from plastic wrap. Store in refrigerator up to 1 week. To serve, peel off cheesecloth and turn onto plate or bowl; let stand, covered, at room temp before using. vegetable soup recipe Famous Recipes Slow Cooker Recipes