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Very Simple Homemade Cheese

This is a yummy, very simple recipe to make homemade cheese. It is a crumbly cheese,  and is great in salads and stir-fry! Anyone can make this. There is no special equipment required.

Let me just say here that I strongly advocate the use of whole, raw milk, or as I prefer to call it, REAL milk, instead of "fake" milk, aka, that other stuff that most all grocery stores carry, but either one will work. ( The argument for why raw milk is better is a whole other blog entry!)  

 Milk in heavy pan

To start, you simply pour your milk into a heavy saucepan and heat on the stove top on medium heat.

As far as amount of milk, you can use any amount from about a quart up to gallons if you want. There is no specific measurement here. The more milk you use, the more cheese you get. The ultimate goal is to separate the curds from the whey, the curds being the cheese.

Heat the milk on medium heat, stirring occasionally, till it starts to simmer. At this point you are going to add something to separate the milk. You can use a couple things to do this. Vinegar works well, but I like to use lemon juice. I use the bottled stuff, but freshly squeazed would work as well. 

Lemon juice

Add a Tablespoon at a time and stir. Keep adding till the curds separate from the whey. You will be able to see when this happens. The curds are white and clumpy, and the whey is watery looking. It happens rather quickly. When it does, remove from heat. 

Curds have seperated from whey 

Now you want to strain the whey from the curds through a cheesecloth or muslin lined colander.  

Ready to strain cheese

You can set your colander inside another larger bowl or pan to catch the whey if you want to keep it, or put your colander right into the sink and strain if you don't want to keep it.

Whey still contains vitamins that are good for you. It can be used to soak dry beans in to reconstitute, or used in soup bases.  

Draining

After dumping your curds and whey into strainer, let the curd rest and drain for a few minutes. After it has cooled some, fold the ends of the cheesecloth up and twist to get out even more excess liquid. Don't be afraid to twist it hard enough to get out most of the whey. 

Twist to remove excess whey 

That's it! This is your cheese!  

Cheese

Now the fun part, seasoning! Dump your cheese into a bowl. Here are some suggestions for seasoning, but don't be afraid to try your own combos! Drizzle with a small amount of olive oil. Add some sea salt, dill, chives, garlic, and chopped fresh, or dried onion to taste. Crumble the cheese apart with a spoon and mix. 

Oh So YUMMY 

Cover this, and let it set for 24 hours in the refrigerator, or just go ahead and eat it if you can't wait! Enjoy! Also good would be oregano, rosemary, thyme, a small amount of liquid smoke, or better yet, smoke it yourself. The combinations are endless, and you've made it yourself!

Posted by chickadeezl at 12:53 PM  

lori dunn
2/3/2012 5:07:00 PM

Hi Ronda! So glad you found what you were looking for. This particular cheese really is easy to make. I'm all about keeping things as simple as possible!


ronda pauley
2/3/2012 4:11:01 PM

This is exactly the article on cheese making I had hoped to find! You made it sound so easy, and I believe it's just like my mother used to do it. I should have learned years ago!


lori dunn
1/27/2012 12:05:18 AM

Thanks for this info! I didn't know!


rachael raines
1/26/2012 11:56:17 PM

No, human breast milk lacks the amount of fat needed to produce butter or cheese. There is an old saying that goes something like "No human udder has ever produced cheese or butter" I'm sure I messed it up but I'm close. It's been a long time since I heard it.


rachael raines
1/26/2012 11:51:31 PM

It's called Paneer and it's a staple food in India. I use fresh squeezed lime juice.


lori dunn
1/26/2012 11:15:49 PM

I honestly do not know! Common sense would seem to say all milk would work the same, but I just don't know!


robin carpenter
1/26/2012 10:16:10 PM

I wonder if this would work with breastmilk?


lori dunn
1/22/2012 12:48:47 AM

Well, if you let it set long enough, it might be "petrified" as well! ;)


lori dunn
1/22/2012 12:47:00 AM

Nebraska Dave, I would be in terrible shape without spell check! I apologize, I know that video is very long to try and watch the whole thing. I like it because I think they do a very good job of explaining everything raw milk! Society today has been taught to believe that all raw milk is taboo, and dangerous, when in fact, it simply isn't true. I really have no problem with anyone who chooses to use pasteurized milk. I do, however, have a huge problem with someone trying to tell me I CAN'T use RAW milk, if that's my choice, when it IS safe if handled right, and in fact has many benefits! I'm fortunate in that raw milk sales are legal here in Pennsylvania. Not everyone is so lucky!


nebraska dave
1/21/2012 10:59:32 PM

OK you can see that I have trouble with words as well. It's not petrifies but is putrefies.


nebraska dave
1/21/2012 10:56:18 PM

Lori, Ever since the new commenting method came into practice, it's been a little more difficult to comment. Comments seem to get lost on occasion. There's a little lag in typing time which causes me to skip letters at times. That's why I always type my comment in a text editor then copy and paste it into the comment section. It also has the advantage of spell checker which always helps me a lot. That is of course unless I spell the word so bad that spell checker can't recognize the word. :0) I make it about half way through the raw milk interview. I thought it was quite interesting about the history of how pasteurized milk came to be and how the bad rap that raw milk has came to be. Another interesting fact was that because pasteurization kills all bacteria good and bad it does not sour, it petrifies. Raw milk on the other hand because of the good bacteria and enzymes will sour into cheese. Have a great day and I'll be waiting for the simple things to make at home.


lori dunn
1/21/2012 1:48:11 PM

* "pay" attention! I need an edit button!


lori dunn
1/21/2012 1:30:46 PM

Hello Mary! Thanks for stopping by! I am fascinated by the process cheese and other dairy products are produced, more specifically, produced using raw milk! It is quite a natural process, the separation of raw milk to make cheese, but seems to be a forgotten or completely unknown art to most people. After all, it would never be safe to let the pasteurized milk like most folks buy at the store set out to sour and then use. I believe we need to go back to these old tried and true ways of doing things. It is, in my opinion, a healthier choice. Our Parents and Grandparents knew what they were doing! We should pat attention!


mary carton
1/21/2012 12:34:38 PM

Mom used to go down to the milk barn where Dad had all of the crocks lined up letting the milk sour and clabber. After Dad would take the top part off for churning, she would put a some into a cheese cloth, take back to the house and hang from one of the drawer handles in the kitchen over a bowl for a day or two. Welcome back from one of the new kids (Rosedale Garden) on the block.


lori dunn
1/20/2012 4:31:02 PM

Hello Cindy! It's crazy how many times I think of the people that blog on here! In an everyday conversation a subject will come up that Immediately makes me think of You, or Nebraska Dave, or Becky and Andy....many people, because of a blog they've written concerning the subject! It makes you realize that even though you haven't met these people in person, you feel connected in some way by common beliefs, like a family! The cheese is wonderful, and just as easy as it looks! Ashten has started making her own cream cheese. That and yogurt will be my next two experiments!


cindy murphy
1/20/2012 4:13:06 PM

Lori!!! It's been waaay too, too long! Hope everything is fine and dandy in your corner of the world. Love, love, love cheese - rarely have I met a cheese I haven't liked. Can't wait to try your recipe - it sounds so easy that even I, a self-admitted nightmare in the kitchen (or maybe it's self-proclaimed; I haven't quite decided yet), can do it. If it's cheese, I'm definitely willing to try. Great to hear from you again, (I always seek out your photos in the magazine; strange, but it seeing them somehow feels like we're keeping in touch in a way).


lori dunn
1/19/2012 10:47:58 PM

Hello Nebraska Dave! It's good to be back! I actually have had some blog entries ready, but was having problems posting. Thankfully, Jenn helped me work everything out, so I'm back! I've been busy, even though I haven't been around here, getting into more and more do-it-yourself kinda stuff! I'll be posting on things I've learned that I'm really excited about. Once you start doing things for yourself, it kinda balloons into Hmmmmm.... I wonder what else I can make instead of buy. And so, I now make my own soap, shampoo, conditioner, body spray, body butter or lotion, laundry detergent, fabric softner, dryer sheets, auto dish detergent, and now I'm dabbling in herbal healing and remedies! Its all very exciting!


nebraska dave
1/19/2012 9:26:59 PM

Lori, wow it's been almost a year since we've been fortunate to have a post from you. It's good to see you back and still showing us how to make simple things benefit our lives. I hope that all is well with you and your family. This is probably the simplest cheese recipe that I've seen. Even a low cooking talented guy like me could do this and probably have success. I hope you decided to post a few more times than just once a year. I always like to read your down to earth homestead living wisdom filled posts. Have a great day.