Here are some ways you can make homemade cheese. Even with only a little experience, whipping out these cheeses won’t be that hard.
Lemon Laced Cheese
Whole milk (1 gallon)
Lemon (1 piece, large)
Put the milk in a large container. Add the salt and stir it a little bit. Allow this mixture to boil at medium heat. Stir the mix every now and then. This should prevent it from burning the bottom part.
Turn off the heat when it boils. Add the lemon juice and stir it. The milk should curdle in less than 10 minutes.
Line a colander over cheesecloth. Put the mixture through it. The stuff on the cloth is your homemade cheese. Cover the cloth around the cheese and squeeze the liquid out.
The liquid is called the whey. You can drink or discard it. Put the cheese in a sealed container. Store the cheese in the fridge.
Note: you can add some black pepper in the mix if you like.
Whole milk (2 quarts)
Salt (1 tsp)
Heavy cream (half a cup)
A cup of yogurt
White vinegar (2 tbsp)
Put the milk and yogurt in a pot. Add the heavy cream, some vinegar and salt. Boil this mix for two minutes. After that time the milk will get curdled. Prepare a strainer with cheesecloth. Put a bowl beneath it.
Make this homemade cheese by pouring the mixture in the strainer. Let it drain for 15 minutes. Hold the cheesecloth in your hands and wrap it around the curds. Take out the liquid. Discard the liquid. Put the cheese in a container. Make certain it’s airtight. This ricotta cheese can be stored up to 3 days in the fridge.
2 oz of flaked salt, citric acid, calcium chloride, rennet tablets and lipase powder
Fresh milk (1 gallon)
Put the milk in a stainless container, Put 2 tsp of citric acid in a container. Combine 2 tbsp of distilled water with ¼ tbsp of lipase powder. Prepare 2 tbsp of water and mix with calcium chloride. Put ¼ rennet tablet in ¼ cup of water.
For this homemade cheese, begin by pouring the milk in a pot. Put it on a stove at medium high. Add the acid, calcium chloride and lipase. Heat until the temperature reaches 88 F. Stir the mixture every few minutes. When it reaches 88 F, add the rennet. Stop stirring when the temperature reaches 105 F.
Cook the Curd
When the curd develops, separate it from the whey. Put the curd in a microwave. Turn it on to high. The cheese will get sticky and come together. Put the cheese back in the microwave for another minute if the cheese is still soft.
Add the salt. Return the cheese to the microwave for 60 seconds. Take it out and start kneading. Pull and stretch the cheese. Store the cheese in a container.
When making homemade cheese, you can add other ingredients. The time it takes to curd will vary. You just need to be a little patient. Eventually you’ll get the timing just right.