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Vinegar
Cheese
from Chevre Feuille - The site
also contains information about soap making at home.
I
N G R E D I E N T S
1/2 gallon whole milk
1/4 cup white vinegar
I
N S T R U C T I O N S
Heat milk to 180 degrees(F) - to the point that it almost, but not quite, comes to a boil.
Pour in the vinegar and stir - It will become curds & whey within seconds. Turn off
the heat!
Pour into a muslin lined colander and let drain until firm and solid. It will keep from 7
to 10 days depending on how well you store it in the refrigerator.
Use in most recipes calling for ricotta or cottage cheese, or slice and marinate the
cheese in your favorite marinade or salad dressing. Then store in the refrigerator for
several days. Dredge the cheese slices in bread crumbs or seasoned flour. Then
sauté
& serve with a salad.
The leftover Whey can be used in baking breads or cakes, in place of water or milk. It is
low in fat and high in protein & minerals.
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More Cheese Making
Recipes
Select from our
extensive list of recipes for making cheese at home or visit our main
Home Cheese Making page.
Blue Cheeses
Brie
Cheddar / Colby
Chevre / Fromage Blanc
Cottage / Farmer
Cream Cheese
Dessert Cheese
Feta
Halloumi Cheese
Gouda
Mascarpone
Monterey Jack
Mozzarella / String
Parmesan / Romano
Queso Fresco / Blanco
Ricotta
Sour Cream / Quark
Yogurt / Yogurt Cheeses
Miscellaneous Cheeses
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