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Vinegar Cheese

 
Vinegar Cheese
cheese making
photo credit: matka_w
from Chevre Feuille - The site also contains information about soap making at home.
Recipe By: Chevre Feuille
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Ingredients

    • 1/2 gallon whole milk
    • 1/4 cup white vinegar

Instructions

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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