Vinegar Cheese Recipes
VINEGAR CHEESE
This is an extremely easy cheese to make, perfect for a beginner.The taste is bland so I suggest marinating it cubed in herbed olive-oil(I add salt too).It's a great "science project" recipe to do with children because it's simple and quick.
Provided by Chef Romie
Categories Cheese
Time 25m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Heat the milk to 185, or close to boiling.
- Add vinegar slowly,while continuosly stirring. The milk will start to seperate into curds and whey.
- When fully separated, pour the mixture into a colander lined with cheesecloth.If you desire to keep the whey for other uses be sure to put a large bowl under colander.
- Tie the corners of the cheesecloth together and hang it where it can drip safely.
- When it stops dripping you can cube it and marinate it in olive oil,wine,soy sauce etc. Or just eat it plain!Enjoy!
- Note:the marinating is not added into the nutritional information -- .
Nutrition Facts :
HOMEMADE FRESH CHEESE
This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.
Provided by SUNFLOWER71
Categories Everyday Cooking
Time 1h45m
Yield 24
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
- Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
- After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g
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- Line a colander with a double layer of cheesecloth or a single layer of butter muslin (find it here).
- Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
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