Homemade Cheese (Video)

Homemade cheese might sound like a ridiculously scary undertaking, but it’s actually so easy that not only did I make it, but I made it while making a video about making it.  I’ve been using this super-simple recipe from Madhur Jaffrey’s ‘World Vegetarian’ for a few years now, and it never fails. The resulting cheese is the perfect companion to late summer tomatoes, which we got in this week’s Golden Earthworm CSA share.  Without further ado, we bring you an easy (and, may I add, most impressive) homemade cheese recipe:

Homemade Cheese:

• 2 quarts of milk (I use whole, organic, pasture-raised)
• 4 tablespoon distilled white vinegar

1. Heat the milk in a heavy-bottomed saucepan over medium-high heat, stirring so a film doesn’t form on the top, until the milk starts steaming and little bubbles appear on the sides on the pan. While the milk is heating, line a colander or strainer with a clean kitchen towel or 4 layers of cheese cloth and fit it over a large bowl. (You’ll want some space under the strainer so it can drain.)
2. Once the bubbles have appeared, turn the heat down to low and add the vinegar while continuing to stir.  You should immediately see the greenish liquid (whey) separate from the cheese (curds). Keep stirring for about 15-20 seconds to promote this process.
3. Pour the pot of separated milk into the colander; as the whey filters through the towel, and you continue to stir, the cheese will solidify and become cheesier.  You can let the cheese drain completely, or if you prefer, like I do, eat it warm and still a little moist. Note: the cheese is a little bland, so be sure to season or dress it any way you like! Tonight I served it with shallots, basil, and parsley, dressed with extra virgin olive oil, balsamic vinegar, salt and freshly ground pepper.

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