I have been asked by many people for my cheese recipes, so I figured I would put them all in one handy blog post. So, here it goes.
Quick & Easy Vinegar Cheese
Yeah, the title might sound gross, but this cheese is basically a quick untraditional way to make ricotta.
1 gallon milk
1/4 cup vinegar or lemon juice
Heat your milk to 180 degrees F, this is just below the boiling point. Add 1/4 cup vinegar or lemon juice. Stir well. The cheese will separate. Remove from heat and let sit for about 10 minutes. Pour through a cheesecloth. You can season the cheese now, use it plain, use it right away, freeze it or do whatever.
Mozzarella Cheese (originally from here)
1/4 teaspoon Mesophilic-A direct-set culture
1/4 tsp. rennet dissolved in cool water
3-4 Tablespoons coarse salt (You can use table salt, but use less)
1) Warm milk in a pot to 86*F and stir in culture. Cover pot. Let sit one hour to ripen.
2) Stir dissolved rennet into milk. Cover pot and allow to sit one hour more to coagulate. Don't stir or disturb. The milk will become a solid mass.
3) Cut the curd into 1/2 inch cubes. Allow to rest 5 minutes to expel the whey. Stir gently every few minutes for 15 minutes keeping.
4) Line a colander with cheesecloth or butter muslin (I use plyban cloth - a plastic, re-useable cheesecloth) and set inside a big bowl if you want to save the whey. Drain the curds. Tie the four corners of the cloth together and hang to drain for 4-6 hours. The curds will form a ball.
5) Slice the ball in half and lay the slabs of cheese in a glass baking dish. Sprinkle all the surfaces with 3-4 Tablespoons of coarse salt. Cover with plastic wrap and allow to sit at room temp for 24 hours.
6) After 24 hours pour off the whey, salt all the surfaces and let sit 2 more hours. Remove cheese from dish and quickly rinse under cool water to remove all the salt. Place cheese in a covered dish and refrigerate. Use immediately or allow to age 5-7 days to sharpen the flavor. Use within two weeks or freeze for future use.