Curds and Whey
I finally decided to make cheese.
I know, I know....you can buy it in the store! But, where is the fun in that? The challenge, the skill building, the life experience!
First you need some milk. I used organic, whole milk with good results. In a heavy pan, heat one gallon of milk to 120 degrees Fahrenheit. You will need an instant read thermometer for this, but they are readily available.
When you reach the desired temperature, remove from heat, and pour in one cup of vinegar. Apple cider vinegar worked for me, but regular vinegar is fine too.
Stir mixture for 2-3 minutes, until curds begin to form. Cover and allow mixture to sit for about 30 minutes.
Next, line a colander with a flour sack towel and set it in a large bowl. This will capture the whey.
Pour mixture into the lined colander
Allow to drain and then gently squeeze out excess liquid.
Transfer to a bowl and add some kosher salt. I ended up using about 1/2 teaspoon.
Mix well and give it a taste test. I found mine to be quite good. A bit more in texture like ricotta cheese and with a very fresh taste. I used mine the same day in a pan of homemade lasagna. If not used right away, this will keep for about a week in the fridge.
What to do with the whey?
Well, I did read that you could drink it and I tried it.....but, I didn't care for that idea.
Mine went to the chickens.
Happy chickens, happy farm.