Making a Homemade Cheese Block is a rewarding process that allows you to enjoy fresh, delicious cheese right from your kitchen. Whether you’re looking to create a mild, creamy cheese or something a bit more flavorful, this simple recipe offers a solid starting point. You can customize it by adding herbs, spices, or even different types of milk.
Ingredients:
1 gallon whole milk (preferably raw or unpasteurized)
½ cup white vinegar or lemon juice
1 teaspoon salt (adjust to taste)
Optional: Herbs (like basil, thyme), garlic, or other seasonings for flavor
Equipment:
Large pot
Cheesecloth or a clean kitchen towel
Strainer
Thermometer (optional but useful for precision)
A mold or small container for shaping the cheese
Step-by-Step Method:
1. Heat the Milk:
Pour the milk into a large pot and slowly heat it over medium heat, stirring occasionally to prevent scorching. Use a thermometer to monitor the temperature and aim for about 185°F (85°C). This is just below boiling point.
2. Add the Acid:
Once the milk reaches 185°F, remove the pot from heat. Stir in the vinegar or lemon juice gradually while gently stirring. You will notice the milk curdling almost immediately, separating into curds (solid) and whey (liquid). Let the mixture sit for about 10-15 minutes to fully curdle.
3. Strain the Curds:
Place a strainer lined with cheesecloth or a clean kitchen towel over a large bowl. Carefully pour the curdled milk into the strainer to separate the curds from the whey. Let the whey drain off for about 5-10 minutes.
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