[Sca-cooks] Cheese Question

[Sue Clemenger]

I make Queso Blanco with vinegar.  I take a gallon of whole milk
(sometimes with an additional pint of heavy cream), and heat it to 180
degrees Fahrenheit, where I "hold" it for a few minutes.  I then take it
off the heat, and carefully stir in a quarter to a third of a cup of
real cider vinegar.  It'll curdle fairly fast. At this point, I pour it
carefully into a cheesecloth or muslin-lined sieve (same one I use for
pasta, actually), and let most of the whey drain out.  While it's still
softish, I can add herbs, flavorings, salt, etc.  I then tie up the
corners of the cloth, like a hobo kerchief, and hang the whole thing to
drip over the sink overnight.  Each gallon of milk will make a couple of
pounds of fresh cheese.
I've only tried the lemon version a couple of times, and found it too
tart for ordinary purposes, but YMMV, of course.
--maire

Barbara Benson wrote:
> 
> That sounds wonderful, could you be more specific in the technique that you
> are referring to. I have never tried to make cheese (it is on the GREAT LIST
> OF THINGS TO LEARN, but I haven' gotten to it yet;)
> 
> Glad Tidings,
> Serena
> 
> > Generys> I agree that it would be a soft cheese. you could always take
> that
> > literally, however, and do the "cream separated with lemon juice or
> vinegar
> > and drained" trick (I've been playing with this lately. it's yummy stuff,
> > and really easy, and best of all, much cheaper than decent farmers
> cheese.)