Homemade Cheese
Ingredients: whole milk, buttermilk, lemon juice, salt, olive oil · 45 min cook time · 645kcal · ~₩8,400
Ingredients
1gallon whole milk, 1cup buttermilk, 2tablespoons lemon juice, 1teaspoon salt, 1tablespoon olive oil, 1pinch fresh pepper
Instructions
1. Pour milk into a heavy-bottomed saucepan. Heat on very low heat, stirring regularly to prevent skin formation or burning, until it reaches 175°F (79°C). You'll see steam and small bubbles on the side of the pan.
2. Once the milk reaches 175°F, turn off the heat. Pour in the buttermilk and lemon juice. Stir gently. The milk will curdle and separate into curds (solids) and whey (watery liquid).
3. Let the curds and whey sit undisturbed for 10 minutes.
4. While the curds are sitting, prepare your straining setup: place a colander over a stockpot and line the colander with four layers of cheesecloth, pushing it against the sides.
5. After 10 minutes, ladle the cheese curds into the cheesecloth-lined colander. The whey will drain through, leaving only the curds.
6. Let the curds drain in the colander for 5 minutes.
7. Gather the cheesecloth around the curds and tie off the top with a string. Hang the cheesecloth bag over the stockpot using a wooden spoon to allow further draining for 30 minutes.
8. After 30 minutes, snip off the top of the cheesecloth bag with scissors and unwrap the cheese. Transfer it to a bowl.
9. Add salt to the cheese and mix it in thoroughly.
10. Place the cheese into a small ramekin or mold. Cover with plastic wrap and chill overnight to develop flavors.
11. Turn the cheese out onto a plate. Drizzle with olive oil and sprinkle with fresh pepper.
12. Serve the homemade cheese on bread or use it in other recipes.
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