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Homemade Cheese

By Yeshuasdaughter · Mar 21, 2020 · ·
  1. How to make cheese in the crock pot:

    Heat up a gallon of milk in the crock pot.

    Once scalding, turn off heat.

    While still very hot, stir in 1/2 cup of vinegar.

    Put lid on and let milk cool for several hours, or overnight.

    Strain it through a cheesecloth lined colander.

    The curds are delicious, soft farmer cheese. I lightly salt mine to bring out the flavor.

    The clearish/ yellow liquid is whey, which can be used in any cooking recipe that calls for milk. I promise it will make it taste good, even though the whey tastes sour.

    You can even use whey as a shampoo if you're in hard times.

    You can use this same recipe to make tofu from soymilk.

Comments

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  1. tree
    I have mostly used fresh raw goat milk to make it. Too much vinegar will make it grainy. The stuff I made was soft. Apparently raw milk curdles easier than milk from the store.
      Yeshuasdaughter likes this.
    1. Yeshuasdaughter
      thank you! I'm going to edit it because I realized I did put a lot less vinegar in it last time I made it.
  2. tree
    Also called Paneer. That's a lot more vinegar than I have ever used it in, though.
    About a quarter cup was what I used.
      Yeshuasdaughter likes this.
    1. Yeshuasdaughter
      It's not hard cheese like paneer. It'll be soft, somewhere between cream cheese and feta. I wonder if less vinegar makes a harder cheese?
    2. Yeshuasdaughter
      That's so neat you make cheese too!