You can make a really inexpensive cheese at home. I sometimes use this as cream cheese and sometimes as cottage cheese.
Start with 1 gallon of milk. If it is raw milk from a safe source, you don't have to add a culture. If it is pasteurized, add a half cup or so of plain yogurt. Put the covered milk in a warm place for 1-2 days until it is clabbered like yogurt.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
I think I'd better answer your questions, although believe me, it's easier than you may think. I wrote it vague because that's what it is. I usually clabber the milk in a gallon jar like a sun tea jar, but I don't know what kind of container you have. Just be sure it's closed so mold spores and dirt don't collect. As for how much cheese it makes, it varies according to the richness of the milk, but it's always over a pound. Whole milk makes the most and the best. The amount of boiling water is not something you measure.
Hi,
After it sits for 2-3 days and gets "clabbered" what do you mean when you say to put it in a large pan and pour boiling water over it? Do you pour the clabbered milk out of the container it is in? How much boiling water? Does the boiling water go around the clabbered milk that is in the container?
Thanks,
Gina
Hi, I have the same question as Gina. How much "boiling water" do we pour over the clabbered milk? Also, are we supposed to place the container and the clabbered milk in the pan and then pour the boiling water around it, or pour the clabbered milk into the pan and add the boiling water to that? I would really love to try this recipe, please clarify.
Thanks, BonnieAngel
How much cheese does the recipe make? Thanks!
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!