Fresh Homemade Cheese

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 1/2 gallons whole milk
• 1 quart buttermilk
• 2 tablespoons salt

Recipe

• 1 in a large sauce pot with a heavy bottom heat over medium high until it starts to boil, stirring consistently so as not to burn the bottom of the pot, about 10 minutes.
• 2 line a strainer with three layers of cheesecloth; get string or rubber band ready.
• 3 add buttermilk to the boiling milk solids should start to form "curds" and "whey". it will look sort of like cooked egg whites suspended in a slightly thick yellowish liquid. remove from the heat and stir in salt.
• 4 pour mixture though cheesecloth and let curds collect and whey drain off. run cold water over it so it's easy to handle and squeeze out whey until bundle feels firm.
• 5 tie string or rubber band to close the cheesecloth and fasten to a wooden spoon and suspend over a bowl or pot to let drain for about an hour.