Banks Public Librarywww.cityofbanks.org/library
How to Make a Simple Cheese at Home
April 2020
Homestead Series from the Banks Public Library
The Homestead Series is a series of programs we have been offering at the library which focus on teaching skills to increase self-sufficiency, create connection within our community,  and also to explore some fun new things to do.  Since we are not able to offer the Cheese Making program in person this month, I  created this tutorial on how to make a simple vinegar cheese. This is cheese making at its most basic, but the resulting cheese is versatile and delicious.  Use it as you would ricotta or mix it with garlic and herbs for a great cracker topping. 
 
Ingredients and Equipment

1 gallon of milk (I used whole goat milk, for best results use a milk with some fat content)
1/4 to 1/2 cup vinegar or lemon juice
Pot to heat the milk in
thermometer (not essential)
Slotted spoon
Colander 
Cheesecloth or flour-sack type towel
 
 
 
Step One

Heat one gallon of milk on medium.
 
Step Two

 
Heat the milk to about 180 degrees.  
If you don't have a thermometer, heat the milk until it is steaming and shimmering, but not boiling. 
Stir from time to time to prevent scorching. 
 
 
 
Step Three

Add 1/4 to 1/2 cup vinegar or lemon juice.
Start with the lower amount.
 
 
 
Step Four

Small curds should start to form and separate from the whey.
If they don't, or the whey still looks really milky, continue to heat 
the milk and add additional vinegar or lemon juice, 1 tablespoon at a time
 
 
 
Step Five

When the cheese is ready to drain, it should look like this: 
The curds are separated and the whey is yellowish. 
Step Six

Line a colander with doubled cheesecloth or a flour sack towel. Place in a container if you wish to collect the whey. (Whey is great in place of water in bread dough.)  Ladle the cheese curds onto the cloth. 
 
 
Last Step

Allow the cheese to drain for about five minutes- less for moister cheese, more for a dry cheese. Now it is ready to eat! Flavor with herbs, use it as a filling for calzone, or use it in place of ricotta in any recipe. 
 
 
 
Questions?

Send me an e-mail at SusanC@wccls.org 
I make cheese and yogurt several times a week and milk goats daily--I might have an answer for you!
 Picture of a doe and kid for your enjoyment:
 
 
 
Banks Public Library
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Banks, Oregon 97106-9019
(503) 324-1382
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