Blessed Are The Cheese Makers

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This is the final cheese. I usually let most of the moisture drain out. Not because I think it is better, more because I'm an extremist.

Making cheese is my latest kitchen experiment. As usual, I looked for the simplest recipe I could find. I didn’t want any unknown or unavailable ingredients. This one has only two–milk and vinegar. It’s a soft cheese. I think it is most like ricotta or cottage cheese. It’s great in lasagna.

Simple Soft Cheese


  • 2 quarts of milk
  • 1/4 cup of white vinegar


  • Thermometer
  • Large bowl
  • Colander or strainer to sit on the bowl
  • Cloth to line the strainer (muslin, cheesecloth, dishtowel, etc.)


  • Heat to around 203 degrees stirring constantly. 
  • Pour vinegar into heated milk. You will see the whey separate from the curd. (Homeschoolers, insert Little Miss Muffet lesson plan here)
  • Pour into cloth lined strainer to drain. You can judge how much liquid to drain based on how soft you want your cheese.
  • Now it’s ready to use, except for maybe adding some salt.

Behold the mysterious whey. The stuff of fairy tales, uh, well at least nursery rhymes.

Using the Whey:

We usually use the whey to water plants or put it in the compost. It can also be used in place of buttermilk in recipes. Next I am going to try it as a replacement for liquid in bread making.  You can use it as a replacement for liquid in soups or other recipes, too.  There are a bunch of other ideas online.

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2 Responses to Blessed Are The Cheese Makers

  1. Heather says:

    I recently started making my own mozzarella. There is a great recipe for 30 minute mozzarella using a microwave…but I don’t really like the microwave, so instead I dipped it in the curds in the hot whey, then would knead them. It took longer, but it ended up tasting AMAZING!

  2. Karen says:

    This is so nice you are experimenting with cheese making!
    We tried making cheese when we had our milk cow a number of different times. It worked out well except for the curing. We didn’t have the right kind of wax and the cheese got moldy. Plus having the right environment for the curing stage is important as well as remembering to turn the cheeses. Which we didn’t do… The dogs liked our experiments.
    There is a really easy baked cheese churd we made from a Finnish recipe. You use renet and when you have the curd done you press it into a pan and bake it… It is super good! The Finns will have this fresh cheese with a cup of hot coffee. You drop chunks of this cheese into your coffee (with cream) and occasionally scoop out the coffee soaked cheese and eat it… Oh yum! Sounds weird but it is so good! It is suppose to be best if it is made from day two of colostrum which I think I did once too. I will get that recipe for you when I get a chance or you can look online for “juusto” or squeaky cheese. And, you don’t have to drop it in your coffee to enjoy it!

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