I tend to be pretty thrifty, so after coming across a coupon for free organic milk, I planned to make some cheese that didn’t require a culture. It’s basically a curd cheese that is acidified by the juices of lemons and oranges, so no fancy culture or rennet needed. This is not cheddar or blue cheese folks, so don’t expect a miracle…but you can expect a lovely soft cheese that can be eaten right away! I highly recommend Ricki Carroll’s book, Home Cheesemaking…great beginner book!
THE BASIC STEPS
- Juice some lemons and oranges
- Heat the milk
- Stir in juice and let sit
- Put the curds into a cheesecloth lined colander
- Drain
- Salt and enjoy!
Left: Regularly Pasteurized Milk | Right: Fresh Squeezed Oranges.
Left: Monitoring The Milk Temp. | Right: Adding The Orange And Lemon Juices
Left: Pouring Cheese Mixture Into Cheesecloth To Strain | Right: Whey Draining From Colander To Casserole Dish
Left: Dehydrator Functions As A Place To Drain Whey | Right: A Whole Lot Of Whey Check out her book for the exact recipe! By the WHEY, I had a ton of whey from this recipe…Because dairy really isn’t on my diet (but I do indulge once in a while) I gave it away to a friend who could put it to good use. If you need some ideas for uses of whey, here’s a great article!
THE CHEESE!
