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Ingredients
- 8 cups whole milk
- 1 cup buttermilk
- 2 -3 tablespoons lemon juice (or vinegar)
- 12-34 teaspoon salt
- 14 teaspoon pepper
Method
- In a large pot or very deep sauce pan, bring the milk (but not the buttermilk) up to the temperature of 175 F while occasionally stirring.
- Do this slowly on a low to medium heat to prevent burning.
- Once the milk has reached 175 F, turn off the heat and immediately stir in the buttermilk and lemon juice.
- You will notice the curds forming almost immediately.
- Allow approximately 10 to 15 minutes for all the curds to form.
- When the curds finish forming, scoop them into a colander lined with a double layer of cheese cloth.
- Create a pouch and hang the cheese so it can continue to strain.
- Hang the homemade cheese for 1 24 hours depending on the desired texture (it will be ready to eat in about an hour).
- After the cheese is done hanging, unwrap it, place it in a bowl, and mix in salt and pepper.
- This would also be the time to add other flavors such as herbs, garlic, or spices.
