Making Cheese and Yogurt

The basic formula for making cheese and yogurt starts with good quality fresh milk. You will find the basics of cheese making below. See the next page if want to make yogurt or Feta.

One gallon of cow or goats milk. Milk can be fresh, or a few days old from the fridge.
Add One tablespoon salt.
Place in large enough pot and turn heat to just over medium.
Stir often to prevent burning.
Let it slow boil for about one minute.

Making Cheese Curds

Let cool for about five minutes.

Add 3/4 cup of Realemon Juice or Vinegar and Stir once.

Curdles should form.

Pour into a cheese cloth and drain whey.

Take cheese curds and place into small container. Press it into the container if you want to make it harder.

Taste it. Place in the refrigerator if there is any left!

Eat within five days.

Options:

To make flavored cheeses add some fresh garden items for variety from the list below:
Fresh dill, garlic powder, crushed anise, crushed hot peppers, or black pepper.

This cheese can be spread on crackers or bread, crumbled into salads, or added to mushrooms caps for that wonderful dining experience.

More Recipes