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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) cheese salt |
1 teaspoon(s) citric acid |
1/4 cup(s) cool water |
1 gallon(s) whole milk |
Directions:
1. desolve citric acid in cool water. mix your solution with whole milk, add cheese salt, if you like and heat in a large pot, stirring often, until the milk reaches 185to 195F. Be careful not to boil the milk. When the curds start to seperate from the thin yellow whey, turn off the heat and allow the mixture to stand for 10minutes. Line a colander with a fine grade o cheeseclothcalled butter muslin, and put the colander in the sink. Carefully ladle in the curds. Tie the corners of the muslin together to make a bag, and hang it to drain over the sink or a big pan for about half an hour or until the cheese has reached the consistancy you perfer.
2. This mild, soft cheese is a favorite in many Italian recipes such as lasagna and manicotti and can even be used to make cheesecake. THe only special ingredient you need is the citric acid, which can be found in some grocery stores or pharmacies because of its use in canning. You can also order it rom a cheesemaking supply store.
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