Vinegar Cheese Recipes

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VINEGAR CHEESE



Vinegar Cheese image

This is an extremely easy cheese to make, perfect for a beginner.The taste is bland so I suggest marinating it cubed in herbed olive-oil(I add salt too).It's a great "science project" recipe to do with children because it's simple and quick.

Provided by Chef Romie

Categories     Cheese

Time 25m

Yield 2 cups

Number Of Ingredients 2

2 quarts whole milk
1/4 cup vinegar

Steps:

  • Heat the milk to 185, or close to boiling.
  • Add vinegar slowly,while continuosly stirring. The milk will start to seperate into curds and whey.
  • When fully separated, pour the mixture into a colander lined with cheesecloth.If you desire to keep the whey for other uses be sure to put a large bowl under colander.
  • Tie the corners of the cheesecloth together and hang it where it can drip safely.
  • When it stops dripping you can cube it and marinate it in olive oil,wine,soy sauce etc. Or just eat it plain!Enjoy!
  • Note:the marinating is not added into the nutritional information -- .

Nutrition Facts :

SIMPLE MOZZARELLA CHEESE



Simple Mozzarella Cheese image

A simple cheese for beginner cheese makers. Using only a couple of ingredients, this cheese will become a favorite in your home.

Categories     Preserving Food

Time 1h40m

Number Of Ingredients 5

20 cups (1 ¼ gallon) milk
1 tsp baking soda
¼ cup butter
1 cup white vinegar
1 tsp salt.

Steps:

  • 1. Pour your milk into a large dutch pot. Heat it on medium-low heat to 126*F, stirring occasionally. This does not take long, so don't leave your pot unattended. 2. Once your milk reached 126*, take the pot off heat immediately. 3. Pour in your vinegar, stirring to mix it in well. You will notice your milk start separating. This is your cheese! Stir well, then leave sitting for one hour. 4 . Once your hour has passed, take the cheese out with your hands. Put it into a bowl and work in baking soda and salt. Let stand for half an hour. 5. Put into a double boiler and melt with butter until butter is fully mixed in. Continue folding the cheese until it starts to stretch and mold together. Once it looks smooth, carefully pour it into a form. 6. Cool until firm. This cheese you can slice for sandwiches, as well as shred for pizza. It's a mild cheese that works great for any meal.

HOMEMADE FRESH CHEESE



Homemade Fresh Cheese image

This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.

Provided by SUNFLOWER71

Categories     Everyday Cooking

Time 1h45m

Yield 24

Number Of Ingredients 3

1 gallon whole milk
¼ cup white or cider vinegar
1 pinch salt

Steps:

  • Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
  • Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
  • After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g

HOMEMADE CREAM CHEESE



Homemade Cream Cheese image

My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.

Provided by Mirj2338

Categories     Breakfast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 3

1 quart fresh milk
2 teaspoons salt
2 tablespoons white vinegar

Steps:

  • Bring milk and salt very slowly to the boil.
  • Remove from heat and stir in white vinegar.
  • Leave to cool.
  • When cool pour mixture into a muslin bag and allow to drip.

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