Cow's milk cheese

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make cheese from cow's milk with vinegar at home? Prepare all the necessary products. Take table vinegar 9%. Adjust the amount of salt to taste. According to this recipe, the cheese will be slightly salty, almost fresh. Read about the best milk to choose at the end of the recipe.

2. STEP 2

   

   Pour the milk into a saucepan, place over high heat and bring to a boil. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

3. STEP 3

   

   As soon as a cap of foam begins to rise, pour in vinegar and add salt. The milk will immediately begin to curdle into flakes. Stir the milk with a spoon. The flakes should become large and the whey should be greenish in color. Do not keep the milk on the fire for very long, two minutes is enough. The longer you cook, the harder the cheese will become.

4. STEP 4

   

   Drain the resulting mass into a colander lined with gauze. It is better to fold it in several layers so that the future cheese does not flow into the holes. Be sure to leave some of the whey, the cheese will be stored in it.

5. STEP 5

   

   Roll up the ends of the gauze, place some dishes on top, and place a weight on it. Leave the resulting structure in this form for two hours at room temperature. After two hours, you will have homemade cheese that is still warm, but already quite hard. I left it like this overnight, putting the structure in the refrigerator.

6. STEP 6

   

   Ready homemade cow's milk cheese should be stored in the reserved whey. You can add more salt to it and boil it, then the cheese will not dry out during storage and will be filled with even more flavor. Bon appetit!

Comments on the recipe

AnnaZh

17.10.2023

4.7

It makes delicious homemade cheese. Thank you. For clarity, watch the video recipe for homemade milk cheese.

Moderator Ksenia

17.10.2023

4.5

I decided to make cheese from cow's milk. For testing, I made it based on 1 liter of milk. Preparing feta cheese is not at all difficult or troublesome. I used store-bought milk with a fat content of 3.8 percent. After adding vinegar, the milk immediately curdled and the whey separated. The serum turned green slightly, but slightly. I got about 160 grams of finished cheese. Bryndza is very tasty, tender, but dense, and does not crumble when cut. In just 10 minutes, my daughter and I ate all the cheese. And we made delicious pancakes from the whey :) Next time I’ll make more, thank you very much for the wonderful recipe, katushafin!

BLUE-EYED

17.10.2023

5

Katya, at first I thought that you had your own cow! You make so many great recipes with milk, there is a lot to learn, thank you!!

Anush

17.10.2023

4.6

What if you use lemon juice instead of vinegar? Is it possible, what do you think?

Irina

17.10.2023

4.8

Thanks for the recipe. The cheese turned out delicious. I will definitely save the recipe and will definitely make it again.

Yulia A.

17.10.2023

5

Hello! But my serum did not turn green, but remained white. This is fine? I bought natural milk at the market. I'll attach a photo of the bronze later. I left it to cool for 2 hours. And here is a photo of a non-green serum