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HOW TO CHEESEMAX
ULTIMATE CHEESEMAXXING GUIDE
TABLE OF CONTENTS
Ingredients:
ULTIMATE CHEESEMAXXING GUIDE
TABLE OF CONTENTS
| 1. INGREDIENTS 2. INSTRUCTIONS |
Ingredients:
- 1 gallon of whole milk (avoid ultra-pasteurized milk, as it may not work as well)
- 1/4 cup of lemon juice or white vinegar
- Cheesecloth
- Salt (optional)
- Prepare the Milk: Pour the milk into a large, heavy-bottomed pot and place it on the stove over medium heat.
- Heat the Milk: Slowly heat the milk, stirring occasionally to prevent it from scorching on the bottom. Heat the milk until it reaches around 185°F (85°C). You can use a thermometer to check the temperature if you have one.
- Add the Acid: Once the milk reaches the desired temperature, add the lemon juice or vinegar. Stir gently to incorporate it into the milk.
- Curds Formation: After adding the acid, you'll start to see the milk solids (curds) separating from the liquid (whey). If the separation doesn't occur, add a little more lemon juice or vinegar until you see clear separation.
- Strain the Curds: Once the curds and whey have separated completely, remove the pot from the heat. Line a colander with cheesecloth and place it over a large bowl or in the sink. Gently pour the curds and whey into the cheesecloth-lined colander, allowing the whey to drain away.
- Press the Cheese (Optional): If you want a firmer cheese, you can press the curds. Fold the cheesecloth over the curds and place a heavy weight on top (like a plate with a few cans on it). Let it sit for about 1-2 hours to press out more whey and compact the curds.
- Season (Optional): If desired, you can sprinkle salt over the cheese after pressing.
- Shape and Store: After pressing, you can shape the cheese into a block or any desired shape. Allow it to cool completely before refrigerating. Homemade cheese can be stored in the refrigerator for several days.
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