Recipes

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Source: Home Cheese Making by Ricki Carroll.

1 gallon whole milk
8 tablespoons of lemon juice or 2 teaspoons citric acid dissolved in 3/4 cup hot water
1-2 cups hot water (optional - for a soft cheese)

In a large pot, directly heat the milk to a rolling (gentle) boil, stirring often to prevent scorching.
Reduce the heat to low, and before the foam subsides, drizzle in the lemon juice. Cook for 10-15 seconds.
Remove from heat and continue to stir gently until large curds form. (If the whey is still milky instead of clear, return it to the heat and increase the temperature a bit or add more coagulant.)
Once you obtain a clear separation of curds and whey, remove from the heat and let set for 10 minutes. For a very soft cheese, add the hot water.
When the curds have settled below the whey, they are ready to drain. Ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hold the bag under a gentle stream of lukewarm water for 5-10 secondes to rinse off the coagulating agent. Gently twist the top of the muslin to squeeze out extra whey.
At this point, either hang the bag of curds to drain for 2-3 hours or return the muslin-covered curd mass to the colander and place a bowl of water, a brick, or some other form of 5 pound weight on top and press for 2 hours.
Unwrap the cheese. Eat it right away or store in the refrigerator for up to 2 weeks.