Cheese

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Sure, here’s a simple recipe for homemade cheese:

Ingredients:

  • 1 gallon (3.8 liters) whole milk
  • 1/4 cup white vinegar or lemon juice
  • Salt, to taste (optional)

Instructions:

  1. Pour the milk into a large, heavy-bottomed pot and place it over medium heat. Slowly heat the milk, stirring occasionally, until it reaches a temperature of 185°F (85°C). Do not let it boil.
  2. Once the milk reaches 185°F (85°C), remove it from the heat and stir in the white vinegar or lemon juice. Stir gently for a few seconds to distribute the acid evenly.
  3. Let the milk sit undisturbed for about 10 minutes to allow the curds to form.
  4. After 10 minutes, the milk should have separated into curds (solid) and whey (liquid). Line a colander with cheesecloth and place it over a large bowl or in the sink.
  5. Carefully pour the curds and whey into the cheesecloth-lined colander, allowing the whey to drain away. Let the curds drain for about 5-10 minutes.
  6. Gather the edges of the cheesecloth and twist them together to form a pouch around the curds. Gently squeeze out any excess whey.
  7. If desired, season the cheese with salt to taste and mix it in gently.
  8. Transfer the cheese to a container and refrigerate it until chilled and firm, about 1-2 hours.
  9. Once chilled, your homemade cheese is ready to enjoy! Use it as a spread, in recipes, or however you like.

Nutrition information (per serving):

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  • Calories: 120
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 30mg
  • Sodium: 100mg
  • Total Carbohydrates: 5g
  • Sugars: 5g
  • Protein: 8g

Note: The nutrition information provided is approximate and may vary depending on the type of milk used and any additional ingredients or seasoning added to the cheese.

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