Make your own cheese out of store-bought milk.
In colonial times, soft cheese was made from what was essentially spoiled raw milk. If you've ever left a glass of milk on your nightstand overnight, you've probably seen the early stage of colonial-style cheese: a congealed, thick mass that was called clabbered milk. While you could use day-old pasteurized milk to make cheese, the safest and simplest way is to "clabber" your own with vinegar. Spread your colonial cheese on bread or crackers, or use it in place of cream cheese in recipes.
Instructions
1. Heat the milk over medium-high heat until small bubbles start to form around the edges.
2. Remove the milk from the heat and stir in the vinegar. Allow the mixture to sit undisturbed for about an hour.
3. Place a strainer on top of a bowl. Lay a piece of cheesecloth in the strainer.
4. Pour the curdled milk into the cheesecloth-lined strainer. The liquid will drain out into the bowl, leaving the curds behind. Discard the liquid.
5. Cover the curd-filled strainer with plastic wrap and place it on top of the bowl. Refrigerate the curds overnight, allowing the remaining liquid to drain into the bowl.
6. Transfer the finished cheese to a bowl the next day and serve. Store in the refrigerator.
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