Learn make your own cheese at home.
Cheeses are traditionally made with bacterial cultures and casein enzymes (rennet) to help separate the milk fat and protein from the rest of the milk, or whey -- this process is also known as curdling. However, it is possible to make a simple, soft feta-like cheese with just milk and the addition of acidic ingredients to help activate the curdling process. This cheese won't last very long, though, so eat it quick and don't make too much.
Instructions
1. Over medium heat, bring the milk to a rolling boil while stirring continually to prevent scalding the milk. This is very important. Don't let the milk burn, and don't bring it to a boil too quickly -- it should take 20 to 40 minutes for the milk to reach a boil.
2. After the milk has boiled for a couple of minutes (without burning), turn off the heat, and add the lemon juice and vinegar slowly. Leave the pot on the burner during this process. While adding the "curdlers" (juice and vinegar), start to rake your spoon through the mixture until you start to see the curds separate from the whey.
3. Add salt and other seasonings to taste, if desired. But, be careful not to add too much salt.
4. Let the mixture sit until it has cooled and the curds have separated completely from the whey. Line the colander with cheesecloth, and strain the mixture to remove all the liquid. Tie the cheesecloth up at the corners, and hang it up to dry for a couple of hours.
5. After the cheese has dried, you can mold it into a shape or just eat it as is. Refrigerate in an covered container, and properly clean and sanitize all your pans, utensils, cloths, etc.
Tags: from whey, juice vinegar, mixture until, this process