Squeaky Cheese Recipe
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Ladling the curds from the pot into the muslin.
Squeaky cheese, also known as Vinegar Cheese, is a favorite to make with children. It's virtually fool-proof, offers almost immediate results and can easily be mixed with other ingredients for a variety of flavors.
Milk that is a few days old works best with this one since the natural increase in acidity has already been occurring.
For different flavors,during step #4, put your favorite dried berries, slices of dried fruit or pitted olives into a bowl with the curds, mix them together and then continue to step #5.
This cheese can typically be stored for up to 2 weeks in the refrigerator.
Milk that is a few days old works best with this one since the natural increase in acidity has already been occurring.
For different flavors,during step #4, put your favorite dried berries, slices of dried fruit or pitted olives into a bowl with the curds, mix them together and then continue to step #5.
This cheese can typically be stored for up to 2 weeks in the refrigerator.
Ingredients2 quarts milk
1/4 cup vinegar, lemon juice or lime juice |
Steps1. Heat the milk to 185 degrees F
2. Remove the milk from the heat. 3. Add the vinegar slowly, while stirring until curd forms. The milk will curdle almost immediately once the acid is added. 4. Once the milk has finished curdling, either skim the curds from the pot or strain them through a colander. 5. Tie the cords of the butter muslin together and hang the cheese where it can drain for several hours. 6. After draining you can either use it as is or go on to make queso blanco. (see below) |
