I tend to be pretty thrifty, so after coming across a coupon for free organic milk, I planned to make some cheese that didn’t require a culture. It’s basically a curd cheese that is acidified by the juices of lemons and oranges, so no fancy culture or rennet needed. This is not cheddar or blue cheese folks, so don’t expect a miracle…but you can expect a lovely soft cheese that can be eaten right away! I highly recommend Ricki Carroll’s book, Home Cheesemaking…great beginner book!
The Basic Steps
- Juice some lemons and oranges
- Heat the milk
- Stir in juice and let sit
- Put the curds into a cheesecloth lined colander
- Salt and enjoy!