Making your own cheese is a great way to avoid all the stuff they add like color and special texture/anti clumping sprays (see Powdered Cellulose). Plus it allows you to flavor your cheese in your own special way.
Needed Ingredients and Supplies
- a gallon of whole milk
- 1/4 to 1/2 cup of apple cidar vinegar or lemon juice
- a big pot
- strainer
- cheesecloth
- food thermometer
Preperation
Heat the milk to 180 degrees, then back down to 100. When it gets to 100, pour in the acid and clumps will start forming and you’ll see the yellowish whey.
Cook for just a few minutes more, then pour it into a strainer lined with cheesecloth.
Hang it somewhere (this is my banana tree contraption) with something under it to catch the dripping whey because it’ll drip for a little while longer.
Let it completely drain, then gather up the corners and gently squeeze out the remaining whey.
After 12-24 hours, you can take it out of the cheesecloth, separate it into clumps, then use it in a recipe. You can herb it up for a cracker spread, or use in cheesecake. I will add sour cream, eggs, sugar, vanilla and a touch of lemon juice to this cheese, mix and then bake it.
Kate Brady lives and cooks in Grapevine, Texas. 
