How To Make Homemade Cheese! Simple, Cheap & Delicious

let's

make

some

cheese

i know you can do it hello everyone thank you so much for stopping by the farm my name is sarah from living traditions farm and i just got back from a friend's house where i can get fresh raw cow's milk i bought a couple gallons and today I'm going to use a gallon to

make

fresh farm

cheese

. I am very happy to have someone close to whom we can get raw milk in the state of Missouri. It's actually legal to sell raw milk as long as you go directly to the farm to buy it where we come from in Arizona, it wasn't legal this way, the only way it was legal is if you jumped through a million hoops and spent a ton of money. money in machines and things like that. and it just wasn't worth it, so I'm going to show you the easiest way to make cheese on the farm.

You really only need two ingredients, but I suggest three ingredients: the first is some milk, the second is some vinegar, and the third is salt, so let's get started. I'm going to cook this on the stove and you know what we're going to do tonight. This doesn't require weeks and months of sitting, it doesn't have to. It requires aging, it's just a

simple

farmhouse cheese, it'll be a softer cheese, like mozzarella or something like that in terms of softness and it's really good to eat with crackers, it's very easy to flavor with dill or hot peppers.

I actually mixed some dried cranberries, I did basil and oregano, so many ways to give it flavor and it's so good that we're going to jump in here and the first thing we need to do is pour it into our pot and we're going to put the pot in the oven now I prefer start with milk that is at room temperature, but it's not necessary, it just reduces the cooking time and if I leave it out on the counter to come to room temperature, then I don't have to stand in front of the stove while I stir and stir and stir making sure it doesn't stick to the bottom, so I didn't have that privilege today, I actually just got it.

I arrived not long ago from a friend's house to get the milk, so it's going to go on the cold stove, so it'll take a little longer than usual, but I'm going to start pouring it into these are just the jars. balls each contain a half gallon, so they will both be one gallon and you will be able to see how much cheese we can make with a gallon of milk. Here we go, so like I said, I'm just going to serve. Put it there and let's get started, all we need now is milk. Okay, so I've got my milk in there and it goes about up to here in the pot.

I could probably use a smaller pot, but this is what I have available right now. my other pot here you could use that one too. It's a good pot for this, but I have my beans for dinner in that pot so I'm out of luck so I have to use the big pot, that's fine. I'm going to turn this on to medium to medium high heat and we're going to start cooking this. Now you have to stir it all the time if you want to risk it burning on the bottom. You know you can stir it frequently. but my recommendation is to just stir it slowly and constantly until it boils, not all the way, and then we'll add the vinegar, so in fact I'm going to ask one of my lovely daughters to come and stir this while I start making dinner because the The day is coming to an end and we need some dinner soon, so let's multitask and make cheese and dinner at the same time, okay, so the milk is very hot, it's about to boil.

I measured the temperature and it was about 205 degrees last time, the last time I made this I added the vinegar at 192 degrees. Fortunately, this is a very forgiving way to make cheese, so now that I have it ready. at temperature I'm going to measure my vinegar now I have a gallon of milk in the pot and I'm going to put 1 3 cup of vinegar no matter what kind of vinegar sometimes I use apple cider Vinegar sometimes I use white vinegar today I'm going to use white vinegar , so I'm going to stop stirring and measure it out real quick and then start pouring it.

I'll make you guys come. I'm close to seeing it because it's super amazing to see the cheese curds start to move out of the way almost instantly and it's really fascinating to watch, so I'm going to grab the camera and see if I can show it to you. the hot milk from there and I'm doing all this with one hand so bear with me I hope you can see how cool this is so I've got the vinegar I'm going to pour it in like this and then I'm just going to stir it gently so it's all incorporated to the milk, but then I'll stop doing this, you can leave this, you can leave this, the spoon there, I hope you can see this.

Can you see the dark liquid? The darker looking liquid like here, that's the shape and the curds are starting to come together and separate from the shape. It's pretty impressive. Now I'm going to move this. the burner and I'm going to put it on one of the cold burners and leave it for 10 minutes just to let all the cheese curds separate from the whey and then I'll show you what To see how cool it is on there, you can see it very clearly, maybe if I move the spoon a little bit, that's not so clear, but look, can you see how it's separating anyway after it cools a little? to see it even easier anyway, so I'll come back and tell you, I'll show you what to do in 10 minutes.

Well, it's been about 10 minutes and you can actually see that the curds have separated from the whey very well. Alright, let's move on to our next step. Well, I still have the cheese mixed in with the way back here and now I need to strain it to separate the curds from the whey, so we need to strain that and the way we go. To do this, I have a big pot here that is going to be completely collected. If you want to do this in your sink, you can do it in your sink and let all the whey go down the drain if you want to save the way. and use it for other things, you can definitely do that one of these days.

I'm going to make a video about all the things you can do with the whey after you make your cheese, but not today, so I'm going to save the at least part of the way and to do that I'm going to use this big pot and then we need a big strainer. so that when we pour the cheese it has a place to rest, but if you just pour it In with all this, your cheese is going to get stuck in there and it's going to be a big mess, so you need some kind of towel or cheesecloth. um, you know, this is an old flower sack that was turned into a towel that was given to them.

Me, from Kevin's family, his grandmother actually made these and then did some embroidery and stuff like that, but it's common to be able to find them in stores now, I don't know if they're called dish towels or flour sack towels . I also use cheesecloth and I'm going to put it here and push this down because it's all going to spill out here, you're going to get all the curds here, all the cheese and all the whey can flow out, so it's actually not very hard. you just pour it in there, so I'm going to let this drain here for at least another 10 minutes.

I noticed that in my big red pot there is still a little bit hanging on the bottom. I'll just scrape it out and add it to the strainer. Now I started working on autopilot because that's exactly what I do and I forgot to give you this advice. Okay, once you're done with your pots, your spoons, your fabric and and. all you need to wash them right away because if any of this dries it's like concrete to remove it's terrible let me tell you I've learned that lesson before the hard way probably more times than I care to admit just because I've been busy, I'm tired and I don't want to deal with it, but actually, at this point, I just poured that in there, the spoon is still there because I'm going to work with the spoon again, but this pot.

It needs to go in the sink and I need to rinse it out and get all that stuff out, all the little pieces of cheese and stuff from the sides and bottom of the pot, otherwise I'll be in big trouble and the cheese will be Let it sit long enough and enough whey has drained into the pot, so next time I make the next thing, I'll season it with salt, this is also the same time you would season it with any other seasoning, whether it's dill or oregano, basil, you know , fresh or dried herbs, I don't know, there are tons of possibilities, but today I'm going to keep it

simple

and add a tablespoon of Himalayan pink salt.

I'm going to sprinkle it on top and then I'm going to mix it with the spoon. You know, a tablespoon of salt sounds like a ton, but I don't know what it is about making cheese that when you mix it with the cheese like somehow it all disappears and the flavor disappears, okay, so it feels like it's sticking a little to the fabric, but it's not really like that, it's so easy to just take the spoon and just peel it and uh, you know, break it up, break it all up and then the way you're going to stir this because you're just going to stir it still in this on this towel because you're going to use this towel more again in the future, okay?

I'm just going to chop all of that up and mix it with that salt mixture. Okay, you don't want these big chunks because then you're going to bite into a piece of cheese that has no salt in it and it's not going to taste bad, it just won't taste, it just won't have much flavor, so the salt really brings out the nice flavor of this.

homemade

farmhouse cheese or farmer's cheese, okay, it's done, the next step is to squeeze out the rest. this serum and the way I'm going to do this is I'm going to put all these ends together put all the ends together and I'm going to start twisting now this is a little bit hot I'm going to start twisting this with my hand so that it squeezes out more and more of that serum now if you need to take a little break and let your hands cool down, be careful, it's a little scary, okay, so I'm going to set this aside and then What I do is I try to press that much harder. of that as I can and I want to press it into this towel and this towel will continue to absorb that weight or that way and I'm going to press down to do that. as much as I can and then I'm actually just going to use my body weight to get as much out as possible that way and this towel will absorb as much as you can and then we're going to I'm going to get it out of here and I'll be in this nice little round of cheese, look how amazing it is.

Now I'm going to bring one of my glass containers here and get one of my glass containers. I'm going to put it there like this in a round shape and I'm going to put it in the refrigerator, I'm going to cover it and I'm going to put it in the refrigerator to harden and then when it's done, when it's When it's done hardening, then I can choose: This is about twice as much cheese as I really want to have in the refrigerator at one time. Generally what I do is cut it in half, keep half in the refrigerator for us to eat and put the other half as a vacuum sealed bag in the freezer for another time.

This just thaws like a dream in the refrigerator a couple days before you need it or before you want it, give it to some friends or whatever. just take it out and put it in the refrigerator and let it thaw in the refrigerator alone. It works amazing, so that's what I'm going to do with this. I'm going to put this in the refrigerator and I actually have There's already some fresh cheese in there, so they'll both go in the freezer for another time, but I'll cut it in half, put it in a vacuum sealed bag in the freezer, the date it was put on, what's on it, you know, label it? and that's it, you know, I have a pot full that I need to put in some jars in the refrigerator to use another time and I promise to show you several things to do with the whey and I'll just put this in. in the refrigerator to finish and that's how easy those three ingredients were, you know, it took me about an hour from start to finish to make this, it's not very, it's not very difficult and it doesn't require much It's time, so there's

homemade

fresh cheese farm.

If you enjoyed this video, if you give me a thumbs up, I will definitely appreciate it. If you have questions or comments, go ahead and use the comments section below if you haven't subscribed yet. Go ahead and hit that subscribe button and the notification bell so you can find out every time we post a new video, which is five or six days a week these days, Monday through Friday, sure sometimes there's an extra one on Saturday, so until next time. Time guys, take care of yourselves and God bless you. Thank you so much for stopping by Homestead today.

We really appreciate that everyone wants to be a part of our lives. Join us for new videos every day, Monday through Friday, and don't forget to subscribe. button below and also don't forget to watch the videos here on the side and until next time thank you for stopping by the farm and God bless you.