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Oh ffs... take a pot and fill with any milk except ultra high temp pasturized milk. Mesurments are pretty useless. Just fill up a damn pot. Slowwwly bring it to a boil... just before it boils turn off heat and add the juice of 1 lemon. You can use vinegar but with lemon tastes way better. Give it a stir and leave it for 15 mins to curdle. The acid in the lemon separates the curds (the cheese) and the whey ( the liquid left over. When its cooled a bit pour it thru a cheesecloth. Now you can add salt, i like to add a bit of msg also, and you can add herbs if u like. Stir in the salt etc into the now mostly strained wet cheese curd so it is uniform. Then find some way to squeeze the searing hot cheesecloth to get rid of as much moisturebas possible. Voila youve just made cheese. If you get the squeeszed stuff and compress it in the cloth in the fridge next day its kinda a block and sliceable. If you take the hot curds and mix with heavy or clotted cream and stick blender it you get fresh cream cheese. If you want aged cheese go to a bloody supermarket and get it, its too complicated to wait for a stupid blob of cheese youve made at home and made a giant mess to age to impress your stupid friend. And ive never heard of adding butter to the concotion, but what do i know, ive wasted 12 minutes of my life trying to tell strangers how to make cheese.

av Gabriella (ris och ros)

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