How To Make Homemade Cheese! Simple, Cheap & Delicious

let's make some cheese i know you can do it hi everybody thanks so much for stopping by the homestead my name is sarah from living traditions homestead and i just got back from a friend's house where i can get fresh raw cow's milk i picked up a couple gallons and i'm going to use one gallon today to make some fresh farm cheese i am so happy to have somebody close by that we can get raw milk from in the state of missouri it is actually legal to sell raw milk as long as you go right to the farm to buy it where we came from in arizona it was not legal in in this way the only way it was legal um is if you jumped through a million hoops and spent a ton of money on machines and and things like that and it just wasn't worth it um so i'm going to show you the easiest way to make some cheese on the homestead you need really only two ingredients but i suggest three ingredients the first is some milk the second is some vinegar and the third is salt so we're going to get started i'm just going to be cooking this on the stove top and you know what we're going to be done tonight this doesn't require weeks and months of sitting it doesn't require it to age it's just a simple farm cheese it'll be a softer cheese kind of like mozzarella or something in as far as far as softness and it is really good to eat on crackers it's super easy to flavor with like dill or hot peppers i've actually mixed in some dried cranberries i've done basil oregano just really a lot of ways to flavor it and it's just so good we're just going to jump right in here and the first thing that we need to do is to pour it into our pot and we're going to put the pot on the oven now i prefer to start with milk that is room temperature but you don't have to it just cuts down on the cooking time and if i just leave it out on the counter to come to room temperature then i don't have to stand over the stove as long stirring and stirring and stirring making sure that it doesn't stick to the bottom so i didn't have that privilege today i actually just got home not too long ago from a friend's house getting the milk so it is going to be going on to the stove cold so it will take me a little bit longer than normal but i'm just going to get started pouring it in these are just ball jars each holds a half gallon so the two of these will be one gallon and so you'll be able to see how much cheese that we can make from one gallon of milk here we go so like i said i'm just gonna pour it in there and get started all we need right now is milk okay so i have my milk in there and it uh it comes up to about here in the pot i could probably use a smaller pot but this is what i have available right now um my other pot over here you could use that one too that's a good pot for this but i've got my beans for dinner in that pot so i'm out of luck so i have to use the big pot that's fine so i'm going to turn this on medium to medium high heat and we're going to start cooking this now you need to be stirring this the entire time [Music] if you want to take your chances of this burning on the bottom you know you can just stir it frequently but my recommendation is to really just stir it slowly constantly until it comes up to just about a boil not quite a boil and then we're going to add the vinegar so i'm actually going to um ask for assistance from one of my lovely daughters to come and stir this while i start making dinner because the day is getting to the end and we need to have some dinner soon so uh we are going to multitask and get cheese done and dinner done at the same time okay so the milk is very hot it's just about to boil i i measured the temperature and it's at about 205 degrees the 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 up to temperature i'm going to measure out my vinegar now i have one gallon of milk in the pot and i'm going to put in 1 3 of a cup of vinegar it doesn't 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 i'm going to start pouring it in i'm going to have you guys come up close to see that because it's super amazing to see that the the cheese curds start separating from the way almost instantly and it's really kind of fascinating to see so i'm gonna grab the camera and see if i can show that to you okay so there's the hot milk over there and i'm doing this all one-handed so bear with me i hope that you can see how cool this is so i've got the vinegar i'm just gonna dump it in like that and then i'm just going to just i'm just going to stir it gently to get it all kind of incorporated into the milk but then i'm gonna just stop doing this you can leave this you can leave this the spoon in there i hope that you will be able to see this can you see like the dark liquid darker looking liquid like over here that's the way and the curds are starting to kind of come together and separate out from the way it's pretty awesome now i'm going to move this off the burner and i'm going to put it on one of the cold burners and i'm going to leave it for 10 minutes just to let all of the cheese curds become separated from the whey and then i'll show you after that what to do see how cool that is there you can see it really plainly maybe if i move the spoon a little bit that's not as neat but oh there see can you see how it's separating anyway after it cools off a little bit you'll be able to see it even even easier anyway so i'll be back and i'll tell i'll show you what to do in 10 minutes okay it's been about 10 minutes and you can really see that the curds have separated from the whey really nicely all right so on to our next step okay so i have the cheese still mixed in with the way back here and i need now to strain out to separate the curds from the whey so we need to strain that and the way that we're going to do this is um i have a large pot here that's going to catch all the way if you want to do this in your sink you can do this in your sink and let the whey all 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 do a video on all of the things that you can do with whey after you make your cheese but not today so i'm going to save the way at least some of the way and in order to do that i'm going to use this big pot and next we need a big colander so that when we pour the cheese through it has a place to sit but if you just pour it through all of this your cheese is going to get all stuck in there and it's going to be a big mess so you need some kind of towel or a cheesecloth um you know this is an old flower sack that's been made into a towel these were given to me from kevin's family his grandma actually made these and then like did some embroidery and stuff on them but it's common to be able to find these in the stores now i don't know if they're called tea towels or flour sac towels you could also use cheesecloth and i'm just going to drape it over here and push this down because everything will pour through here you'll get all the curds in here all of the cheese and all the whey can flow through so it's really not very hard you just pour it on in there so i'm just gonna let this drain in here for at least another 10 minutes um i noticed in my big red pot that there is a little bit still hanging out in the bottom um and so i'm gonna just scrape that out and add that to the strainer [Music] now i just started working on autopilot because that's just what i do and i forgot to give you this one tip okay once you are finished with um your pots and your spoons and your cloth and and everything you need to wash them up right away because if any of this stuff dries it's like concrete to get off it is terrible let me tell you i have learned that lesson before the hard way probably more times than i want to admit just because i've been busy i'm tired and i don't want to deal with that but really at this point now i just poured that in there the spoon is still in there because i'm going to be working with the spoon again but this pot needs to get in to the sink and i need to rinse it out and get all of that all of the little cheese chunks and stuff off of the side and off the bottom of the pot otherwise i'll be in big trouble so the cheese has set long enough and enough of the whey has drained out into the pot so the next time the next thing i'm going to do is i'm going to season it with salt this is also the same time that you would season it with any other seasoning whether that's dill or oregano basil you know fresh herbs or dry herbs i don't know there's just tons of possibilities but today i'm just going to do plain and i'm going to do one tablespoon of the pink himalayan salt i'm going to sprinkle it on top and then i'm going to mix it in with the spoon you know one tablespoon of salt sounds like a ton but i don't know what it is about making cheese that when you mix it into the cheese like somehow it all like disappears and the flavor of it disappears okay so this is it feels like it's sticking a little bit to the um to the cloth but it's really not it's so easy to just take your spoon and just like peel it off and uh you know break break it all up and then the way that you're gonna stir this because you're just gonna stir it still in this in this towel because you're gonna use this towel more again in the future okay so i'm just gonna chop that all up and mix in that salt mix that all in okay you don't want these big chunks because then you're going to bite into a piece of cheese that doesn't have any salt and it's not going to taste bad it's just not gonna taste it's just not gonna have much flavor so the salt really really brings out the nice flavor of this homemade farm cheese or farmer cheese okay that's done now the next step is that we are going to squeeze out the rest of this whey and the way that i'm going to do this is i'm going to gather up all these ends gather up all the ends and i'm going to start twisting now this is a little hot i'm going to start twisting this with my hand so that more and more of that whey is squeezed out now if you need to take a little break and let your hands cool off careful kind of gets a little scary there okay so i'm going to push this aside and then what i do is i try to press out as much more 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 get that as much as i can and then i'm actually just going to use my body weight to get out as much of that way as i can and it will absorb into this towel as much as you can and then we're going to we're going to take it out of here and i'll be in this nice little round of cheese see how amazing that is now i'm going to get my one of my glass containers here and get one of my glass containers i'm going to put it in there just like that into a round 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 i'm done when it's done hardening then i can make a choice this is about twice as much cheese as i really want out in the refrigerator at one time generally what i do is i cut it in half i keep half of it in the refrigerator for us to eat and i put the other half in like a vacuum seal bag in the freezer for another time this just thaws out like a dream in the refrigerator a couple days ahead of time before you need it or before you want to you know give it to some friends or whatever just pull it out and put it in the refrigerator and let it thaw out on its own in the refrigerator it just does 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 some fresh cheese in there already so both of these are actually going to go in the freezer for another time but i'll cut it in half put it in a vacuum seal bag in the freezer date it put uh what's on it you know label it and that's it so um you know i've got a pot full away that i need to put in some jars in the refrigerator to use another time and i promise to teach you several things to do with the whey and i'll just put this in the fridge to finish up and that's it how easy was that three ingredients um you know it took me like an hour from start to finish to do to do this it's not very it's not very difficult and it doesn't take a whole lot of time so there's homemade fresh farm fresh cheese if you enjoyed this video if you'll give me a thumbs up i'll definitely appreciate it if you have questions or comments go ahead and use that comment section below if you haven't subscribed yet go ahead and press the subscribe button and the notification bell so that you can find out every single time we put out a new video which is uh five or six days a week these days monday through friday for sure sometimes a bonus one on saturday so until next time you guys you guys take care and god bless thank you so much for stopping by the homestead today we really appreciate everybody wanting to be part of our lives join us for new videos every day monday through friday and don't forget to hit the subscribe button below and also don't forget to check out the videos over here on the side and until next time thanks for stopping by the homestead and god bless

Channel: Living Traditions Homestead

Views: 1,270,385

Keywords: living traditions homestead, how to make homemade cheese, farmers cheese, farm cheese, raw milk cheese, fast raw milk cheese, raw milk, cheese, raw cheese, easy homemade cheese, cheese making, homemade cheese, fixitsamo, How to make Cheese at Home, How to make ricotta cheese, how to make cheese from milk and vinegar, cheese ball recipe, easy quick cheese recipe, Homemade Simple Cheese, vinegar, milk, easy recipe, cheese curds, brothers green eats, sustainable pantry

Id: e6Uxa22sAcs

Length: 19min 15sec (1155 seconds)

Published: Tue Aug 22 2017

Reddit Comments

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