The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

making cheese

dabrownman's picture

Many folks are putting cheese in theitr bread.  Why?  Because all bread including Cheese Bread tastes good.  Especially, if you put bacon in it.  Fresh cheese making is easy, way easier than making bread.  Here is how.

Fresh Cheese


 4 cups whole milk

1/4 C vinegar or juice from a lemon or ¼ C of yogurt or 1tsp of citric acid dissolved in water (what I normally use.).


 Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve over a bowl.  Rinse with clean water while in sieve to get rid of the vinegar.  Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar, rice container or huge #10 Hominy can like I do..

 Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer fresh cheese.

Remove the fresh cheese from the cheesecloth, and use the fresh immediately, or refrigerate in a covered container for up to 5 days

Optional Additional – after 1 day draining in refrigerator

Leave in cheese cloth and soak in 6% salt water solution for 24 hours.  Remove from cheesecloth and lightly salt the surface of the cheese.  Wrap in parchment paper and let age in refrigerator for 60 days lightly salting every 7 days for the first 21 days.

 WARNING -  Be very careful here as you are now into hazardous to your health mode if you don’t know what you are doing…… and make a mistake that can – and will kill you and anyone else that eats your mistake


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