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Quick Cheese

Submitted by: cindyp on May 8, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
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Quick Cheese

A very quick, easy cheese that has the consistency of Velveeta, melts nicely, and tastes good!

I got this recipe from a friend of mine whose family just created a cookbook. Many of the recipes were her mother-in-laws and many date back to the 1800’s. Grandma’s Old-Fashioned Cooking & Canning.

Difficulty: Easy

Servings: 1 1/2 pounds

Ingredients

2 1/2 gal milk
2 c white vinegar
3 tsp baking soda
3 tsp salt
2 Tbsp butter
1/2 c sweet cream
(Opt) Cheddar cheese powder or cheese coloring **I did not use anything, so it looks like plain white cheese.


Directions

Heat milk to 128 degrees. Slowly pour in white vinegar to sour the milk. Stir all the time you are pouring in vinegar. Cover and let sit for 1 hour.


Drain and really work in baking soda and salt. Let sit 1/2 hour. Cut or tear into small pieces.

Melt butter in a saucepan and add sweet cream. Stir, then add cheese pieces and melt over low heat. The cheese powder may be added, if using.

** I poured into a cottage cheese container as a mold and after it “hardened”, I ran a knife around the edges so the cheese would slip out. Then I keep it in a rectangle plastic covered dish, so I can take it out to slice it.

I yielded 1 1/2 pounds from this recipe using 2 gallons of milk.

Categories: Homemade Cheese, Soft Cheeses

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Reviews

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  1. 5-8
    10:18
    pm

    This sounds like it would be great for mac & cheese! (At least for those of us who really like just pasta and a very creamy cheese, like that old stand-by Velveeta.)

  2. 5-15
    8:05
    pm

    I made this..the first batch went to the pig.
    than I didn’t take the cheese out of the strainer when I added the soda/salt mixture.
    Kept it in there..and slowly heated it accordingly the recipe after 30 minutes.

    It is delicious, reminds me of a young Gouda cheese.
    The 3rd batch is cooling of right now…with garlic and pepper spices.

  3. 11-17
    12:05
    pm

    Should you use whole milk for this or is 2% OK? Thanks!

  4. 11-17
    1:15
    pm

    Thanks, Cindy. I may try this this weekend. 🙂

  5. 12-1
    3:28
    pm

    I hate to ask, Cindy, but is that much vinegar (2 Cups) the correct amount? Seems like alot, is all.

  6. 12-1
    3:34
    pm

    Ype, 2 cups. You’re souring 2 1/2 gallons of milk. It will make a cottage cheese chunky type of curd.

  7. 6-5
    11:32
    am

    Has anybody used this recipe substituting soy, coconut or almond milk instead of the cow’s milk?

  8. 9-22
    12:04
    pm

    Has anyone tried smoking this cheese in a cold smoker?

  9. 9-24
    7:16
    am

    Okay – I tried smoking it. It doesn’t turn out too pretty. I think it’s just too soft. I made a bowl out of foil and put in that. The top exposed section gets a thin layer smoked but the middle gets runny from the little bit of warmth. I went ahead and flipped it once and let it go. It’s in the fridge “resting” now. I’ll see what it’s like in about a week. I think I am going to have trouble getting it out of the foil. I gave it a quick little taste when I took it off and it tasted pretty good! I may just need to play with my method of doing it and find something else to smoke it in so it can spread out thinner.

  10. 1-20
    8:12
    am

    Can you make this using citric acid instead of vinegar? The 30 min. moz recipe uses citric acid, which would seem to be a lactic cheese and I could go from that stage and follow Suzanne’s recipe. Trying to teach folks to use what is avail. here. Vinegar is avail. but pricey.

  11. 8-5
    3:32
    pm

    Hi Cindy,

    Could you please share where that Grandma’s Old-Fashioned Cooking & Canning book can be bought? I searched around and couldn’t find it.

    Thank you

    Vlad

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