This may seem a bit superfluous, and maybe it is, but cheese is a great way to add protein and fats to meals. Getting protein and fats may not be an issue now but if it were to become an issue cheese making can be an invaluable skill. Even if you don't like cheese it would be great for trading in a barter style economy and if nothing else it can be a fun hobby.
This is a simple method for making what amounts to cottage cheese. The recipe makes a lot so you may want to half it. Switching up the format a bit here we will start with what you will need.
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What you'll need:
- -Heat source
- -1 Gallon of milk (The less pasteurized the better)
- -2 teaspoons of salt
- -1/3 cup of lemon juice
- -1/4 cup of white vinegar
- Cheese cloth
- Large pot
- Thermomotor
- Colander
- -Pour the gallon of milk into the pot
- -Add the salt and heat to 185 F, stirring occasionally so as not to burn the milk
- -While it is heating up mix the 1/3 cup of lemon juice and ΒΌ cup of white vinegar
- -Once the milk is 185 F we add the lemon juice/ vinegar mix and let sit for 10 minuets
- -It should separate into curds and whey, curds being the cheese and whey being the watery part
- -If the whey is not clearish you can add another teaspoon of vinegar and let it sit for another 2 minutes
- -Once the separation has occurred line the colander with the cheese cloth and pour the mix in
- You want to drain out as much of the whey as possible, I squeezed mine a bit but you wont be able to get rid of all the whey
- Once this is done, let it chill in the refrigerator for 2 hours. If you do not have a fridge just let it stand
Basic instructions:
I don't actually have a lot to add here except that this is a great tasting super mild cheese that you can add to eggs, sandwiches, or toast. Oh and I guess it isn't good for a super long time so be forwarned and use your judgment. As always if you have anything to add or if you have something you would like to see, maybe a correction, hit me up at tastybleach@airmail.cc.
Regarding the pictures, the first is just what you will need. Lemon juice, milk, cheese cloth etc. The second one is what my finished product looks like. Well mostly, I did squeeze it in the cheese cloth to get rid of as much whey as possible and that cleaned it up a bit. I have eaten it since making it and it was pretty good. It is very mild and took well to salt and hot sauce on eggs.
