Made my own cheese in 1 hr with milk, lemon juice and salt.

[CanadianBacon]

4 litters whole milk,
1 cup concentrated lemon juice
1 tbsp salt and 1/4 pepper.

Tastes like store bough cottage cheese to me with just a hint of lemon ( i used abit to much) I would cut down to 1/2 cup lemon concentrate or 3/4 lemon juice.

Heated the milk till it JUST started to boil, dumped in lemon, stired and turned off heat, stired for 15 min. remover and let stand for 20 min. strained in a clean cotten t shirt and squezzed all water out and seasoned and stired. Going to cold smoke it tomorow with apple and hickory chips ( because i was smoking i had to smash out almost all the milk. But if you just want to eat it leave abit in there so its creamy ) This is awesome on its own or on pasta.

Some people will also add abit of butter milk in, hot peepers and rennet ( rennet is a ingredient that will coagulate it more and make it close to mozzarella and is needed if you making hard cheese)

[pounsfos]

wow thats amazing

I've always wanted to get into making cheese (for a country that supplies 1/3 of the world with dairy, we pay an arm and a leg for dairy products)

[heartcut]

Rennet is made from the sphincter muscles of cattle (rennets).

[hitek redneck]

Rennet is made from the sphincter muscles of cattle (rennets).

Yep and is used in cheese making. I started majoring mozzarella last year and the recipes all call for it.

I never worry where things come from anymore.. you should see where Taurine (crap in red bull and other energy drinks) comes from.

and as not to highjack your thread.. that cheese recipe sounds interesting. Finaly consistency more like cottage cheese or cream cheese??

[CanadianBacon]

You didn't use any rennet?

No rennet, Close to ricotta but if you do add rennet it would be mozzerella, I just didnt have any on hand.

[CanadianBacon]

Rennet is made from the sphincter muscles of cattle (rennets).

Yep and is used in cheese making. I started majoring mozzarella last year and the recipes all call for it.

I never worry where things come from anymore.. you should see where Taurine (crap in red bull and other energy drinks) comes from.

and as not to highjack your thread.. that cheese recipe sounds interesting. Finaly consistency more like cottage cheese or cream cheese??

Close to ricotta, but once u press it it holds, I will add rennet next time.

[Halfbaked]

I have made cheese and used rennet. I thought I was the only wierd one but I guess the world is full of them. It was pretty good cheese. The hard part is getting the whole milk. I also made butter. Curds and whey are to dye for if you have not tied them. You know the little miss muffet sat on her tuffett. Sorry I will stop. I didn't mean to hijack.

[jedneck]

I also make cheese. Made a montsio that I age for 10 months . It is similar to Parmesan. Gonna do it again n make a pepperoni also. And a single malt wheat. Shit now I'm hungry.

[jedneck]

Will do soon as I get my recipe book back from a buddy.

[CanadianBacon]

I have made cheese and used rennet. I thought I was the only wierd one but I guess the world is full of them. It was pretty good cheese. The hard part is getting the whole milk. I also made butter. Curds and whey are to dye for if you have not tied them. You know the little miss muffet sat on her tuffett. Sorry I will stop. I didn't mean to hijack.

I have started to slowly start to make allot of my foods/drinks and stuff I use. Next goal is to learn how to skin and cut up game I hunt.

[bearriver]

True that! Paying someone to make your cuts is like paying to ruin good meat. I did it once. They stole half of my elk and the other half tasted like white tail.