How to Make Cheese Without Milk or Rennet
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How to make cheese without milk or rennet

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How to Make Mozzarella Cheese (2 ingredients: Milk and Vinegar)
25min · 6 servings

 

Ingredients
 • 6 cups whole milk
 • 2 cups heavy cream
 • 1 tsp kosher salt
 • 4 tbsp white vinegar or fresh lemon juice

Instructions
 • Heat milk, cream, and salt over medium heat until it just begins to boil.  On a thermometer, it will register 190 degrees F.
 • Turn off the heat and add the vinegar or lemon juice and stir.
 • Let sit for 5-10 minutes to allow curds to form.
 • Line a large sieve with two layers of cheesecloth and pour curds into cheesecloth, letting whey drain into a bowl.
 • Allow to drain for 1-2 hours, or overnight in the fridge for thick ricotta cheese.
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Homemade Fresh Mozzarella!   Ingredients:  1/2 gallon whole milk.  You can use either pasteurized or raw, but not ‘ultra-pasteurized’ milk.  7 Tablespoons white distilled vinegar  1/2 - 1 teaspoon salt   Recipe makes approximately 8-9 ounces of fresh mozzarella.   Directions:    🫕 In large pot, warm milk to 115°. -120° F stirring continuously with a slotted spoon.   Once temperature is met, add vinegar and keep stirring for 30-60 seconds.  Remove from heat and cover with lid. Let sit for 5-10...
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