~Vinegar Cheese~
2 gallons whole cow's milk (or goat's milk)
2 tablespoons white vinegar (You may need more- I ususally do) (You can also use fresh squeezed lemon juice!)
pinch of salt
chives, green onions, parsley, toasted sesame seeds, or choice of flavors (a packet of ranch dressing mix works wonderfully!)
Directions:
1. Heat milk in large pot on stove until it almost boils. (but don't let it!)
2. Turn it off and add vinegar.
3. Stir as the curds seperate from the whey. The
curds will look like large lumps of cottage cheese, and the whey will
be like a yellow tinted water.
4. In your sink, line a colander with a thin towel or
cheesecloth and pour the curds and whey into the strainer.
5. Let all the whey drain away (note: if you have
pets they might like this as a treat, the whey is very good for them,
and high in protein). (It's also great cooled off and put in the garden)
6. Let the curds cool, then squeeze as much moisture out as possible.
7. Put in a large bowl and stir in salt and your choice of seasonings to flavor the cheese.
8. Press into a medium sized bowl, or roll into a tube inside of saran wrap.
9. Place in refrigerator and let it sit there for 2 days before tasting.
This makes a soft cheese that can be carefully sliced but is almost
spreadable as well. Unlike hard cheese, however, it does not melt. We
like it especially well with chives added to it. Also good with
pimiento, toasted sesame seeds, garlic, many things...
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This is nice to make and set out with crackers and fruit when you have
company. It's pretty, made ahead of time, and very easy. When your
guests find out you made it yourself they will be amazed :) They likely
will have no idea how simple it is to make. Cheese seems to be a great
mystery these days, even though it's traditionally been made at home
since ancient times, and in thousands of different ways.
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Posted by 
2006-Jan-7 - Yum!
Blessings,
Tam