If you want to make pot cheese at home, there are a few guidelines you should follow. These include the following step by step points:
•Put a large pint of fresh milk on a high stove. The result you get will depend on the type of milk you use. So for instance, if you use full fat milk your cheese will end up looking soft and creamy. Skimmed milk will produce a more firm and squeaky cheese.
•While the milk is heating on the stove, make sure you keep stirring it until it is just about to come to the boil. It is vital you keep stirring as milk has a tendency of burning very easily.
•Just when the milk is about to come to the boil, take it off the heat and add in some lemon juice.
•Once you have the lemon juice in the milk, keep stirring until the whole mixture begins to separate. Once you see the whey (a clear/yellowy fluid) and the curds (white chunks) this means the cheese is almost ready. If the mixture does not separate you may need to add in some extra lemon juice before proceeding.
•When the step above is completed, drain off the whey as the curds are actually your finished pot cheese.
•As this cheese is very mild in flavour you may think about adding some seasoning to it such as salt or pepper.
•Put a large pint of fresh milk on a high stove. The result you get will depend on the type of milk you use. So for instance, if you use full fat milk your cheese will end up looking soft and creamy. Skimmed milk will produce a more firm and squeaky cheese.
•While the milk is heating on the stove, make sure you keep stirring it until it is just about to come to the boil. It is vital you keep stirring as milk has a tendency of burning very easily.
•Just when the milk is about to come to the boil, take it off the heat and add in some lemon juice.
•Once you have the lemon juice in the milk, keep stirring until the whole mixture begins to separate. Once you see the whey (a clear/yellowy fluid) and the curds (white chunks) this means the cheese is almost ready. If the mixture does not separate you may need to add in some extra lemon juice before proceeding.
•When the step above is completed, drain off the whey as the curds are actually your finished pot cheese.
•As this cheese is very mild in flavour you may think about adding some seasoning to it such as salt or pepper.