- 1 gallon of milk
- White vinegar
- 1 box black seedless raisins
In a large stockpot, add a small amount of water to barely cover the bottom
of the pan. Add1 gallon of regular whole fat milk to the pot and bring to a
boil. Stirring helps the bottom not to burn and the milk to boil faster. NEVER
As the milk begins to steam, take about 1/4 cup of white vinegar and put it
next to the stove. When the milk starts to rise in the pan, add the vinegar in a
circular pattern. Take the pan off of the heat. Take a slotted spoon and start
helping the curds and whey separate (some people like to lightly salt the
cheese, if you would like to, add two good pinches of salt at this point).
After about 5 minutes you should have a good amount of separation. In the
sink and over a colander, double fold a cheesecloth and press into the shape of
the colander. Using thick, new kitchen gloves (the kind used for washing
dishes), slowly pour the contents of the pot into the cheese cloth, when all of
the curds are in the cheesecloth, gather the ends of the cheesecloth together
and twist. The VERY hot whey will come out and shape the curds into a ball.
Press to make it smooth and round. Twist and press two or three times only and
the place the cheesecloth on a plate in the refrigerator.
You do not want to twist too much or else the cheese will be crumbly. When
the ball has cooled, take it out of the cheese cloth and wrap it in foil until
you are ready to cut. Cut the cheese in slices down the ball so that you end up
with thick slices, and then cut the slices into cubes. Fill half of the plate
with cheese and place raisins on the other half of the plate and serve. The
cheese can last 2-3 days, slightly longer if salt was added.
by Christi Qazi / May 22, 2007