Making Cheese and Yogurt

A Simple Cheese Recipe


Slowly heat a gallon of milk to 185 degrees F, using a stainless steel or enamel-ware pan (not aluminum). Add 1/4 cup vinegar. Keep the temperature at 185 degrees F, stirring the milk occasionally, for ten to fifteen minutes. A soft curd should form. Line a colander with cheesecloth. Pour the curd into the colander, and sprinkle with salt. Tie the corners of the cloth together and hang it to drip for a few hours. 

Add seasoning, such as dill, pepper or garlic; refrigerate. Eat cheese immediately, or keep it about a week in the refrigerator. 



Making Yogurt 


Either buy a yogurt culture or use an unflavored yogurt with live culture (such as Dannon) as your starter. 

Sterilize all the equipment with boiling water just before you start. 

Heat the milk to scalding and then cool it down to 110 degrees F. Put the milk into small jars or cups. Add one tablespoon of yogurt to each pint. 

Incubate at 110 degrees F for 3-6 hours or overnight. Use a commercial yogurt maker or put your jars of yogurt on a heating pad (warm setting) and cover them with towels. You can also set the jars in the oven right above the pilot light. 

If you would rather try one of our handy cheesemaking kits, you'll find three to choose from on our website. Also, we sell a number of helpful books and videos for cheesemaking. 

For a complete line of cheesemaking equipment and supplies click on our cheesemaking section.