A few times during the last challenge I experimented with making cheese out of milk on the ragged edge. Since then I have done a little more experimenting, and here are my results.
Ingredients: Old milk, vinegar, salt.
I used whole milk and waited until it had expired by 8 days, never having opened it. I had previously used partial gallons that were near spoilage, but in this case I wanted to determine the yield on 1 gallon to accurately calculate the yield.
For 1 gallon of milk, add 1/2 cup distilled white vinegar. Add salt too, I don't know how much becuase I didn't add enough.
|See? There it is getting all clumpy. When the background fluid (the whey) looks pretty clear you're done stirring.|
|Now dump it into a collander lined with cheese cloth. drain as much whey off as you can.|
Tie the bundle, cover it with a plate and put a weight on top. I used a pizza tray with holes in the bottom and my SFS Hammer of Victory as the weight.
|A few hours later (I think I left it for 2 or 3) you have a very crumbly cheese. Yield on 1 gallon of whole milk was about 17oz.|
|Sure, you could age it for weeks in optimal conditions, or you could just build a smoker and chuck it in. I had previously smoked some queso fresco I bought in the store and knew it would work well.|
|Raw cheese goes in|