Cheese is an ideal complement to wine.
While many cheeses are impractical to make at home, others, like vinegar cheese, are quite simple to prepare. Combining milk and vinegar creates a flavorful, moist cheese that you can use as a base for other cheeses, such as ricotta; or you can enjoy it as a spread on crackers or bread.
Instructions
1. Pour 1/2 gallon of milk into a large pot, and bring it to 180 degrees Fahrenheit, just below a boil. Use a food thermometer to test the temperature of the milk.
2. Stir in 1/4 cup of white vinegar, and watch the milk and vinegar curdle into curds and whey. The curds will look like slippery, gelatinous white solids floating in a yellowish, cloudy liquid, which is the whey.
3. Line a colander with a cheese cloth or muslin cloth, and sit it inside of a large mixing bowl.
4. Pour the curds and whey into the colander to allow the whey to drain into the mixing bowl, and place in the refrigerator until the liquid has drained completely. This may take several hours.
5. Remove the bowl and colander from the refrigerator, and discard the whey.
6. Wrap the soft mass of cheese in plastic wrap, and store it in the refrigerator for up to 10 days.
Tags: curds whey, milk vinegar, mixing bowl
