Making Cheese

Here is something fun for Madison and Carter, Grame and Grampa Thomassen Can help you with this, then make some really good Kraft Dinner. This is fun and easy, but might need a some fine tuning to add more flavor, but very edible the way it comes out of the fridge.

2 cups of milk

4 teaspoons of vinegar or lemon juices

salt (optional)

editSteps

Place two cups of milk in the saucepan, slowly bringing the milk to a boil while stirring constantly. It is very important to constantly stir the milk or it will burn.

Turn the burner off once the milk is boiling, but leave the saucepan on the element or gas grate.

Add 4 teaspoons vinegar to the boiling milk, at which point the milk should turn into curds and whey. Curds are the solid part, whey is the liquid part.

Stir well with spoon and let it sit on the element for 5-10 minutes.

Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey. The curds will be the cheese.

Press the cheese using the cloth to get most of the moisture out.

Open the cloth and add a pinch of salt if desired.

Mix the cheese and salt and then press again to remove any extra moisture.

Put the cheese in a mold or just leave it in a ball type form.

Refrigerate for a while before eating.