Part 1 of the cheese train
I’m guessing you’re here cause you a cheese lover am I right? I could be wrong too. Lol! Well whether you here out of curiosity or you’re actual cheese obsessed, everyone’s welcome. I received a request to do a homemade cheese recipe. I found that very interesting, so I started doing my research and I found billions of recipes of different types of cheese and I figured, why not do a cheese series, featuring different recipes of different types of cheese! So I named it the cheese train. Join the ride…
1-gallon whole milk
¼ cup white or cider vinegar
1 pinch salt
Pour the milk into a large pot, and heat until the temperature reaches 90 degrees or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
After the cheese is done draining, pat into a ball, and remove from the cheesecloth. Wrap it in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week. So that’s the end of episode one of the cheese train.
How to store Cheese
A resealable plastic bag will do the job, but it’s not the ideal storage solution for your cheese. The best way to wrap leftovers really depends on what you are wrapping. Below the list of kinds of cheeses and how to store each of them.
Whatever the sort of cheese, store it in the vegetable crisper of the refrigerator, where the temperature is cold and stable.
Use a fresh piece of plastic wrap or wax paper to rewrap cheese after each use.
The length of time you can keep cheese also differs according to the variety; in general, the harder the cheese, the longer it will last.
Hard, aged cheeses (Parmigiano-Reggiano, aged Gouda): First wrap in wax or parchment paper, then add a layer of plastic wrap.
Blue cheeses (Gorgonzola, Roquefort): Wrap in plastic wrap.
Semi-hard and hard cheeses (Cheddar, Swiss, Gruyere): Wrap in plastic wrap.
Soft, semi-soft, and stinky cheeses (goat, Camembert, Brie, Limburger): Place in a resealable plastic container.
For Fresh cheeses store in water (mozzarella or Feta): Leave the cheese in the original packaging, changing the water every couple of days.
Freeze softer cheeses, like mozzarella for roughly 10 minutes before grating.
Store grated cheese in a sealable bag.
It’s so easy to add grated cheese to salads, potatoes, scrambled eggs, on top of spaghetti, and many more varieties of food once it’s already grated.
Grated cheeses do very well when frozen.
You can freeze and entire brick of cheese as is.
Slice cheese before freezing it so as to hold it’s shaped a better after thawing.
Freeze cheese in an airtight freezer sealable bag, or vacuum-sealed bag.
Thaw cheese in the refrigerator. This means that if your cheese was in the freezer, thaw it by putting it in the refrigerator and wait till the ice is out.
Cheese can last in the freezer for about 3-6 months.
Cheese gets moldy when it’s exposed to the air that’s why it is aged and sealed.
Use press and seal type of wrap on the exposed end of a brick of cheese.
Make sure you press it all over the surface of the cheese and it will keep for a long, long time!
Stay tuned for part two of the cheese train, homemade mozzarella cheese.