How to Make Cheese in 7 Basic Steps

How to make cheese in 7 basic steps with equipment that you can find in your kitchen at
home. Cheese making is very satisfying. Just make sure that all cheese making equipment
has been thoroughly sterilized before you use it as rogue bacteria will spoil your final
product.

The 6 Main Types of Cheese

When you first start making cheese you will probably start off with a simple cottage cheese,
as this is one of the easiest cheeses to make. However, despite using the same ingredients,
there are 6 different main types of cheese.

1. Hard: Parmesan
2. Semi-Soft Smooth: Port du Salut, Taleggio, Munster
3. Semi-Soft Crumbly:  Blue veined Roquefort
4. Firm: Swiss, Cheddar
5. Soft and Ripened: Brie, Camembert, 
6. Fresh and Soft: Cottage cheese, Cream Cheese, Mozzarella

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Whatever cheese you make, other than fresh and soft cheese, all the others should stand at
room temperature for 2 - 3 hours before serving as it tastes better than serving it cold
from the fridge.

How to Make Cheese and What Milk to Use

Raw milk these days is almost impossible to get hold of for cheese making, unless of
course you have Daisy in the backyard that you milk twice a day. But for many of us who
want to make cheese, we have to rely on making cheese from store bought milk. Where you
can, buy whole milk that has been pasteurized as it has a higher butterfat content than
low-fat milk, and you need this property in the milk, but don't buy homogenized milk. 

If you are buying store-bought milk to make your cheese you will need to add calcium
chloride back into the milk as the pasteurization process removes this from the milk.
Adding calcium chloride into the milk will help firm up the curd. Having said that, I have
made cheese quite successfully with store bought non-homogenized milk without adding
any calcium chloride back.

Using UHT milk for cheese making is also never successful as the high heating process it
goes through affects the whey proteins and your milk will not form curds.

When purchasing your milk for making homemade cheese, just make sure that it is fresh.

Rennet and Cultures for Making Cheese

Rennet is important for you milk to coagulate. You can get animal rennet that comes from
the lining of livestock's stomachs, or you get vegetarian rennet that is made from certain
plants. 

Either one will work well and comes in either tablet of liquid form from cheese suppliers. 3
drops of liquid rennet or 1/2 tablet rennet are usually diluted in a 1/4 cup of cool water.

(See here below- if you are interested in making your own liquid
rennet.)

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 How to Make Natural Rennet from Animals and
Plants
The History of Rennet
It is said that rennet was discovered thousands of years ago when people used stomachs of
animals to carry milk in. As they traveled from place to place it soon became apparent the
milk that they were carrying had started to turn to cheese.

We now know that the stomach of animals contains mainly chymosin which is responsible
for the coagulation of milk.

Since our understanding of how milk becomes cheese has improved we also know that is is
not just animals that can contribute towards this process, but we can also make cheese
using plant based rennets.

How to Make your Own Animal Rennet

You can make rennet from almost any young animal's fourth stomach that has been salted.
The animals involved are either a suckling calf, an unweaned lamb, a baby goat or a young
piglet.

In general, it is the stomach of the calf that is preferred as it makes a more superior
cheese, especially hard cheeses, and there are a number of different ways in which one can
go about preparing the stomach to cure and preserve it for your cheese making.

Any of the animals mentioned above should be slaughtered at not more than 2 days old. If
you have lost lambs soon after birth, and you are a cheesemaker, then these stomachs
would be ideal to use. The stomach of a newly killed animal will contain traces of curd and
these should be washed and removed, otherwise if not, your cheese will end up tasting
very strong and unpleasant. 

Once the animal has been killed you will now need to prepare the stomach, by first
washing it, as advised, followed by salting it. Now there are a number of different methods
of doing this, you will have to decide which method is best for you.

There are those who do nothing more with the stomach other than to salt it liberally with
handfuls of salt on both sides pressing the salt into the flesh with a rolling pin, rolling it up

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and then hanging it in warm, dry place. 

Others leave the stomach to bathe in a strong brine bath for a few days and then hang it
up to dry. There are others who will take several washed stomachs, salt and layer them,
and leave them in this dry salted state until the following cheese making season. 

Those stomachs that have been preserved in a brine bath for rennet making are removed,
drained and spread out on a flat surface before being salted again, front and back, rolled
up and then hang up to dry in a warm dry place until needed.

There are also those who take the stomach and prepare it in the same way, but use it
differently. Here the calf stomach is cut into 1/2 inch squares and then packed away in a
large jar packed with salt. Before using the rennet the pieces you will want to use will be
soaked in water for 1/2 hour and then washed well. The rennet is then tied together with a
piece of string before being immersed into the milk to get it to coagulate.

Yet another method, is again to use the calf stomach but this time to salt it and then cut it
up into strips and dry it as you would jerky. Then once it has dried out, cut these strips
into 1 inch square pieces. Add it to your milk to start the process. Each square is equal to 2
drops of liquid rennet.

Whatever method you choose for preparing your homemade rennet, the salted stomach has
to be left to cure for at least 12 months before it can be used. Only then will it produce a
strong rennet good enough to cause your milk to coagulate and produce good cheese. 

Never be tempted to use the rennet before-hand as you will be very sorry with the results
as your cheese will be full of holes, and can even make the cheese blow out.

The Process of Making and Using Homemade Animal Rennet

Take the entire stomach that has now been dried over the last year, and pour 1-3 quarts 
of water for each stomach and leave it in this water for 2-3 days. Then skim and strain this
liquid. What you now have is liquid rennet which is ready for immediate use.

As there are different ways in curing the stomach, there are also different ways in which
you can make the liquid rennet, although the above method is the most common.

The method where many stomachs were used in layering, these can be prepared in the

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same way. Pour 2 quarts of water over each stomach, let is stand no more than 2 days in
this water, and then remove the liquid and use. 

Water used in Making Rennet

Only ever used pure water, and never from the tap. There are some who use a clear whey
instead of using water, which is also fine. If you want to get creative you can also add
aromatic herbs and even lemons to the mix.

How to use your Homemade Rennet

You will be able to use your liquid rennet by pouring it into milk that has been warmed  to
90 - 95 degrees F. and depending on the quantity of your milk, you will use either a
Tablespoon to 1/2 pint if you are using 30 - 40 gallons of milk.

Never add more rennet than necessary. Too much rennet results in tough curds, and the
possibility of your cheese blowing out when it is set aside to dry. It can also affect the taste
of the cheese.

Adding too little liquid rennet will cause a delay in your cheese making process and the
butter fats separating from the curd.

If conditions are right your milk should start coagulating after 15 minutes. However you
may even have to wait longer, up to 90 minutes if the quality of your rennet is not as
strong as you think it is.

Make sure that the curd is broken as soon as the milk has become fully coagulated. If you
allow the milk to stand longer than necessary before breaking the curd your cheese will
end up hard and tough. 

Making Rennet from Whey

You can use whey from a previous batch of cheese as a rennet. Reserve 1 quart of whey
and use this as rennet for coagulating your milk. You can use 1/4 cup of the whey to work
on 5 gallons of milk. 

Replace the 1/4 cup each day from the next batch of whey. If you make cheese every day,
you can continue to use the whey for rennet every day for 14 days. After that the potency
of the whey will start to fall off, and you would be better to start again with a fresh batch.

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 Making Vegetarian Rennet from Plants
If you wish to make a vegetarian rennet you can do so using the following plants:

 nettle leaves
 butterwort leaves
 mallow
 yarrow
 teasel
 knapweed
 lady's bedstraw
 thistles
 fig tree bark

There are 2 ways of using the plants. One of the simplest ways is to take enough plant
matter and crush the plants in a large pestle and mortar until you get enough of the juice
from the plant which then will allow you to coagulate the milk.

Another way is to use the leaves dry. If you are making rennet from nettles, once you have
harvested the leaves chop them finely and leave them to dry. Then make 6 cups of very
strong nettle tea and mix with 4 cups of un-iodized salt. There is no specific amount for
each quart of milk used but add just enough to get the coagulation that you need. 

You will have to experiment and add 1 tablespoon every 15 minutes to judge. Just
remember to keep your milk at the required temperature, while you wait.

The only drawback of using vegetarian rennets for hard cheese that need to be aged for a
long time, they tend to develop a slightly bitter taste.

Final Tips:
Whatever rennet you use, if you store it in a fridge, your rennet will last 3 months. Some
say up to a year, however, 3 months on the safe side as the older the rennet, the more
bitter your cheese will be. 

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Don't expose your liquid rennet to light as the light will cause it to break down. 

Remember to bring your rennet that has been in the fridge back up to room temperature
before you use it, as temperatures below 50 degrees F. will cause the activity of the rennet
to be suppressed.

If you are using a recipe that is using rennet in tablet form, you can substitute 
1/4 teaspoon normal strength liquid rennet for half a rennet tablet.

Cultures are either mesophilic or thermophilic. Yogurt is an example of a thermophilic

culture, while buttermilk is an example of a mesophilic culture. You can either make your
own cultures, or you can buy them from your local cheese supplier.

STEP 1: HOW TO MAKE CHEESE - EQUIPMENT

Traditional Cheese Making Equipment

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You will need a large, heavy-based pot for warming the milk in and a colander to assist in
draining the whey. You will also need a ladle that has holes in the bottom to allow the
curds to drain off the whey. Cheesecloth or butter muslin is required to further help in
draining the excess whey. 

You will also need a long-handled knife to cut the curds and a thermometer that can clamp
onto the edge of the pot. This is important, because if you don't you will be measuring the
heat of the pot itself, not the contents. 

Finally, if you want your cheese to look fancy you can buy a cheese mold. However, I have
made do with round stainless steel cutlery holders, which work just as well, or plastic
bowls that have holes to allow the whey to drain off.

STEP 2: HOW TO MAKE CHEESE - BRING MILK TO ROOM TEMPERATURE

To be successful with your homemade cheese making, you will need to bring your milk to
room temperature before you start. You can do this by taking the milk out of the fridge for
1-2 hours before hand, so that you can start.

STEP 3: HOW TO MAKE CHEESE - HEAT THE MILK

When making any type of cheese the next step is to heat the milk. This is necessary for the
sugar in the milk to covert to lactic acid. The presence of lactic acid is necessary for your
milk to coagulate and helps the curd separate from the whey.

STEP 4: HOW TO MAKE CHEESE - HOMEMADE STARTERS and COMMERCIAL

STARTERS

Your starters are those additives that react with the milk, further aiding the process of
converting the sugars to lactic acid. 

These starters may be lemon juice, vinegar, buttermilk, yogurt, or dried cultures from
cheese suppliers in the form of mesophilic or thermophilic cultures, each of which when
added, will result in a different type of cheese.

Make your own Natural Cheese Starter

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 You can make your own homemade cheese starter for cheese making. Although not
difficult to do, and although the recipe below is an old, traditional recipe, many people
stopped using it because a homemade cheese starter didn't give standardized results. As a
result commercial starters were then favored. However, for those of you looking for a
homemade cheese starter recipe, here it is.

Method:

 Take about 1 quart of clean, new milk and place in a previously-scalded vessel and
allow to stand in a clean area till it sours.
 If the temperature has been kept at from 70 to 75 Fahrenheit, souring will take
place in about 24 hours.
 The top is skimmed off and thrown away, and the remainder well stirred into 2 or 3
gallons of separated milk, which has been previously heated to a temperature of 185
Fahrenheit, for 20 minutes, and then cooled to 75 or 80 Fahrenheit.
 This is again put aside for a further 24 hours, and it is stirred occasionally at first.
 By the next day the starter will be ready for use.

A fresh lot of separated milk is inoculated each day with a little of the starter, and you now
have a continuous supply of homemade starter for making cheese.

Sufficient starter should be added to each lot of separated milk to ensure its souring in
from 20 to 24 hours. After being in use for some time a starter will need renewing, the
length of time it will take to renew will depend on what sort of conditions it has been kept
in.

If the homemade starter has been kept in clean conditions, the separated milk properly
pasteurized, and the top always skimmed off and thrown away before using, it will last for
a considerable time. 

However, if the homemade starter is kept under less favorable conditions it will need to be
replaced more regularly. 

Always keep your starter covered with a piece of thin muslin to keep out dust, etc., without
excluding the air.

A fresh lot of separated milk is inoculated each day with a little of the starter, and a
continuous supply thus maintained for use.

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When you add your starter, make sure that it is well stirred through the milk for even
distribution. After that, leave the milk alone and don't touch it so that the coagulation
process can take place.

STEP 5: HOW TO MAKE CHEESE - ADDING RENNET

After your milk has been left to ripen, you can start adding your rennet. However, using
rennet is a bit of a science as if you add too little, your milk won't develop curds, and if you
add too much, your milk will give you curds that are too dense.

Dilute your rennet as above, and when you add it to the milk, stir it thoroughly for even
distribution. After the rennet has been added, the milk is again left undisturbed so that the
curds can form.

STEP 6: HOW TO MAKE CHEESE - CLEAN BREAK & CUTTING THE CURD

When your curd has formed, and you have the clean break that you are looking for, you will
need to take that long-handled knife mentioned earlier and cut the curd into 1-2 inch
blocks. When doing this make sure that the knife goes all the way down to the bottom of
the pot.

So how do you know when your curd has reached that stage of a clean break? If you put
your finger into the curd and pull upwards the curd should break away and whey should
pool in the hole that has been left behind. If it doesn't, you will need to wait a little longer.
Patience! ...

STEP 7: HOW TO MAKE CHEESE - CURDS & WHEY

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This part of the process always reminds me of Little Miss Muffet! However, I digress! Back
to the job of cheese making. What you want for making cheese is of course the curds.
However, never throw the liquid, called the whey, out. 

Any excess whey can be fed to chickens and pigs on the homestead. More importantly, as a
baker it is like manna from heaven. Substituting milk or water for whey in muffins,
homemade bread, pancakes and cakes will result in an excellent finished product, light and
moist; you will surprised at the results.

Place your butter muslin, or cheesecloth in a colander and with your slotted spoon, scoop
the curds out of the pot and into the colander. Collect the whey at the bottom by placing
your colander in another bowl. Leave it to drain like this until all excess whey has been
removed.

HOW TO MAKE CHEESE - CONCLUSION

So you can see, that by making sure that your equipment has been sterilized, and that you
have the right type of milk, rennet and cultures, in 7 easy steps, you too could me making
homemade cheese. We have a number of Cheese Making Recipes, from the simple to the
more complicated if you are ready to start.

Cheese Making Recipes Delicious Homemade

Cheese
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Follow these simple cheese making recipes to make homemade cheese. These are genuine
recipes made by homesteading wives in times gone past. Enjoy the experience and don't
forget that you can join in the discussions and fun by making contributions of your own in
the form below. We would love to hear from you and your cheese making experiences.

Making cheese is an art, but also fun! If you already know how to make cheese we have a
cheese making recipe or two for you. Some of these cheese making recipes are very old
and have come from old English homesteading wives. If you don't know how to make
cheese, then pop across to our page on How to Make Cheese.

Making cheese is not as complicated as modern instructions found on websites and in

books indicate. Do you think 8000 years ago, when cheese making first started that your
ancestors had ingredients like calcium chloride, annatto coloring to make the product more
yellow, or red or black wax to finish it off? Of course not! And you don't have to own a cow
or a homestead to make your own cheese.

Old-Fashioned Cheese Making

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 Simple Cheesemaking Recipes

For those of you who are just starting out making cheese it is best to start with the easy
cheese making recipes first. 

Cottage Cheese Recipe 1

Place 4 pints of organic milk heated to blood heat into a basin. Add 1 plain junket tablet
crushed in a little water. Leave to set.

Separate curds from whey by hanging in several layers of muslin or cheese cloth. Drain for
about 12 hours. Add salt to taste and if you like parsley or chives.

Cottage Cheese Recipe 2

Place 2 pints of milk into a pot and bring to the boil. Add juice of 1 lemon. When the milk
begins to curdle, remove from heat. Strain into several layers of muslin or cheese cloth. Do
not squeeze but allow to drain for 12 hours hanging up. 

After 12 hours of draining, press under a weight so that it becomes flat and all the
moisture has been removed. Using a block of wood with a gym weight works well.

This cheese and the whey can be used in the following recipe, but just go easy on the chilli
powder:

Matar Panir Cheese Recipe

8 oz. panir
1 large onion
8 oz. tomatoes
4 oz. shortening
1 teaspoon turmeric
1 teaspoon ginger, powder
2 teaspoons coriander, powder
1 teaspoon chili, powder
1 pound peas, shelled
1/2 pint whey

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salt to taste

Cut the cheese into 1 inch squares. Slice the onion finely and chop the tomatoes. 

Heat fat and fry the pieces of cheese till pale golden. Remove and keep aside. In the same
fat fry the onion until pale golden, add spices and fry for a minute. Add tomatoes, peas,
whey and salt.

Cook over a low heat until the peas are tender, add the cheese and simmer for 15 minutes.

Age is something that doesn’t matter, unless you are a cheese!

CHEESE BASICS to MAKING CHEESE

For detailed information on making cheese, see our page How to

Make Cheese.

Here are the cheese making recipes for you to get on and do it, once you know how.
However, there are some basics to cheese making that we need to summarize, for a
successful outcome.

* All equipment and utensils should be scrupulously clean. This is not just for hygiene
sake, but it could ruin the outcome of your cheese if your equipment has not been

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sterilized properly. This includes making sure that any detergent residues from your
dishwasher, or hand washing have been totally removed before beginning.

* The most successful cheeses are made using raw milk, although it is not impossible to
make cheese using store milk. However, in doing so many more additives need to be used.
Therefore, if you can, use raw milk at all times.

* When using rennet always dilute it with 3-4 times its volume with cold water before
adding it to the milk.

* When salt is added to the cheese make sure that it is either dairy salt, kosher salt, cheese
salt or non-iodized salt. Using ordinary iodized table salt will kill or retard the growth of
the starter cultures of your cheese.

CHEESE MAKING RECIPES for BUTTERMILK CROWDIE 

This is a traditional Aberdeenshire cheese making recipe. When making cheese with this
recipe, a delicious crowdie is made from the buttermilk. Raise the temperature of the
buttermilk to 140 degrees F. Hold it at this temperature for 15 minutes, stirring
continuously. Cool to 90 degrees F. Settle for 20 minutes and then run off the whey.

Ladle the remaining curd into a cheese cloth on a draining rack and tie cloth, tightening as
drainage takes place. This is usually completed within 6-8 hours. When ready it should
cling together when pressed in the hand.

Mix with a small quantity of good cream, and add salt at a rate of 1/4 oz. to the pound of
curd. This is ready to use immediately.

CHEESE MAKING RECIPES for CARAWAY SEED CHEESE 

To 6 gallons of milk, heated to blood heat, add 1 tablespoon of rennet. When curd is set,
break with hand. Let it settle for 15 minutes, then pour off whey.

To the curd add 1 dessert spoonful salt, 1/4 oz caraway seeds, and 2 tablespoons of fresh
cream. Stir all together, and press into cheese-press lined with muslin or cheese-cloth.

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Leave for 3 days - adjusting the sides of the press if necessary when cheese sinks. Keep for
2 months before eating. This recipe for making cheese can be adjusted where, if you don't
like the caraway seeds, then leave them out.

CHEESE MAKING RECIPES for CORNISH CHEESE

Place milk on stove and bring to 94 degrees F. Then cool off to 88 degrees F. before
adding the rennet. You will need rennet to the following proportions when making cheese:
1 dram (3.6 ml) rennet to 2 gallons of milk, 2 dram (7.2 ml) rennet to 5 gallons of milk, 3
dram (10.8 ml) to 9 gallons of milk, 4 dram (14.4 ml) to 12 gallons of milk.

Put every 7.2 ml of rennet into 4 times as much water and pour into milk when the milk
reaches 88 degrees F. Deep stir for 3 minutes, then top stir until set. Take count of the
time the curd takes to set, counting from the time it starts to turn, and when it is set, leave
exactly 4 times as long for the whey to rise. If setting time has taken 10 minutes, leave for
40 minutes.

Now cut the curd into 1/4 inch blocks with a long knife and leave for 10 minutes. Next, put
on the stove and bring to a temperature of 98 degrees F. stirring till this has been reached.
Remove from stove and leave for another 10 minutes. Then dip off the whey, take up the
curd and squeeze it in a strainer cloth. Fix on a plate and put a heavy weight on top.
Squeeze like this for 15 minutes and then cut into 6 large pieces. Squeeze again 3 times,
for 15 minutes a time, and keep turning the pieces in between.

After this, break into small pieces and once more get the temperature up to 78 degrees F.
Now mix salt in thoroughly, using 1 oz salt for very 4 pounds curd.

Put in strainer cloth and keep in mold for 2 hours. Then put into a piece of muslin or
cheese cloth and leave for 24 hours. After this, butter the outside of the cheese, bandage
and keep in a cool place, turning every day. Making cheese with this recipe will require
about 6 weeks for the cheese to ripen.

CHEESE MAKING RECIPES for COTTAGE CHEESE 

Place a jugful of sour milk in a warm place until the milk is quite thick. Add salt in the
proportion of 1/2 small teaspoonful to one pint. Stir well, and place in a muslin bag. Hang

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it to drain overnight, press between two plates for an hour, then work up with fresh cream
and shape into a pat. Making cheese with this recipe just became a whole lot easier!

CHEESE MAKING RECIPES for CROFTERS' CHEESE 

This is a delicious mellow recipe and the cheese improves with keeping. Although this
recipe is time consuming, it is still easy. Making cheese like this is an old English farming
tradition.

Take a heavy stock pot that holds 3 1/2 gallons and fill with milk. Bring the milk - previous
evening's and morning's milk - up to 85 degrees F. by sitting pot containing milk in a zinc
bath of water. The water in the bath is heated by an oil stove.

When 85 degrees F. is reached add rennet in proportions of 1/2 teaspoonful mixed with
equal quantities of water to the 3 1/2 gallons of milk. Remove from heat. Stir well for 5
minutes until it begins to thicken; this prevents the cream from rising to the surface. Now
cover with a clean white cloth, and leave undisturbed for about an hour.

Cut the curds with a long knife, cutting the curds into sections about 1 inch apart, and
then slicing horizontally until it is 1 inch square, or thereabouts.

Leave for 15 minutes to allow whey to escape. Then stir, very gently for about 10 minutes
with your hand. This is to be done carefully so as not to break the curd too much. The
color of the whey indicates if it is correctly done. The whey should be a clear, greeny color;
if white, or appearing to still contain milk, the curd has been broken too much.

The temperature must now be raised to 98 degrees F. to cook the curd. To do this take a
cupful of whey and heat it in a perfectly clean saucepan till very hot - not boiling, and add
it back to the curds and whey. Continue in this way, until the temperature is 98 degrees F.,
taking 40 - 45 minutes to do so. The curd will now become firm, and sink to the bottom
and the whey will easily drain away.

The curd is now broken with the hand into small lumps, and salt is added at the rate of 1
oz to 4 pounds of curd. Line the chessit with clean muslin or cheese-cloth, pack in the
curd, cover and add a 7 lb. weight on the top. In 1 hour's time, take out and turn; then - if
the cheese was put in the chessit in the morning, put in a clean cloth for in the afternoon.

Next day, wrap in clean cloth again and increase the weight, and continue to wrap in clean
cloths twice a day, always reversing the position, for 3 days. The remove, bind round a

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strip of calico the width of the depth of the cheese; put in a cool, dry, airy place to ripen -
but not in the sun.

When using evening's and morning's milk, do not skim milk and add cream separately;
break up cream with skimmer.

CHEESE MAKING RECIPES for CUMBERLAND CHEESE 

To make 14 lbs. of cheese, add 8 tablespoons of rennet to 8 gallons of new or separated

milk heated to 90 degrees C. Add butter coloring to color the mixture and allow to set. The
put it in a muslin with holes in the bottom to allow the surplus whey to escape.

Break the mixture up with the fingers, adding salt to taste. Put the muslin into a round
cheese press. Change the muslin every 3rd day. Leave in the press for 2 weeks, then take
out to harden.

CHEESE MAKING RECIPES for DOUBLE CREAM CHEESE 

When making cheese with this recipe recipe one gallon of double cream will make 2 dozen
cheese of 4 ozs. each.

Steam-heat the cream by placing a container in a pail of hot water until it reaches 60
degrees F. Add 4 tablespoonfuls of starter. Ripen for 2 hours. Ladle into a twill cotton cloth
over a bowl. Gather corners of cloth and tie with string. Suspend in a cool place for a few
hours.

Unfasten occasionally, and scrape cream from sides of cloth to assist drainage. When
changing from liquid consistency, transfer to a closer-textured cloth.

Press with a 7 lb. weight until the cheese becomes pasty; usually within 2 hours. Carefully
work in a small quantity of fine salt; 1/2 oz. per gallon. Press into special molds lined with
greaseproof paper.

Can be eaten immediately.

CHEESE MAKING RECIPES for FARMHOUSE GORGONZOLA CHEESE 

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Warm 6 gallons of milk to blood-heat; add 1 tablespoonful of rennet and stir well. Cover
the milk while setting.

In about 15 minutes, break up curds with your hand. Leave to settle, and then pour off
whey. With the curd, mix 2 tablespoons of dairy salt and 1 tablespoon oatmeal.

Line press with muslin or cheese-cloth, and press curd, altering position of press as cheese
sinks. Leave in press for 3 days when making cheese with this recipe.

If no cheese press is available, round cake tins with holes punched in do very well, with a
round piece of wood to fit inside the top. Stones put on top of this provide the necessary
weight for pressing.

Take out of muslin and place on a wooden board. Keep for 2 months before eating, turning
cheese occasionally.

CHEESE MAKING RECIPES for GOATS' MILK CHEESE 

The milk from the previous evening is first skimmed, the cream then being warmed by
standing it in a vessel in hot water. When warm, the cream is thoroughly mixed into the
morning's milk, this is then strained into the evening's milk from which the cream was
skimmed. Heat to 84 degrees F., by the same method of heating the cream. Add rennet at
the rate of 1 dram (3.6 ml) to each gallon of milk and stir for 5 minutes.

Cover and leave for about 3/4 hour, when the curd will break clean over the finger. Cut the
curd into 1/2 inch cubes with a long knife, stir for ten minutes very gently and slowly raise
the temperature to 98 degrees F.

Continue stirring for another 40 minutes or until the curd becomes springy, when the whey
can be run off. Line a small cheese mold with calico and pack the curd in gently. Cover and
put on 10 lb pressure for about 15 minutes. It must then be reversed in the mold and a 20
lb pressure applied for 1 hour. It is then reversed again, a clean calico put on and 30 lb.
pressure applied for 4 hours. Leave all night with 5 lb. pressure, and next morning rub in a
little salt.

Put in a cool, airy dairy and turn daily for 3 weeks or until thought ready.

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 CHEESE MAKING RECIPES for LANCASHIRE CHEESE

This cheese making recipe is beyond that of your normal housewife, due to the large
quantities involved. Assuming you have 50 gallons of milk made up of 24 gallons of
evening milk and 26 gallons of morning milk, thoroughly mix the two together in one
container. Then heat up to 76 degrees F. Add 1 1/2 tablespoons of rennet. Mix thoroughly
with the milk.

Close the lid on the container and leave for 1 hour.

Remove the lid and break up the curd, which will now have formed, with your hand. Close
the lid and leave for a further 1/2 hour. By this time the whey will be ready for draining off
the curd. Use the whey for pig feeding.

Drain off the whey, take a long knife and cut the curd into small squares. Place on a
draining cloth in the drainer. Tie the corners of the cloth tight around the curd. Leave for
1/2 hour. Untie, cut curds into squares and break up with hands. Tie again in the cloth,
tightly around the curd, adding weight by screwing the drainer down slightly. Leave
another 1/2 hour.

It is now ready for another breaking-up and pressing for 1/2 hour. Repeat the process
again, only add more weight this time to dry the curd thoroughly. Leave for a further 1/2
hour. Take the curd from the drainer and place in a storage tin. Leave until the following
day. Wash all utensils thoroughly.

The following day, repeat the same process with the milk from the next 2 milkings.

Having obtained the curd from the second day's milkings, we now take 26 lbs. of the first
day's curd and 24 lbs. from the second day's curd and place in the curd mill. Grind
thoroughly together in the curd tins. Now add the salt - 5 oz and mix well into the curd.
Now place in the cheese vats, which should be lined with cheese-cloth.

Place vat in the press and leave for 3 hours. Turn the vat upside down on its lid; leave for a
further 3 hours. Turn over to its proper position, and increase the weight for the press. Just
before retiring to bed, increase the weight again.

The morning after, turn out the cheese from the vats, put on a cover of muslin. Return to
the vat, and put in press for a further 3 hours, with full pressure of press on. Turn out and
place on store shelves. Turn every day for a month. The cheese should not be fully
matured. The cheese should be about 48 lbs. in weight.

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 CHEESE MAKING RECIPES for LINCOLN CHEESE (SOFT)

This is a cheese making recipe where one can make cheese the easy way! Take 1 1/2
gallons of new milk and 2 pints of sour milk or buttermilk. Buttermilk is best if available.
Heat to 70 degrees F. and add 1/2 teaspoon rennet. Leave for 2 hours to set, then cut curd
and ladle into cloths to drain.

This will make about 12 cheeses, which will be ready for eating after maturing for 2 days.

CHEESE MAKING RECIPES for MOZZARELLA CHEESE

Add 2 teaspoons citric acid to 2 gallons milk. Stir. Heat to 86 degrees F. Remove from heat.

Add 1/2 teaspoon liquid rennet to 1/4 c. water. Stir it in until it has dissolved. Add the
rennet/milk mixture to your milk. Stir it for about half a minute. Then let sit undisturbed
for about 20 minutes. A firm curd should be formed by then, floating on the whey.

Cut up the curd with a knife. Heat slowly to 100 degrees F. (takes about 10 minutes),
stirring gently. Remove from heat. Let it rest five minutes and then pour off the whey.

Place the curds in a bowl. Heat in a microwave oven for about two or three minutes (until it
becomes soft and workable). Pour off the whey. Knead the cheese like bread, working in 1
teaspoon. salt. Cool and eat!

CHEESE MAKING RECIPES for NOTTINGHAM-COLWICK CHEESE

Top 1 gallon of new milk, at a temperature of 85 degrees F. add 17 drops of rennet which
has been diluted with 3 times its own bulk of water. The rennet should be carefully stirred
into the milk for 3 minutes, after which the vessel is covered with a lid or a cloth to retain
as much heat as possible during coagulation.

While coagulation is going on, the molds should be placed on racks or a slightly sloping
draining table. The molds are then well lined with butter muslin of sufficient size for the
corners to reach well over the cheese, and if necessary, to hasten the process to be tied up
Stilton fashion when making cheese. This is done by taking 3 corners of the cloth and

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binding them tightly around the 4th corner. Adjust every 10 minutes as the curd becomes
dry.

The curd should be ready to ladle into the molds after 1 1/4 hours from the time the
rennet was added. This is done by using a ladle or saucer. Large, clean-cut slices are made
until the molds are full.

Drainage may now be left to take place of its own accord. In about 1/4 hour's time, the
ends of the cloth should be folded over the top of the curd. This will cause the curd, as it
drains, to fall inwards. In 10 minutes' time, - and if a quick cheese is required - take the 3
corners of the cloth and time them around the 4th. As soon as the cheese is firm, the cloth
should be removed and the cheese placed on a shelf until required. 1 gallon will produce 2
cheeses.

CHEESE MAKING RECIPES for NOVICE CHEESE

This cheese making recipe shows that you really don't need all that fancy cheese
equipment. Take 3 gallons of hand-skimmed milk, from 3 consecutive milkings, warmed to
80 degrees F. The add 1/2 teaspoon rennet per gallon, stirring it well into the milk. When
the junket has set, cut into large squares with a knife, and put it to warm again slowly till
the whey has risen well. Then clear the whey from the curd by bailing it gently with a cup,
and also by pouring it off.

Now, with a milk skimmer, put the curd (with about a tablespoon of salt mixed with it) into
a steamer top lined with muslin, filling the steamer to the brim with the curd, then covering
the curd with a fold of the muslin. On top of this place a cake-tin pierced with holes which
must be able to fit easily into the steamer, and set a heavy flat iron or weight in the center
of the cake tin.

Leave this overnight for the whey to drain away. Next morning, replace the muslin with a
dry piece. Next day again, take the cheese out of the steamer, wrap it in dry muslin,
replace it between two boards with the weight on the top. Dry it with a rough cloth and
turn it daily, until dry. If the cheese is inclined to crack, rub it with salt, and then once
more rub it with a cloth to dry.

On the fourth day, bind the cheese tightly round the edge with a strip of calico or bandage.
This will keep it from becoming too flat under the weight. Leave bandage on till the cheese
is matured.

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 CHEESE MAKING RECIPES for PICKING CHEESE

Heat a quantity of raw milk to 86 degrees F. Add 1 teaspoon of rennet to each 2 gallons of
milk used. Set aside in a warm place until curds form. The cut curd into cubes and drain off
the whey.

Set aside the curd without salting until the next day, when it should be broken up and set
outside where it can get really warm in the sun. Take it inside every night. Repeat the
process of heating for at least 4 days; 7 if you want to have a really strong cheese. After
the fourth day the curd will have a very strong smell.

Now salt the curd, using 1 oz. of salt to 3 lbs. curd. Pack in the chessel (wooden cheese
mold) and press for at least a week to up to a month.

Remove the cheese from the mold and put a piece of cotton round it in the form of a
bandage, and set on a piece of wood or slate in an airy place to dry. Daily turning of the
cheese will ensure equality in the drying process.

The secret to making cheese in this way, is to make cheese during the height of the
summer to get those curds really hot.

CHEESE MAKING RECIPES for PONT L'EVEQUE CHEESE

This is a variety of cheese, which, owing to its firm character, is only ready after ripening.
1/2 gallon of clean, fresh milk makes 1 cheese.

Warm the milk to 90 degrees and add 1/4 dram 0.9 ml) rennet which has been diluted with
4 times its volume of water. Stir into the milk in the usual way and leave for 50 -60
minutes.

When the curd breaks into a clean fracture over the finger, cut with an ordinary knife into 2
squares and leave for 5 minutes. Then ladle the curd into a coarse straining cloth laid over
wooden frames with latticed bottoms, through which the whey may escape and cover with
hot cloths.

In 15-20 minutes cut into 1 inch cubes. Cover and leave to drain. Leave until the curd is
quite firm and fairly dry, which can be detected by its falling away from the side of the

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cloth. Care should be taken that the curd does not get too dry or it will not unite when
placed in the molds.

When firm, break up the curd and fill in the molds. Place on a straw mat with a board
underneath. When the mold is 1/2 full sprinkle a little salt and fill in the curd. As soon as
the mold is full, place a straw mat and board on the top, and reverse the cheese. In 10
minutes turn the cheese again as before.

This should be done several times during the next few hours, and then the cheese should
be left until the next day, when salt should be sprinkled all over and the cheese placed on a
clean straw mat.

This should be done twice a day until the cheese is quite firm, when the mold may be
removed. It is best to keep the cheese in an airy room for a few days, then remove it to the
cellar. Turn the cheese daily. It should ripen in about 3-4 weeks.

CHEESE MAKING RECIPES for SHROPSHIRE SAGE CHEESE

To every 5 gallons of milk use 1 teaspoon of rennet mixed with 4 teaspoons of cold water.
Strain 2 gallons of night's milk into a clean scalded wooden tub. Next morning, add 3
gallons of new milk and warm it all to 88 degrees F. Stir well, add the rennet and with a
skimmer, stir it for 3 minutes. Cover and leave to set. In 30 minutes it should be a solid
mass, and breaking away at the sides of the tub.

With a long knife cut the curd into 1/2 inch strips. Leave for 10 minutes and then break up
carefully with the hands, stirring the whole mass carefully. Warm some of the whey and
add to bring temperature up to 90 degrees F.; keep on stirring till curd falls into cubes,
smooth and firm. Cover and leave for 30 minutes; curds should have shrunk into a solid
mass.

Push curds to sides and drain off whey; cut curd into 6 inch cubes, leave for 10 minutes;
turn over and cut again - and again leave for 10 minutes. Curd should look dry, and be
slightly tough and acidic. Break up fine and add salt to taste.

Line a brawn tin with a scalded cloth, pack curd in it, put a wooden cover on the top, and
then a heavy weight on that. Turn the next day and replace the weight.

Continue to turn the cheese over every day for 8 weeks before using. Chopped sage may
be added to the curd, which makes a pleasant change when making cheese this way.

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 CHEESE MAKING RECIPES for SMALLHOLDER's CHEESE 

Heat milk to 90 degrees F., add 1 teaspoon of rennet to 3 gallons of milk - diluting it with
3 times its own amount of cold water.

Deep stir for 2 minutes. Top stir until set to prevent the cream from rising.

Leave for about 50 minutes, then cut with a carving knife in 1/4 inch or 1/2 inch squares.
Stir gently for 1 hour, gradually raising the temperature to 106 degrees F. by dipping off
some whey, heating this to 120 degrees F. and putting it back into the curd. Repeat this 3
or 4 times, until the whole curd mass is 106 degrees F. Then run off the whey, crumble up
the curd and salt; 1 oz to every 2 gallons of milk.

Put into a coarse cloth in the mold with 1 cubic weight of pressure. In the evening turn into
a piece of muslin and put back into the mold and press again.

The next day take the cheese out and grease it. Bandage and put it in an airy room to
ripen. Turn daily for 3-4 weeks. It is now ready to use.

CHEESE MAKING RECIPES for SUFFOLK NEW-MILK CHEESE

Take 6-7 pints of new milk still warm from the cow into an enamel bowl, 1/2 fill and egg-
cup with water and add a small 1/2 teaspoon of rennet. Tip this into the warm milk and
draw the spoon 2 or 3 times through it from side to side. Then leave to set.

When set, place another bowl on a table in the dairy, and spread a square of butter muslin,
previously dipped in hot water, over it, then gently tip the curds into the muslin and, taking
opposite corners tie them in knots, making sure that they will not slip. Putting one's hand
through the loops, lift the whole thing up and suspend it from a hook in the rafters or over
a broom handle placed between two chairs, with a bowl underneath to collect the drips.

Leave for 12-24 hours until all the whey has stopped dripping. Turn the whey out of the
bowl, lift the curd down into the bowl and untie the knots.

Place a piece of muslin that has been dipped into hot water in the mold to line it. Ladle the
curds out and place into the mold. Salt to taste. Fold the top of the muslin back over the
cheese and place a 1 lb. weight over the top of the cheese.

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Change the cloth day and night, making sure that you turn the cheese when you do so.
This can be done by turning back the muslin, laying the clean cloth on top, and tipping the
cheese out onto the hand and flipping it over. After about 3 days it should be dry enough
to place on a saucer and put onto the window-sill, out of the sun to dry.

Again it should be turned over night and morning until dry when it will be ready to eat. The
longer it is kept, the thicker the rind that develops. Making cheese with this recipe is very
satisfying and gives good results.

CHEESE MAKING RECIPES for WENSLEYDALE CHEESE 

Bring the milk to 90 degrees F. Add 1 tablespoon of rennet to 18 gallons of milk. When the
milk coagulates after 30-45 minutes, break up with a wire breaker and let stand for 30
minutes.

Take the whey off and hang curds in a cheese- cloth to drip for 1 hour. Then crumble into
a cheese vat with hands, but not too finely. The cheese should stand in the vat until
afternoon.

Then put in cheese cloth and replace in cheese vat. Put the lid on the vat and put into the
cheese press; put the weight on. Next morning turn the cheese and put back into the
press. At night, take the cheese out and place it in a brine bath when making cheese in this
manner.

To make the brine bath, fill the copper with water and add enough salt to the water until a
raw egg will float. Put the brine into pickling tubs and when it is quite cold add the cheese.
An 8 lb. cheese should remain in the brine for 3 days, turning the cheese morning and
evening. Put a handful of salt on top of the cheeses every time they are turned.

After 3 days, remove from the brine, place on a shelf in an airy place, turn every day until
dry.

How to Make Homemade Italian Cheese

31 July, 2016

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Cheese is one of the most consumed milk products. The iron and calcium content of
the food is ideal for bone development. Cheese is essentially the preservation of milk.
Its development is traced back to the nomadic herdsmen of the Middle East who stored
their supply of milk on vessels that are made from the stomach of goats and sheep.
Because of the lactic acid contained in the linings of the containers, wild bacteria
mixes with milk, causing it to ferment and coagulate. The commonly used milk in
making cheeses is milk from cows, goats, sheep, or buffalo.

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 Cheese Making in Ancient Rome

Romans were passionate cheese makers and eaters. Many Roman homes had a special
kitchen set aside for cheese making called a caseale, where cheeses also were stored
and aged. A favorite Roman cheese was smoked over apple-wood chips, echoing a
popular modern favorite, smoked provolone. Pecorino Romano, a sharp sheep’s milk
cheese, may have originated in Roman times.

Making Cheese in Ancient Egypt

Making your own cheese at home ensures that you have control over the ingredients
that go into your cheese. For instance, you won’t have to revert to using extras like
additives and preservatives used in commercial cheese. Not to mention the
‘unmentioned’ and unlisted hormones, pesticides and antibiotics that can make their
way into our food. Making cheese at home also ensures that you can exercise some
degree of quality control over your finished product. Of course, despite following a
recipe, in reality, it may take a few tries to get your homemade cheese perfect. 
One of the easiest cheeses made with rennet to attempt at home is mozzarella and a
great rennetless cheese alternative for beginners would be ricotta.
Ricki Carroll, long considered the “grandmother of American cheese making” at home,
has many options in her book, Home Cheese Making, which details 75 cheeses and
their recipes. Many of our country’s best cheese makers owe their start to this book.
Before you start, some key points to remember:
 Always use the best quality whole milk you can find. Do not use ultra-
pasteurized milk.
 If you can, use homogenized milk. You’ll have a smoother curd using
homogenized.
 All utensils and cookware should be as clean as can be!
 Make sure all of this cookware is either stainless steel, glass, or enamel.

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 Why Make Your Own Cheese?
1. It’s a rare skill.  Making your own cheese is the culinary equivalent of building log cabins.
There just aren’t that many people who know how to do it anymore. Homemade cheese will always

be a hit at a party.
2. Homemade cheese contains no artificial ingredients.  Almost every commercial yellow or red
cheese contains a food coloring called annatto.  Although annatto is “natural” (it’s derived from a
South American tree) it has been linked to allergic reactions.
3. It’s easy!  There are a few basic steps to cheese making, and they are the same no matter what
kind of cheese you want to create.  Once you have mastered those steps, you can make anything,
even brie.
4. Homemade cheese connects you to your farmer, the cows, and the land. As you begin to make
cheese, you will naturally seek out the best milk for your product.  You will ask questions, talking
to farmers and other cheese makers.  
5. It’s inexpensive.  Unlike other hobbies, you don’t need a lot of fancy supplies to make cheese.
A large pot, a kitchen thermometer, a couple pieces of cheesecloth and a few cultures will get you
started onto the path of cheese making.
6. Children love it.  Kids love to eat cheese.  If you have children, cheese making is a great kitchen
activity.  They can participate and learn along the way.

7. It’s delicious!  No matter what kind of cheese you make, your homemade cheese will be edible.

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Some of the most fabulous, rare cheeses were discovered by accident.  
Benefits to Using Pasteurized Milk
It’s widely available.
Pasteurized milk can be found at any grocery store.   
Don’t use Ultra High Temperature pasteurized milk (a.k.a UHT, ultra-pasteurized). Your curd
will not set.
It’s inexpensive.
In most states, organic milk is $5 or less per gallon.
It’s a blank slate, bacterially speaking.
Milk that has been pasteurized contains no bacteria, beneficial or pathogenic.
This means that whatever culture you add has no competition and can propagate freely. This
can lead to a more consistently flavored cheese.

Homemade Ricotta Cheese

For about 1-1/2 pounds of cheese:
Pour 3 quarts, plus 3 cups whole milk into a stainless steel pot with 1 cup heavy cream
(not ultra-pasteurized). If possible make them both organic.
Line a large sieve with cheesecloth or a thin towel and set it over a medium bowl.

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Bring the milk and cream to a very gentle simmer, stir in 2 teaspoons salt and 1/3 cup
lemon juice (fresh squeezed).

Simmer 1 or 2 minutes or until you have cloud-like clumps floating in almost clear
liquid. Don’t let them cook until they are hard.

Scoop them up and into the sieve. Gently press out excess moisture so the cheese isn’t
watery. Put into a storage container and chill.

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Mascarpone Cheese
Ingredients:
1 pint heavy cream
1/2 teaspoon tartaric acid (cream of tartar)
1/4 teaspoon powdered sugar
Directions
Fill the bottom of a double boiler with enough water to touch the top pan, but the top
should fit neatly and not “float.” Bring to a simmer.
Pour the cream into the top of a double boiler and place over simmering water.

Add the sugar and whisk constantly.

When the cream is warm add the tartaric acid. Whisk over the heat until the cream
reaches a temperature of 180 degrees.

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Remove from heat and allow to cool, whisking occasionally.

Pour the mixture into a bowl through a thick cheesecloth, or line a fine metal strainer
with a coffee filter. Once it is cooled completely, cover it with plastic wrap and
refrigerate in the sieve overnight or up to 24 hours and transfer to a sealable storage
container.

Homemade Mozzarella Cheese

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If you have an hour of time and an adventurous spirit, you can easily make your own
mozzarella cheese. Mozzarella cheese is one of the easiest cheeses to make and since it
can be used in a variety of dishes, sandwiches, pizzas, pasta, etc., it will disappear
quickly.
One of the best aspects of making mozzarella cheese is its simplicity of ingredients and
equipment.  All you will need is a pot large enough to hold a gallon of milk, a slotted
spoon, some clean rubber gloves, and a kitchen thermometer.  A candy thermometer is
preferable to other types, as you’ll want a large enough readout in the 100 to 110
degree range.   You’ll want to hold the temperature of your mixture (once the citric
acid and rennet have been added) so the curds can set, so a thermometer that’s easy to
read in this range is optimal.

The only two ingredients you’ll need for your cheese that you may not be able to find in
your local supermarket are rennet and citric acid, both of which you can purchase
cheaply online.  If you’re lucky enough to have an extensive local grocery store or
cheesemaking shop in your town, you might be able to find them locally.
Besides rennet and citric acid, the only other ingredient that you’ll need is whole milk.
You’ll need to read the label carefully and make sure that the milk is not labeled “ultra
pasteurized”.  Ultra pasteurized milk has been heated to a high temperature that kills
the bacteria and cultures needed to make cheese.  
 Over medium low heat, bring one gallon of whole milk up to 55 degrees and add
1.5 teaspoons of citric acid (dissolved in 1/4 cup cold water), stir in thoroughly
but gently.
 When the mixture gets to 88 degrees add 1/4 tsp of liquid rennet (dissolved in
1/4 cup cold water), stir in gently for about 30 seconds.

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  Over medium heat, bring up to 105 degrees and keep it there for five minutes or
until curds begin to form and separate from the side of the pot.  The whey should
be almost clear, if milky white, allow to heat longer.

With a slotted spoon, scoop out the curds.  Put on some rubber (or surgical) gloves and
gently squeeze out as much whey as you can with your hands forming balls of cheese.

Page 35 of 40
Page 36 of 40
  Place the cheese balls in the microwave (this is the faster method) for 30
seconds and then knead it, just like you would bread, squeezing out whey as you
go.  Microwave again for 15 – 20 seconds and pour more whey off.  As you are
gently squeezing the whey out,  work it into a ball.  Repeat this step several times,
until the cheese has a slightly glossy sheen to it and can be pulled like taffy.  Add
salt (about 1 1/2 to 2 tablespoons Kosher salt depending on taste) after the
second kneading.

Once you’ve tasted the cheese you can make in your own kitchen, you may be hooked.
Once you’ve made your own cheese, you’re part of an ancient tradition of turning milk
into cheese, and you’re part of a select group of people who’ve made homemade
cheese.

Page 37 of 40
Related articles
 Mozzarella (grantklover.wordpress.com)
 Cheese, cheese, and more cheese (raspberriesandruminations.com)
 Cheese downloads (bnzmaizy.typepad.com)
 Starting to Make Cheese (healthyfoodnaturally.com)
 DIY cheese for beginners: Chevre and ricotta (sfgate.com)
 Choice Cheese (coolhunting.com)

Page 38 of 40
  Just Add Cheese: Meet the Ladies Behind Boston’s Funniest Food
Blog (bostinno.com)
 Download The science and practice of cheese-making: A treatise on the
manufacture of American Cheddar cheese and other varieties, intended as a text-
book for the … cheese-makers in cheese-factory operations
ebook (tdyoauo.typepad.com)
 It’s Sunday Morning: Time to Talk Cheeses – Interview with Wisconsin Master
Cheesemaker, Kerry Henning (marcellathecheesemonger.com)
 Great British Cheese Festival Cardiff Castle September 2011,
Cardiff (visitwales.co.uk)

 *******************************************e n d*****************************************

Oven-Roasted Pork Rib

 1 pork rib
 salt
 1 Tbsp. paprika
 1 Tbsp. garlic flakes
 ½ Tbsp. cayenne pepper
 2 cups barbecue sauce
LET'S GET COOKING...

1. Season the pork rib with salt, paprika, garlic flakes and cayenne pepper.
2. Wrap it in aluminum foil
3. Place the wrapped ribs on a baking dish, meat side down.
4. Preheat oven to 356 degrees and cook for 1 hour.
5. Remove the aluminum foil and baste the meat with the barbecue sauce.
6. Cook on grill mode for 20 minutes more.

Ice cream in a bag

INGREDIENTS

 ½ cup milk

Page 39 of 40
 ½ cup heavy cream
 2 tablespoons sugar
 1 teaspoon vanilla extract
 Additional flavors (chocolate chips, chopped strawberries, crushed cookies)
 a lot of ice
 6 tablespoons kosher or rock salt
 any flavorings of your choice
 one gallon sized freezer bag
 one smaller freezer bag

LET'S GET COOKING...

1. In the smaller bag, combine cream, milk, sugar, and any flavoring you want. For vanilla,
simply add vanilla extract. Remove as much air as possible from bag, before sealing tight.
2. Fill the larger bag halfway with ice. Add salt over the ice. Mix the bag to help distribute the
salt.
3. Place the bag of ice cream mixture inside and seal the larger bag well. Shake the bag
continuously for about 10-15 minutes, or until the mixture become firmer. Use a kitchen
towel or oven mitts to protect your hands from the cold.
4. Remove the ice cream filled bag from the ice, wipe the bag clean from salt, and scoop out the
ice cream to serve

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