Quick Cheese

May
8
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Loading...
Quick Cheese
A very quick, easy cheese that has the consistency of Velveeta, melts nicely, and tastes good! I got this recipe from a friend of mine whose family just created a cookbook. Many of the recipes were her mother-in-laws and many date back to the 1800’s. Grandma’s Old-Fashioned Cooking & Canning.

Difficulty: Easy

Servings: 1 1/2 pounds



Ingredients

2 1/2 gal milk
2 c white vinegar
3 tsp baking soda
3 tsp salt
2 Tbsp butter
1/2 c sweet cream
(Opt) Cheddar cheese powder or cheese coloring **I did not use anything, so it looks like plain white cheese.

Directions

Heat milk to 128 degrees. Slowly pour in white vinegar to sour the milk. Stir all the time you are pouring in vinegar. Cover and let sit for 1 hour.

Drain and really work in baking soda and salt. Let sit 1/2 hour. Cut or tear into small pieces.

Melt butter in a saucepan and add sweet cream. Stir, then add cheese pieces and melt over low heat. The cheese powder may be added, if using.

** I poured into a cottage cheese container as a mold and after it “hardened”, I ran a knife around the edges so the cheese would slip out. Then I keep it in a rectangle plastic covered dish, so I can take it out to slice it.

I yielded 1 1/2 pounds from this recipe using 2 gallons of milk.

Categories: Homemade Cheese, Soft Cheeses

Submitted by: cindyp on May 8, 2010




Comments

  1. Pete says:

    This sounds like it would be great for mac & cheese! (At least for those of us who really like just pasta and a very creamy cheese, like that old stand-by Velveeta.)

  2. Astrid says:

    I made this..the first batch went to the pig.
    than I didn’t take the cheese out of the strainer when I added the soda/salt mixture.
    Kept it in there..and slowly heated it accordingly the recipe after 30 minutes.

    It is delicious, reminds me of a young Gouda cheese.
    The 3rd batch is cooling of right now…with garlic and pepper spices.

  3. CraftyK says:

    Should you use whole milk for this or is 2% OK? Thanks!

  4. CraftyK says:

    Thanks, Cindy. I may try this this weekend. 🙂

  5. Helen says:

    I hate to ask, Cindy, but is that much vinegar (2 Cups) the correct amount? Seems like alot, is all.

  6. CindyP says:

    Ype, 2 cups. You’re souring 2 1/2 gallons of milk. It will make a cottage cheese chunky type of curd.

  7. Dyanne says:

    Has anybody used this recipe substituting soy, coconut or almond milk instead of the cow’s milk?

  8. Andy says:

    Has anyone tried smoking this cheese in a cold smoker?

  9. Andy says:

    Okay – I tried smoking it. It doesn’t turn out too pretty. I think it’s just too soft. I made a bowl out of foil and put in that. The top exposed section gets a thin layer smoked but the middle gets runny from the little bit of warmth. I went ahead and flipped it once and let it go. It’s in the fridge “resting” now. I’ll see what it’s like in about a week. I think I am going to have trouble getting it out of the foil. I gave it a quick little taste when I took it off and it tasted pretty good! I may just need to play with my method of doing it and find something else to smoke it in so it can spread out thinner.

  10. Kenya Cook says:

    Can you make this using citric acid instead of vinegar? The 30 min. moz recipe uses citric acid, which would seem to be a lactic cheese and I could go from that stage and follow Suzanne’s recipe. Trying to teach folks to use what is avail. here. Vinegar is avail. but pricey.

  11. vladik1980 says:

    Hi Cindy,

    Could you please share where that Grandma’s Old-Fashioned Cooking & Canning book can be bought? I searched around and couldn’t find it.

    Thank you

    Vlad

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!