May
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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
17 Comments • Comments Feed
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.)
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.See Also6 quick & easy homemade Japanese gari pickled ginger recipesHomemade Rosehip Syrup Recipe - Larder LoveSticky Garlic Sesame Chicken | Swanky RecipesHomemade Peppermint Patties RecipeIt is delicious, reminds me of a young Gouda cheese.
The 3rd batch is cooling of right now…with garlic and pepper spices.Helen says:
I hate to ask, Cindy, but is that much vinegar (2 Cups) the correct amount? Seems like alot, is all.
CindyP says:
See AlsoThe Best Chili RecipeYpe, 2 cups. You’re souring 2 1/2 gallons of milk. It will make a cottage cheese chunky type of curd.
CindyP says:
It’s 2 and 1 half gallons of milk.
This recipe came from an Amish friend. They have lots of milk!
Suzanne and I started experimenting using lactic cheese to get more “velveeta” cheese for the milk you’re using. Here is a link on the forum of people discussing, using Suzanne’s method. There’s links in there to Suzanne’s blog post. http://chickensintheroad.com/forum/the-farmhouse-table/velveeta-cheese/
Dyanne says:
Has anybody used this recipe substituting soy, coconut or almond milk instead of the cow’s milk?
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.
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.
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
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