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In Under An Hour, You Can Make The Freshest Cheese You've Ever Tasted

SEPTEMBER 25, 2015  —  By Grace Eire  
Grace Eire

Grace Eire

On Viral Nova, Grace writes about cute animals. She also writes for design42day.com, and thoroughly enjoys puns - the good kind or the bad kind. She's not picky when it comes to puns. She's studied English, music, film, and other creative fields. In her spare time she's reading or writing creative nonfiction, arranging songs, or writing jokes just in case she some day decides to try stand up comedy.

If you're like me and even the mention of the word "cheese" makes your mouth start to water and your tummy rumble, then you're going to love this recipe. Did you know that you can make cheese in under an hour...in your own kitchen? Imagine the possibilities for tasty lasagnas, homemade pizzas, and sinful grilled cheese sandwiches -- you're less than an hour away from all of the above!

All you need is:

One and a half teaspoons of citric acid powder, a quarter of a tablet of vegetable rennet, a gallon of whole milk, and one teaspoon of cheese salt.

Dissolve the citric acid powder in a quarter cup of cool water, and the vegetable rennet into another quarter cup of cool water.

Pour your milk into a stainless steel pot and gently mix in the citric acid mixture over medium to medium-high heat. Use a candy thermometer to keep it at 88 degrees Fahrenheit while you continue to stir.

This is when the magic happens (aka when the milk starts to curdle).

This is also when you add the vegetable rennet mixture and continue to stir until you reach 100-105 degrees. Once you've reached that temperature, turn the heat off, cover your pot, and let your cheese-to-be sit for five minutes. While you're waiting, bring another pot to just below boiling temp, around 190 degrees.

After you let it sit, the curds (the white, cheesy-looking part) should have pulled away from the whey (the yellowish liquid part).

If it doesn't look like this, just let it sit until it does.

Ladle the curds out of the whey and place them into a strainer.

Submerge your curds into the other pot of almost-boiling water. Leave them here to hang out for five minutes.

Then, gently stir them underwater and make sure their internal temperature is 135 degrees.

Ladle the curds onto a cutting board.

Sprinkle the cheese salt and gently stretch out the cheese. It'll be kind of like kneading dough, and the curds will begin to come together, forming what we all recognize as a yummy ball of mozzarella.

Without overworking the cheese, mold it into whatever size cheese balls you like.

And that's it!

(source Thrifty T's Treasures)

Now all I want from the world is a caprese salad with a thick balsamic glaze drizzled over it. Or, a pizza...no, cheesy bread?! Oh man. I'm on cheese overload, and I can't wait until I have the chance to try this easy treat.