Ive never done so before but had extra milk so figured id finally give it a go.
I went with a paneer style cheese, mostly because I had 1% milk and not whole milk (whoch is suggested for other cheeses)
I also didn't have rennet, just lemon juice.
Tbh, it was a lot easier than I expected it to be.
Milk in a thick bottom pan, at medium heat till rolling boil. Be sure to stir regulalry so it doesn't burn to the bottom of the pan. (I didn't have a lil burn on afterwords but I dont think that much altered the final product)
When it comes to a rolling boil, turn it off immediately. I left it on the burner. Add 2-3 tablespoons of lemon juice (or vinegar) gradually while gently stirring. The curds will start forming and this yellow-green liquid, called the whey will form. Once curds begin forming stop stirring and let sit 5-10 minutes.
Line a colander with cheesecloth or fabric that'll let liquid through. Pour the curds and whey through it. You can collect the whey (i did) for use elsewhere (such as baking, making pancakes, marinades. Jsut straight drinking).
Squeeze the liquid from the curdss/cloth and place in your mold.
For me it was a glass tupperware
I accidently took it out of the cloth early (its supposed to rest with a weight on top for a few hours) and put it in the container before it'd firmed up.
Cane out a bit chewy, but I was expecting that with its source milk being 1% milk. This is about maybe 12ish oz? Of cheese.
Ill be making cheese again! Next time tho I think im gonna add some greenonions or other herbs before forming it.
🧀 🥛 Happy homesteading and sustainability practices! 🥛 🧀