Traditional Homemade Cheese Recipe (No Rennet & No Yeast!) | Farmhouse Fresh Milk Curds

Описание: Welcome to Culinary Compass! Today, we dive deep into the Professional Cooking Techniques of traditional cheesemaking. Forget expensive, store-bought dairy! We’re showing you how to create the most delicious, creamy, Traditional Homemade Cheese using just raw milk and yogurt or whey—absolutely no commercial rennet or baking yeast required.

This recipe is a masterpiece of Food Science, relying on acid coagulation (lactic acid) for curdling. We emphasize crucial steps like precise temperature control (avoiding the boil) to ensure maximum milk fat retention, yielding a high-fat, flavorful product perfect for a Healthy Living diet. Learn the secrets to achieving large, fluffy curds and separating crystal-clear whey.

We also walk you through the optional but highly recommended brining step, which stabilizes the cheese, adds necessary salt, and gives it a firmer, more elastic texture—ideal for a gourmet breakfast spread. Don't waste the leftover whey—it's packed with Nutrition! We share tips on using this valuable byproduct in baking (Pishy, Pagasa, or pastries).

If you're seeking preservative-free, natural dairy, this Culinary Education is for you. Follow the steps below and enjoy fresh cheese that lasts for weeks!

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FULL RECIPE: TRADITIONAL HOMEMADE CHEESE

*Ingredients:*
4 kg (approx 1 gallon) Raw Milk (or full-fat carton milk)
2.5 cups (approx 500g) Yogurt OR 1 cup Yogurt Whey + 1.5 cups Yogurt
1.5 Tbsp Pickling Salt (for brine, optional)

*Instructions:*
1. *Prepare Milk:* Strain the milk through a fine-mesh sieve or cheesecloth into a large pot.
2. *Heat Milk:* Heat the milk over medium heat slowly. Monitor the temperature—DO NOT let it boil (keep temp below 100°C / 212°F). Stop heating immediately when a light, cottony layer forms on top. If it boils, the fat will stay in the cream.
3. *Curdle:* Remove from heat and immediately add the yogurt/whey mixture. Stir gently.
4. *Wait:* Allow the milk to curdle naturally (curds will form in 15-20 minutes). The whey should turn bright and transparent (yellow/greenish). Stir every 2-3 minutes to prevent sticking or burning sediment at the bottom.
5. *Drain Setup:* Turn off the heat. Set up a colander lined with a clean cheesecloth over a bowl (to collect the valuable whey).
6. *Press:* Scoop the curds into the cheesecloth. Gather the corners, tie a knot, and place a plate and a heavy weight (approx 4-liter pot of water) on top. Drain for 5 hours (or 2-3 hours for softer cheese).
7. *Optional Brining:* If desired, take half of the collected whey and bring it to a boil with 1.5 Tbsp pickling salt.
8. *Boil Cheese:* Dip the cheese into the boiling brine for exactly 1.5 minutes for a firmer, saltier, more elastic texture.
9. *Storage:* Allow the brine to cool completely. Place the cheese in a glass storage jar, pour the cooled brine over the cheese, and refrigerate. The cheese is best after sitting and will last about one month.