Cheddar Cheese Recipe | Village Handi Roti

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and budget-friendly.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural option and widely available.

Take 1.5 liters of raw milk in a large open pot.

Heat the milk while stirring gently to prevent a skin from forming on top.

Heat the milk until it is hot enough that you can't keep your finger in it for more than one second.

Add 0.5 teaspoon of salt and mix well.

Remove from heat if using a gas stove; if using a wood stove, keep it on.

Add 0.5 cup of white vinegar, or alternatively, juice from 4-5 lemons, gradually in 3 tablespoons increments while stirring gently until the milk starts to curdle.

Continue to add vinegar slowly while stirring until the milk fully curdles and separates into curds and whey.

Let it sit for 2 minutes to allow the curds to form properly.

Strain the curds using a cloth or a sieve, ensuring to save the whey.

Rinse the curds in cold water (with ice) for about 3 seconds to cool them down.

Squeeze out excess water from the curds and repeat rinsing 4-5 times until the water is clear.

Shape the curds into a mold and press down firmly, then place it in the freezer for 1 hour.

After 1 hour, remove the cheese from the mold and cut it into pieces.

Cooking Techniques

Equipment Needed

Allergens