How To Make Processed Cheese At Home🧀Homemade Cheese Recipe|Homemade Chadder Cheese Recipe No Rennet

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.

Start with 1 liter of raw milk, not boiled or refrigerated.

Heat the milk until it is warm enough to dip your finger in for 10 seconds.

Turn off the heat and add 4-5 tablespoons of vinegar or lemon juice, stirring gently.

Cover and let it sit for 3-4 minutes to allow the curds to separate.

Use a strainer or spoon to carefully extract the curds without breaking them apart too much.

Discard the whey and press the curds to remove excess water using a muslin cloth or hands.

Prepare a clear solution by mixing 1 tablespoon of water with 1 tablespoon of tartar (citric acid) until dissolved.

Add 1/2 teaspoon of baking soda to the solution and stir until it reacts and becomes transparent.

Cut the curds into small pieces and add them to the solution along with 1/4 cup of milk and 2 tablespoons of ghee or butter.

Blend the mixture in a blender for 4-5 cycles until smooth.

Grease a plastic container with butter or ghee and pour the blended mixture into it.

Set up a double boiler with water and place the container with the cheese mixture on top, cooking for 15-20 minutes while stirring continuously.

After cooking, transfer the mixture to a greased plastic container and cover it to prevent ice formation.

Refrigerate for 4-6 hours to set the cheese.

Remove the cheese from the plastic container and cut it into slices.

Cooking Techniques

Equipment Needed

Dietary

Allergens