Cheese from Skim Milk

[Durgan]

27 January 2012 Cheese from Skim Milk 27 January 2012 Cheese from Skim Milk

Disliking commercial cheese due primarily the salt content, it was decide to make my own.
Method. Four litres of skim milk, ascorbic acid crystals purchased from a Pharmacy, controlled heated to 120F. Ascorbic acid added to the milk when at 120F, stirred lightly and set for about ten minutes. Strained and washed with cold water. Vacuum packed in a mason jar for longer storage. The end product breaks easily and is slightly rubbery, most pleasant tasting and no salt.

The controlled heating method is to prevent hot spots, and to prevent the milk from separating and sticking to the bottom of the pot. Total time for preparing this batch was one hour and thirty minutes.

[Ceashels]

I like the use of the frying pan to help control the heat. It looks good.

[Durgan]

I like the use of the frying pan to help control the heat. It looks good.

I don't have a double boiler, which I never liked anyway, so had to improvise.

[nuisance26]

~That is neat! Do you eat it as is like cream cheese or can you melt it like mozzarella?~

[Durgan]

~That is neat! Do you eat it as is like cream cheese or can you melt it like mozzarella?~

I just eat a chunk of the cheese now and then, and reseal the mason jar. I never tried melting it, but it is certainly similar to many of the creamed commercial cheeses without the salt and possibly other preservatives unknown. My view is there is sufficient salt to satisfy body requirements in various condiments one uses.

It was just an experiment, but now I will make it on a regular basis due to the simplicity of the process, and it is a good source of calcium. No doubt other uses will be found in cooking. My effort is to take back food from the commercial suppliers.

[Ceashels]

Nuisance, The New England Cheese Company has a 30 min mozzarella kit so you can make it at home. It is very good and I've made several batches. You can also make it string like by heating and stretching it but it is very hot to handle.