This was pretty neat to try. I have made homemade butter, but never tried homemade cheese. I was uncertain whether the recipe would work, so I used the calculate button and changed it to 6 servings. That equalled 4 cups of milk. However, I only got a dissapointing 1/2 cup of cheese (So, I am assuming the full recipe would yield about 2 cups). I used white vinegar and I saved the milk whey left, because I couldn't really taste the vinegar or salt in it. I can use it in another recipe, I believe. I cooked the milk on medium, so it didn't burn, but still continued to stir it. It took about 15 minutes to get up to temperature. I also let the vinegar sit in the milk for 15 minutes, to see if I could get more of it turn. The taste reminds me a little of fresh mozzarella, while the texture reminds me somewhat of ricotta. It was so much less salty than store bought cheese. I only had 2% milk, and believe I may have yielded a little more with the whole milk. I would like to try this again with 4 cups of whole milk or cream. If I do, I will report back the results. ty
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This was pretty neat to try. I have made homemade butter, but never tried homemade cheese. I...