how to make cheese at home

You can make cheese using ingredients and equipment found in most kitchens. This boiled milk, acid-precipitated cheese is known as paneer. If made with carabao milk, it's kesong puti. Most cheese involves bacterial acidification, rennet coagulation, and pressing.

Ingredients

• 2 cups of milk (carabao or cow)
• 10 tsps vinegar or lemon juices
• salt
• White pepper
• margarine (butter)
• sugar

Steps

1. 1
   Place the two cups of milk in the saucepan with pepper, margarine, sugar and then slowly bringing the milk to a boil while stirring constantly. It is very important to constantly stir the milk or it will burn.
   
   
   
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2. 2
   Turn the burner off once the milk is boiling, but leave the saucepan on the element or gas grate.
   
   
   
3. 3
   Add 10 teaspoons vinegar/lemon juice to the boiling milk, at which point the milk should turn into curds and whey. Curds are the solid part, whey is the liquid part.
   
   
   
4. 4
   Stir well with spoon and let it sit on the element for 5-10 minutes.
   
   
   
5. 5
   Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey. The curds will be the cheese.
   
   
   
6. 6
   Drain and press the cheese using the cloth to get most of the moisture out.
   
   
   
7. 7
   Open the cloth and add a pinch of salt if desired.
   
   
   
8. 8
   Mix the cheese and salt and then press again to remove any extra moisture.
   
   
   
9. 9
   Put the cheese in a mold or just leave it in a ball type form. Leave it in ball form for putting in fresh green salads and in a mold to make sliced cheese for example.If you put it in a mold do it fast so that the cheese will mold easier otherwise it will harden and not mold as easily.
   
   
   
10. 10
    Refrigerate.