Making Cheese

Making non-cultured cheese, like cottage or cream cheese, is a separation process. Upon learning that, I decided to experiment with my chef friend.

Cottage/Farmer's cheese
2 liters milk (~half gallon)
1/4 cup white vinegar
salt to taste
Put milk in pan and heat to about 190 F. Dump in the vinegar and immediately separate the curdled milk fat off the top. Strain the remaining chunks from the liquid. The liquid is whey, great to make protein shakes from or add to cereal etc. The chunks are the farmer's cheese. Add salt to taste before eating.

Cream Cheese
8 cups full-fat yogurt
1 tsp salt
Pull sock over a large jar and put in the yogurt. Add in the salt and stir. Let the water drain overnight into the jar. The cream cheese will be in the sock, the whey in the jar.