Homemade Sliced Cheese Recipe: Easy 2-Week Supply!

Tired of the processed, waxy slices in the supermarket? Craving that sharp, creamy cheddar or the subtle tang of a perfectly aged Colby Jack, but without the hefty price tag? Then you're in the right place! This recipe guides you through making your own delicious, customizable sliced cheese at home, a process that's surprisingly simple and incredibly rewarding. You'll be amazed at the flavor difference and the satisfaction of knowing exactly what's in your cheese. Forget bland supermarket slices; this is the beginning of your journey to cheese nirvana.

Making your own sliced cheese might sound daunting, but trust us, it’s easier than you think! This recipe uses readily available ingredients and requires minimal specialized equipment. You'll control the ingredients, the aging process, and ultimately, the taste, resulting in a cheese that surpasses anything you can find in stores. Ready to transform your cheese game? Let's dive into the step-by-step instructions and start creating your very own two-week supply of homemade sliced cheese.

Tools Needed

• Tray or plate
• Vessel
• Filter
• Bowl
• Food processor or chopper
• Double boiler or pot for boiling water

Ingredients

• Milk: 12 liters
• Vinegar: 1 cup
• Water: ½ tablespoon
• Citric Acid: ½ teaspoon
• Baking Soda: ½ teaspoon
• Butter (unsalted): 1 tablespoon
• Salt: ¼ teaspoon
• Turmeric powder (optional): a pinch
• Yellow food coloring (optional): a pinch

Step-by-Step Instructions

Step 1. Prepare the Curds

• Grease a tray or plate with oil.
• Boil 12 liters of milk in a vessel until lukewarm (40-50°C).
• Turn off the heat and immediately add vinegar, mixing continuously until the milk curdles. Add more vinegar if needed.
• Filter the curdled milk to separate the whey. Squeeze out excess water from the curds.

• Roll the curds into a ball, squeezing out any remaining water.

Step 2. Create the Cheese Mixture

• In a bowl, mix water, citric acid (lemon salt), and half a tablespoon of the squeezed cheese curds.
• Add baking soda and mix well.
• If using, add previously made cheese, butter (room temperature), and the remaining citric acid mixture.
• Process the mixture in a food processor or chopper until smooth. Add warm milk if needed to adjust consistency.

Step 3. Cook and Set the Cheese

• Heat the mixture using a double boiler until thickened. Add turmeric powder and/or food coloring for desired color.
• Spread the mixture evenly onto the prepared tray to about ½ inch thickness.
• Let it cool for about five hours, then cover with cling wrap and refrigerate for at least another several hours, or until set.

Step 4. Slice and Store

• Cut into slices and store in airtight container in refrigerator. Separate slices with butter paper to prevent sticking.

Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish

Tips

• Use a thermometer to accurately check the milk temperature.
• Cooking vinegar is recommended.
• Ensure the cheese mixture is well-mixed and smooth.
• Use unsalted butter at room temperature.
• Using a ziplock bag is recommended for storage.

Nutrition

• N/A

FAQs

1. Can I use any type of milk?

While cow's milk works best for a classic cheese flavor, you can experiment with other types like goat or sheep milk for unique results. Just be aware that the final product's texture and taste will vary.

2. How long will my homemade sliced cheese last?

Properly stored in the refrigerator, your homemade sliced cheese should last for about 2 weeks. Ensure it's tightly wrapped to prevent spoilage.

3. What if my cheese doesn't solidify properly?

This could be due to insufficient rennet, incorrect temperature during the process, or using milk that's not fresh enough. Double-check your recipe steps and try again with fresh ingredients.

Making your own sliced cheese is a rewarding experience, offering superior flavor and control over ingredients. Enjoy the satisfaction of creating a delicious and cost-effective alternative to store-bought options. Now go forth and cheese!