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Homemade Cheese Mold
15 min prep · 5 min cook · Easy · 1 servings
A simple homemade cheese mold crafted from fresh curds and natural acids, perfect for storage or shaping your own cheeses.
Ingredients
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Method
1
Heat the milk in a saucepan over medium heat until it reaches about 185°F (85°C), then remove from heat.
2
Add the lemon juice or vinegar gradually, gently stirring until the milk curdles and separates into curds and whey.
3
Let it sit for 5 minutes.
4
Line a fine mesh strainer with cheesecloth and pour the mixture into it to drain the whey.
5
Gather the edges of the cheesecloth and gently squeeze out excess liquid.
6
Tie up the cheesecloth pouch and hang it over a sink or bowl for 1-2 hours to drain further and shape the cheese mold.
7
Once sufficiently drained, unwrap the cheese, season with salt if desired, and mold it into a shape of your choice by pressing it with a weight if needed.
8
Refrigerate to firm up before use.
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