Tag Archives: Cheese

Making Vinegar Cheese

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Hast thou not poured me out as milk, and curdled me like cheese?

Job 10:10

In our family, we usually don’t have a lot of leftover milk from our Milk Goats or Milk Cow. But, if we ever start getting quite a few gallons backed up, we like to make vinegar cheese!

It is one of our families favorites, and has a higher, better tasting yield when made from milk a few days old (but not sour).

Here is the recipe we like to use, and that works best for the amount we usually have that needs converted to cheese. You can half or double it and get the same result.

Homemade Vinegar Cheese

*Have your ‘candy’ thermometer on hand to monitor temperature

1 gallon milk (goat or cow)

1/2 c. White Vinegar

2 tsp. Real Salt

Pour your milk into a large pot and turn your stove on medium heat. Stir your milk and check the temperature frequently to keep it from scorching. When it reaches 180°, turn off your burner and add in your white vinegar. Cover with a lid, and set your timer for 20 minutes.

When your timer has went off, remove the lid. You should be able to see that the curds have separated from the whey.

Line a colander/strainer with cheese cloth/butter muslin, and pour your curds and whey into it. Tie the top of your cheesecloth/muslin and hang. (If you haven’t made cheese before, remember to put a bowl or pot underneath your hanging curds; this is to catch the whey as it drains out.)

You can let your curds hang for 1-24 hours. We like to just let it hang for an hour or two. The longer you let them hang, the drier the curds are. We just prefer ours more moist.

You can also take this recipe, and instead of hanging the curds, squeeze out most of the whey and put the remaining curds in a bowl. You can then add a little cream, and have something similar to cottage cheese. We enjoy it both ways.

Clean and Kosher Cheese

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Our family had thought we were eating clean for a couple years. Then we learned that pork, shellfish, and other unclean animals are hidden in different kinds of foods and supplements.

Here we’ll discuss what we learned about cheese, but first we’ll discuss why we eat dairy and meat together i.e. cheeseburgers, lasagna, etc.

“Thou shalt not seethe a kid in his mother’s milk.” Ex.34:26

Jewish Rabbi’s say that this scripture means that you cannot eat meat and milk together. That is not what Yehovah is saying here.

Some cheese is not labeled “kosher”, for this reason.

He is telling us not to cook a kid (kid, lamb,or calf) in their mother’s milk, because the milk from their mother is what would give them life. It’s not that we can’t eat these two things together, but that it is cruel to cook a kid in what would be it’s life source, and Yehovah say’s not to do it. It is that simple.

“And he took butter, and milk, and the calf which he had dressed, and set it before them; and he stood by them under the tree, and they did eat.” Genesis 18:8

We can see where Abraham, the Father of our Faith, when he was visited by Yehovah, fed him both milk and meat at the same meal.

Although we eat milk and meat together, we are not going to invite someone over for supper who doesn’t and make them a cheeseburger. Then argue with them about why they won’t eat it. Because Scripture says:

But when ye sin so against the brethren, and wound their weak conscience, ye sin against Messiah Wherefore, if meat make my brother to offend, I will eat no flesh while the world standeth, lest I make my brother to offend. 1 Corinthains 8:12-13

OUR PRINTABLE PDF CHEESE LIST

This two page list will help you when you are grocery shopping. You can print if off to take it with you to the store. If a cheese is on our list, it is clean, kosher, or both.

There are some companies that use pork rennet as their enzymes, which would make them unclean. While other companies use lamb or calf rennet, so those cheeses would be clean,although not be labeled as kosher.

What is rennet? Rennet is the enzyme used to coagulate the milk (separate the curd from the whey), in order to make cheese from the curds. There are different kinds of rennet, some are animal derived and others are microbial-based (derived from mushrooms, mold or yeast).

Some companies use animal based enzymes and others microbial or vegetable based enzymes.

The link below is to a website that lists vegetarian cheeses, which would make them clean.

https://vegetatio.com/content/joyous-living-full-vegetarian-cheese-list

Another website listed below is a kosher certification company, where you can search different products, by brand name, to see if it is kosher.

https://oukosher.org/product-search/

Keep in mind things can change, so it is best to keep informed on what changes companies may be making.