Ingredients
Full-Fat Milk: 5 Liters (Fresh/Raw milk works best).
White Vinegar or Lemon Juice: 1/2 cup (to curdle the milk).
Butter: 100g (Natural, unsalted).
Salt: 1 tablespoon (adjust to taste).
Baking Soda: 1/4 teaspoon (This is the key ingredient to break down the proteins and make it smooth/stretchy).
Natural Food Coloring: A pinch of Annatto powder or Turmeric (for that orange/yellow look).
Step-by-Step
Instructions
1. Creating the Curds (Separation)Heat the milk in a large pot over medium heat until it is hot but not boiling (around 80°C or 180°F).Slowly pour in the vinegar or lemon juice while stirring gently. You will see the curds (white solids) separate from the whey (yellowish liquid).Turn off the heat and let it sit for 5 minutes.Strain the mixture through a fine cheesecloth or a clean cotton towel. Squeeze it very well to remove as much liquid as possible. Let it hang for 1 hour to drip dry.
2. The Processing Phase (Cooking)Place the dry curds into a non-stick pot or a double boiler (this prevents burning).Add the butter, salt, and baking soda.Turn the heat to very low. As the mixture warms up, use a hand blender (immersion blender) to blend it until it’s perfectly smooth.Continue stirring constantly for about 10–15 minutes. You will notice the grainy curds transforming into a glossy, melted, and stretchy cheese “lava.”Add your coloring at this stage and mix well.
3. Molding and SettingPrepare a rectangular mold (like the one in your photo) by lining it with plastic wrap or lightly greasing it with oil.Pour the hot cheese mixture into the mold while it is still fluid. Smooth the top with a spatula.Let it cool to room temperature, then cover it and refrigerate.
4. The Waiting Period (The “Long” Part)For the best results, leave the cheese in the fridge for at least 24 to 48 hours. This allows the structure to firm up so you can slice it or grate it just like the commercial blocks.
