How do you make cheese?

Question

Someone told me you make it from sour milk, by boiling it, adding lime juice, and draining it through a cheese cloth. i don't have a lime or a cheese cloth. can i still make it from the sour milk only (and using a regular cloth)?

ps: i have a green orange. can i use that as a substitute for the lime?

Answer 1

one gallon freshest milk (the fewer bacteria present, the more predictable the cheese)
2-3 teaspoonfuls buttermilk (or 1/3rd cup yogurt )
1/4 tablet rennet (below is the front and back of the rennet package.)
salt

Directions: Put a gallon of milk into a clean non aluminum preferably stainless steel pot and add the buttermilk or yogurt. Cover it and let it sit out all night. The next day warm the milk slowly till just before blowing up the kitchen.Add one crushed and diluted in cold water rennet tablet. Stir well. Kill the fire and let the milk congeal. Cut the now congealed milk into cubes in the same container.This is where it gets tricky partner: For soft cheese gently massage the curds till they reach 92 degrees or feel real warm to the touch(thats right you gotta feel the cheese so wash them spark plug changing, roofing tar, pecan cracking, collard planting hands good)for harder cheese get it just above confort level for root canals or poaching eggs whichever comes first. At this point you run screaming from the kitchen with 3rd degree burns on both hands OR you simply grab some pot holders and strain off the mix,saving the liquid for other thangs* if you like. Add some salt to this the get you some cloth and press this out real firm to get all the liquid out as you can. Salt the outer portion good, wrap it in clean cloth let it kick a bit changing the cloth daily till a yeller skin forms on the cheese. Then let it sit around in the ice box till yall decide to eat some.Aint nothing to it. And yall said governmet cheese was whack.

Bonus info: you need the liquid left over from the cheese making process to make what you what to do.
Cover the liquid (Whey) for 24 hours.Next morning start heating up this stuff till foamy (call the fire department and notify your next of kin)When you feel the need you transfer this to a recieving cloth.and allow it to cool,squeezing out all remainiing liquid. Eat right away.freezes well.This is called ricotta cheese.
Lime juice I don't know about.

Answer 2

I have only done it by kits, I scoop my curds with my hands, but I am making mozzarella. To be honest I have yet to use my cheese cloth. I don't know what kind of cheese your making.

Answer 3

Uhhg no. You need the curds to make cheese.

Answer 4

NO, cheesecloth is essential for sanitary reasons & holes.