Amy’s Louisiana Kitchen From Union Parish
Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
- 1 gallon WHOLE MILK
- 1/4 cup (2 ounces) LIME JUICE (fresh squeezed or bottled)
- 1/4 cup Distilled WHITE VINEGAR
- 1-1/2 to 2 teaspoons (7 to 11grams) SALT
Place your gallon of milk out on the counter for an hour to get the chill off. Pour into a large pan and place on a medium low heat. Stir continuously until the milk is frothy on the sides of the pan and it is wisping steam hear and there (approx. 170 degrees F – 76 degrees C to 190 degrees F – 87 degrees C.
Then pour the lime juice in and stir. Let cook on LOW for 3 to 5 minutes.
You should already begin to see curds.
Now add the vinegar and let cook for 3 to 5 minutes. Stir occasionally. Now turn off the heat and let sit for NO MORE THAN 20 MINTUES (or your curds will uncurd and turn back into milk)!!! Very important because I have made that mistake before!! Now pour the pot of cheese curds thru cheese cloth draped into a strainer. Let drain well. Twist the four corners of the cloth and continue to twist to get all the moisture out you can. Now open the cloth and break up the cheese with your hands. Sprinkle 1-1/2 to 2 teaspoons (7 to 11 grams) SALT on the cheese and crumble with your hands to season it.
Now twist it back up into the cheese cloth to form a ball. Place into a bowl or a mold of your choice and push firmly into the bottom.
Cover and refrigerate over night. Turn out onto a plate and slice pie shaped wedges to crumble over your tacos, taco salads, burritos, soups, enchiladas or put in your scrambles eggs.
In other words, ENJOY!!