Recipe by dogsandwoods
This is the starter recipe in the book "Cheesemaking Made Easy" by Ricki and Robert Carroll. It is a wonderful book with helpful hints and tips. I've made the cheese twice. It was great the first time. The second time I must have made a mistake. This will make a spreadable cheese with a light lemon flavor. The yield is a guess. Store in the refrigerator for up to a week (that I can vouch for) in a tightly sealed container. Though the whey is nutritious, I can't help you with a recipe for it. NOTE: Though the authors don't say this in this 1982 book, don't use lactose free milk for cheese making.
- 16 ounces whole milk, fresh
- lemon juice, from one lemon
Directions See How It's Made
- In a double boiler, heat the milk to 100 degrees F.
- Remove from heat and remove the milk pan from the water pan.
- Add the lemon juice. Stir well.
- Leave the milk/lemon juice sit for fifteen minutes. You can see the stringy curd appear and you'll see the whey form.
- As that is sitting, prepare a colander by lining it with a sterilized piece of cheesecloth; set the colander inside of a larger bowl or pan to collect the whey.
- Gently ladle the curds into the cheesecloth with a slotted spoon or ladle.
- Tie the four corners of the cheesecloth together.
- Hang the bag of curds over a bowl for an hour.
- Your cheese will be ready to eat.