Lemon Cheese
Ready In: 1 hr 30 mins
Serves: 6
Yields: 5 ounces
Ingredients
- 16 ounces whole milk, fresh
- lemon juice, from one lemon
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off