Ingredients:
1 gallon of whole milk
1/3 cup of lemon juice (freshly squeezed)
Salt, to taste
-Instructions:
1.Heat Milk: Pour milk into a pot and heat slowly on medium. Stir often to prevent scorching until it reaches 185°F (85°C).
2.Add Lemon Juice: Remove from heat. Stir in lemon juice gently. Milk will curdle as lemon juice reacts.
3.Let It Sit: Leave undisturbed for 10 minutes. Curds (solids) separate from whey (liquid).
4.Strain Curds: Line a colander with cheesecloth. Pour mixture through to separate curds from whey. Gather cloth corners and gently squeeze out excess whey.
5.Season: Sprinkle curds with salt. Mix lightly.
- Press Cheese: Place cheesecloth-wrapped cheese under a weight for hours or overnight in fridge to solidify.
7.Enjoy: Unwrap and enjoy your homemade cheese alone or in recipes.