Homemade Cheese

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Making homemade cheese with this recipe is incredibly easy. It's important that the milk is fresh or, at the very least, store-bought with a minimal shelf life — the more live microorganisms it contains, the better. Homemade cheese has a short shelf life — it can last no more than a week in the refrigerator.

Ingredients

Milk - 2 qt
Lemon - 1 piece

Step by Step guide

Step 1

It's best to use fresh or minimally processed milk for cheese. Pour the milk into a pot and bring it to a boil, then simmer for 2 minutes. At this stage, you can add salt if you'd like to make a salty cheese (half a teaspoon).

Step 2

Squeeze the juice from the lemon.

Step 3

Gradually add lemon juice to the hot milk, stirring the mixture gently. The milk will begin to curdle almost immediately.

Step 4

When the milk separates into curds and whey, strain it through a sieve lined with muslin or several layers of cheesecloth.

Step 5

Rinse the cottage cheese with clean cold water to remove the lemony tartness.

Step 6

Wrap the mixture in a cloth and squeeze out the excess moisture thoroughly, first using your hands and then placing it under a cheese press. Leave the cheese under the press for 30 minutes.