Whole milk, one gallon (the higher the quality, the fresher).
one and a half cups of freshly squeezed lemon juice
Add salt to your liking.
Instructions:
CAPTURING YOUR INTEREST
Warm the Milk: Place the milk in a big saucepan and bring it to a simmer over medium heat. The milk will not scorch on the bottom if you stir it often. Prior to boiling, bring the milk to a temperature of around 185°F, or 85°C.
Take the saucepan off the heat and add the lemon juice slowly while stirring gently. The acidity of the lemon juice interacts with the milk, causing it to curdle.
Sit It Down: Ten minutes should pass with the mixture sitting undisturbed. The curds (solids) and whey (liquid) will eventually separate.
If you want to get the curds out of the whey, you need to strain them. Just line a colander with cheesecloth and pour the mixture through. To remove extra whey, gather the cheesecloth’s corners and compress gently.
In order to season the curds, loosen the cheesecloth and add salt according to taste. Stir gently.
To make the cheese more firm, press it with a weight for at least a few hours or overnight in the fridge while it’s still in the cheesecloth.
Savor: Take out the handmade cheese from its packaging and savor it on its own or use it into your preferred dishes.
In summary
This three-ingredient cheese is more than simply a recipe; it’s a tribute to our ancestors’ wisdom, a throwback to a simpler period, and a connection to our heritage. This cheese will provide a sense of warmth and nostalgia to your table whether you spread it over toast, add it to a savory meal, or eat it with fruit.
