Homemade Cheese
Appetizers • World
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 0 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.
Step 7
Store the finished cheese in an airtight container in the refrigerator for 3–4 days. Serve with fresh bread, fruits, or honey.
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