Once the milk starts boiling, add the lemon juice and stir gently. You’ll see the magic happen as the milk begins to curdle. Reduce the heat and simmer for one to two minutes, then remove from the heat.
Step 3: Let it Settle
Allow the mixture to sit for a few minutes. You’ll notice the curds (the solids) separating from the whey (the clear liquid).
Step 4: Strain the Curds
Line a colander with a cheesecloth or a fine linen towel and pour the mixture through to separate the curds from the whey.
Step 5: Form the Cheese
Gather the corners of the cheesecloth and gently squeeze out the excess whey. Tie the cloth just above the curd bundle and hang it somewhere cool and dry to let it drain for a few hours.
Step 6: Enjoy Your Cheese!
Once drained, your homemade cheese is ready to enjoy. It’s soft and can be seasoned with herbs, spices, or a bit of salt to taste.
Serving Suggestions:
This cheese is wonderful spread on crackers, stirred into a hot bowl of pasta, or simply enjoyed fresh with a drizzle of olive oil and some herbs.
Making cheese at home is not only a delightful experience but also a healthier alternative to store-bought options, as it contains no preservatives or artificial ingredients. Plus, it’s a charming way to impress your family and friends with your culinary skills. So, why not give it a try? It’s a tasty adventure right in your own kitchen!
