Lemon Cheese
- Ready In:
- 1hr 30mins
- Ingredients:
- 2
- Yields:
-
5 ounces
- Serves:
- 6
ingredients
- 16 ounces whole milk, fresh
- lemon juice, from one lemon
directions
- In a double boiler, heat the milk to 100 degrees F.
- Remove from heat and remove the milk pan from the water pan.
- Add the lemon juice. Stir well.
- Leave the milk/lemon juice sit for fifteen minutes. You can see the stringy curd appear and you'll see the whey form.
- As that is sitting, prepare a colander by lining it with a sterilized piece of cheesecloth; set the colander inside of a larger bowl or pan to collect the whey.
- Gently ladle the curds into the cheesecloth with a slotted spoon or ladle.
- Tie the four corners of the cheesecloth together.
- Hang the bag of curds over a bowl for an hour.
- Your cheese will be ready to eat.
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RECIPE SUBMITTED BY
dogsandwoods
Sarasota, Florida