This rich and delicious cheese may be made in the evening and will be ready to spread on hot croissants for breakfast! It is a great cheese to start for all ages and experience. You may have to add a bit more or less lemon juice depending on the milk you use.
- 1 gallon of milk
- 2 large lemons
- Warm milk to 165 degrees F (you may go up to 190F to help your milk coagulate). Stir often to avoid scorching the milk.
- Add the juice of the lemons to the milk. Stir and allow to set off the stove for 15 minutes.
- The warm milk will separate into a stringy curd and a greenish liquid whey. Line a colander with butter muslin.
- Pour the curds and whey into the colander. Save the whey for baking bread if desired. Tie four corners of the cheesecloth into a knot and hang the bag of curds to drain for an hour or until it reaches the desired consistency.
- Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually about 1/4 teaspoon. You may mix in herbs. Fresh dill leaves are delicious.
- Place the cheese in a covered container and store in the refrigerator. This cheese will keep up to a week. It is a moist spreadable cheese with a hint of lemon taste.