Warm the milk: Put the milk in a big pot and heat it slowly until it starts to bubble on medium heat. Watch it carefully to prevent it from boiling over. The best temperature is right before it starts boiling.
Squeeze some lemon juice into the hot milk and stir softly. You will notice the milk starting to thicken when the lemon juice's acid interacts with it. This process of separating curds and whey is just what you need.
Allow it to rest: Take the pan off the heat and let it sit without touching it for approximately 10 minutes. During this period, the solid part will continue to separate from the liquid part, becoming firmer.
Filter the cheese: Cover a strainer with a few pieces of cheesecloth and place it over a big bowl to collect the liquid (which can be kept for other recipes if desired). Gently pour the mixture into the strainer, so the liquid drains out and the solid pieces gather in the cloth.
Squeeze the Cheese: Bring together the edges of the cloth with cheese and gently press to remove extra liquid. Be cautious not to press too firmly because the cheese might end up too dry. To make cheese firmer, put a heavy object on top of it for a few hours to press it down more.
Season and savor: Take the cheese out of the cloth. Now, you can sprinkle a little salt, herbs, or spices on your cheese to give it some flavor. Mold it as you like, and it's ready to be enjoyed!
Why make things at home?
Cheese made at home tastes fresher and purer than the ones bought at stores. By preparing it yourself, you make sure there are no chemicals or fake substances. Moreover, it feels really good to make something so enjoyable using basic ingredients.
This cheese is great on crackers, salads, or in different recipes. It shows how beautiful simplicity can be when made at home. Try this recipe, and you may end up making it a regular thing in your kitchen!
