Ingredients
- 2 kg (4.4 lbs) cow’s milk
- Juice from 2 lemons
- Coarse salt
Preparation Method
- Heat the Milk:
Pour the milk into a saucepan and place it over medium heat. Stir continuously with a wooden spoon to prevent it from sticking. - Curdling the Milk:
When the milk starts to boil, producing foam and rising, turn off the heat. Add the lemon juice and stir until the milk curdles into small chunks. - Cooling Down:
Remove the saucepan from the heat and let the mixture cool slightly. - Straining:
Place a muslin cloth (or cheesecloth) over a strainer and pour the curdled milk mixture into it. Gather the four corners of the cloth, tie them together, and hang it to drain for about 12 hours. - Salting and Resting:
Once drained, remove the cheese from the cloth, salt it generously, and place it in the refrigerator for 2-3 days. - Final Touches:
Before serving, wipe off any excess salt. Enjoy your fresh cheese as is or leave it unsalted for a milder taste.
A Taste of Tradition
This handmade white cheese is a simple yet rewarding way to connect with culinary heritage. Its creamy texture and fresh taste make it a versatile addition to your meals, whether served with bread, salads, or as a standalone treat. Embrace the joy of crafting your own cheese!
