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!
Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!
