Milky Simplicity, Fresh Tradition
Warm cow’s milk curdled with lemon transforms into soft white cheese, gently drained and salted — a homemade cheese that feels bright, pure and rooted in old-world kitchen traditions.
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.
Crafted with Few Ingredients
Just milk, lemon juice, coarse salt, and patience — the cheese is strained overnight, then rested in the fridge for days to develop character without additives.
Versatile & Naturally Refreshing
Enjoy it fresh with bread or in salads, or let the salty version shine alone — white cheese this pure complements everything with its creamy texture and clean 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!
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