Lemon Cheese

We had a fun time making cheese today. This is a great recipe for a soft cheese that can be made with ingredients in your kitchen.  Uses lemon juice, not special cultures. After making it use your favorite spices to give it the flavor that you want.

Some ideas for herbs to add are:

garlic, basil, chives, dill, dried tomatoes, onions, and the possibilities go on and on.

Ingredients:

1/2 gallon whole milk

Juice of 2-3 large lemons or approximately 1/4 cup

Cheese salt (optional)

Herbs (optional)

1) In a large pot, directly heat the milk to 185-200 degrees F.  Add the juice from two of the lemons and stir well.

2) Cover and let the milk set for 15 minutes.  (You are looking for a clear separation of the curds and whey, not milky whey).  If the milk has not yet set, add more of the remaining lemon juice until it does set.

3) Pour the curds into a colander lined with butter muslin.  Tie the corners of the muslin into a knot and hang the bag to drain for 1-2 hours, or until the curds have stopped draining.  (If you drain the curds for only 20 minutes you can then chill the mixture and add mint leaves for a refreshing summertime drink).

4) Remove the cheese from the bag.  Add salt and herbs to taste, if desired.

5) Store in a covered container in the refrigerator for 1-2 weeks.

Yields: About 1 pound

Note: Works fine with frozen milk.

Recipe from Home Cheese Making by author Ricki Carroll