homemade cheese from store-bought milk
Description
A delicious appetizer for any gathering. Making homemade cheese is easy. Along with lemon juice, you can add salt and spices, but that's a matter of taste. I use a classic version that preserves the cheese's natural, milky flavor. If the milk in the pot boils while heating, remove it from the heat and let it cool to 95°C. If you don't have a kitchen thermometer, simply let it stand for 3–5 minutes, then add the lemon juice. From the listed ingredients you will get 250–270 g of homemade cheese. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
To make homemade cheese, take milk and a lemon.
- 2
Step 2
Pour the milk into a saucepan and place it on the stove.
- 3
Step 3
Make juice from the lemon.
- 4
Step 4
When the milk starts to boil, turn off the heat and pour in the lemon juice. Let it stand for a few minutes.
- 5
Step 5
Before your eyes, the whey will begin to separate and flakes of the future cheese will start to form.
- 6
Step 6
When the whey becomes completely clear, pour the contents of the pot into a sieve lined with cheesecloth folded into several layers. Place the sieve over a deep bowl or pot so the whey can drain into it without touching the cheese. Tie the ends of the cheesecloth into a knot and hang it over the sieve. After 7–8 hours, when the whey has fully drained and the cheese has firmed up, transfer it to a plate and place a weight on top. Leave the cheese in the refrigerator overnight.
- 7
Step 7
In the morning, remove the cheese from the cheesecloth. It is ready to use.
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Step 8
The most delicious, tender homemade cheese made from store-bought milk—serve for breakfast or as an appetizer.