Homemade Cheese from Milk
Description
Perfect for the table and with drinks. This homemade milk cheese recipe does not require special ingredients such as starter culture, which makes it accessible and quite simple. This cheese always turns out well if you choose good-quality milk, so don't be afraid to try making this recipe. Can be served warm or chilled.
Instructions
- 1
Step 1
1. To make this cheese, you need a large pot; pour the milk into it and place it over heat.
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Step 2
2. Meanwhile, you can wash the lemon, dry it, and squeeze out the juice, then strain it through a sieve. Some homemade milk cheese recipes call for citric acid, but fresh lemon juice is preferable.
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Step 3
3. Skim the foam from the boiling milk. If you have a thermometer on hand, immerse it in the milk and watch until the temperature reaches 95 degrees. If you don't have a thermometer, after the milk comes to a boil you can remove it from the heat and let it stand for 3–5 minutes.
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Step 4
4. Add salt and spices to taste to the hot milk (you may omit them if you prefer, to preserve the cheese’s natural flavor). Pour in the lemon juice in a thin stream.
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Step 5
5. The process of separating the curds from the whey happens right before your eyes. Watch the color of the whey. As soon as it turns clear, the process is complete.
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Step 6
6. Then quickly drain the mixture through a fine colander or cheesecloth, collecting the whey (you can save it for other dishes).
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Step 7
7. Leave the cheese in cheesecloth (you can hang it somewhere) or transfer it to a special mold. And that's the entire simple homemade cheese from milk recipe. When it has completely cooled, it will acquire the desired texture.