Homemade Whey Cheese
Description
You can quickly make cheese from whey using lemon—the milk will curdle when heated if you add lemon juice to it. Then, if you like, you can add to the resulting mixture Provençal herbs, pressed garlic cloves, chopped dill, and so on. From 1 liter of whey you will get about 150–180 grams of cheese. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Pour the whey into a deep container: a pot or a kazan. Place the container on the stove and bring its contents to a boil. Reduce the heat to the lowest setting.
- 3
Step 3
Into hot milk, squeeze the juice from half a lemon, trying to remove the seeds beforehand; otherwise they will end up in the cheese later. You can use citric acid — about 2–3 pinches — or concentrated lemon juice — about 1 tsp. Remember that you must not increase the heat — leave the milk as is; thanks to the acid, it will gradually curdle.
- 4
Step 4
As soon as this happens, turn off the heat. If you need the whey, drain it into a separate container.
- 5
Step 5
Place a colander or wide strainer in a deep container and pour the contents of the container into it. Leave for 30 minutes until the liquid has fully drained, then add salt. To shape the cheese, place it under a press, wrapped in cotton cloth.
- 6
Step 6
Place the cream cheese in a container and serve with dried fruits, fresh vegetables, etc.