Homemade Cheese from Milk and Sour Cream

Description

Works for both holidays and everyday meals. You can use store-bought dairy products—in that case the cheese will be low-fat—or use homemade milk and sour cream. You can add fresh herbs, spices, and salt to the cheese; don't be afraid to experiment with the flavor. You can store the finished cheese in brine, or shape it into a round wheel and put it under a light press. Use it for sandwiches, casseroles, and baked goods.

Instructions

1. 1

   Step 1

   Pour the milk into a saucepan and place it over heat. When the milk is hot (not boiling!), add the sour cream to it.

2. 2

   Step 2

   Meanwhile, wash the lemon and cut it in half; squeeze the juice into a separate bowl.

3. 3

   Step 3

   After small bubbles form (the mixture is about to boil), add the lemon juice.

4. 4

   Step 4

   After it comes to a boil, reduce the heat to the lowest setting and let it boil for 1 minute. Then remove from the heat immediately.

5. 5

   Step 5

   Line the colander with cheesecloth, drain the mixture onto the colander, and pour the brine into a jar or a saucepan.

6. 6

   Step 6

   Salt the cheese (0.5 teaspoon), then gather the edges of the cheesecloth into a bundle and squeeze out the excess liquid.

7. 7

   Step 7

   Place a heavy weight on top and leave for 60 minutes.

8. 8

   Step 8

   Transfer the finished cheese to a container, refrigerate it, or cut it into pieces and store in a jar with brine.