Directions:
Warm up the milk: In a pot, heat the milk on medium heat until it starts to gently simmer.
Add lemon juice: Mix in the lemon juice and keep heating gently. The milk will start to form lumps.
Filter: After curdling, take off the heat and filter through a strainer lined with cheesecloth.
Squeeze out excess liquid from the ricotta for 5 minutes for a smoother texture, or longer for a denser texture.
Serve: Put the ricotta in a bowl and enjoy it right away.
3. Paneer (a type of cheese commonly used in Indian cuisine) Ingredients:
1 liter of full-fat milk
2 tablespoons of lemon juice
Directions:
Heat the milk until it boils in a pot.
Squeeze some lemon juice into the mixture little by little as you stir. The milk will become chunky.
Filter and Squeeze: Pour the cheese curds into a strainer lined with cheesecloth. Put the cheese in the cloth and squeeze out the extra liquid. Put a heavy item on top and press for around 20 minutes.
Cut and Serve: Take out the paneer from the cloth and cut it into small pieces. Use in the dishes you like or enjoy as it is.
4. White Cheese
List of ingredients:
1 liter of full-fat milk
2 tablespoons of apple cider vinegar or white vinegar
Directions:
Warm up the milk: Warm up the milk in a pot until it begins to bubble.
Put vinegar in little by little while stirring softly. The milk will become chunky.
Filter: Filter the curds using a strainer lined with cheesecloth.
Squeeze the cheesecloth around the cheese curds to remove extra liquid. You can form it into a round shape or a flat shape.
Serve the white cheese fresh or store it in the refrigerator for later.
5. Labneh (a type of cream cheese from the Middle East)
