- Milk: 1 liter (Preferably full-fat for richer, creamier cheese)
- Lemon Juice: From about 2 lemons (The freshness adds a slight tang and ensures the curdling process)
Turning Ingredients into Cheese
- Heat the Milk: Pour the milk into a large pot and slowly warm it over medium heat. You want to heat the milk until it’s just about to boil, around 200°F (93°C), so keep a keen eye to avoid boiling over.
- Add the Lemon Juice: Once the milk is hot enough, remove the pot from the heat and gently stir in the lemon juice. Let the mixture sit for a minute or two, and you’ll see the magic happen: the milk begins to curdle, forming soft curds.
- Strain the Curds: Line a colander with a clean cheesecloth and pour in the curdled milk to separate the curds from the whey. What you’re left with in the cheesecloth is your fresh cheese.
- Press and Chill: For a firmer cheese, press the curds to remove more whey, then wrap and chill in the refrigerator. For a softer cheese, you can skip the pressing and move straight to chilling.
Enjoying Your Homemade Cheese
This homemade cheese can be a delightful addition to salads, spread on crackers, or enjoyed as is, with a drizzle of olive oil and a sprinkle of herbs. It’s a testament to the joy of making something from scratch, something that carries the flavors of home and the satisfaction of creation.
Why It’s a Weekly Ritual
Making cheese at home with just milk and lemon is not only about the end product; it’s about embracing a simpler, more connected way of cooking. It’s a gentle reminder of the times when making do with what you have led to delicious discoveries. So, next time you have milk and lemons at hand, remember that you’re just a few steps away from creating something truly special – a cheese that’s uniquely yours, filled with the flavors of home and the warmth of homemade goodness.
