Instructions:
- Heat the Milk: Pour the milk into a large pot and heat it slowly over medium heat, stirring continuously to prevent scorching. Heat the milk to about 185°F (85°C), just below boiling.
- Add Lemon Juice: Remove the pot from the heat and gradually add the lemon juice, stirring gently. The milk will begin to curdle as the acid from the lemon juice reacts with it.
- Let It Sit: Allow the mixture to sit undisturbed for about 10 minutes, letting the curds (solids) separate from the whey (liquid).
- Strain the Curds: Line a colander with cheesecloth and pour the mixture through to separate the curds from the whey. Gather the cheesecloth corners and gently squeeze out excess whey.
- Season: Open the cheesecloth and sprinkle salt over the curds. Mix lightly.
- Press the Cheese: To form a solid cheese, leave it in the cheesecloth and place it under a weight for several hours or overnight in the refrigerator.
- Enjoy: Unwrap your homemade cheese and enjoy it plain, spread on toast, in savory dishes, or paired with fruit.
Conclusion
This three-ingredient cheese is more than just a recipe; it’s a connection to the past, a tribute to simpler times, and a reminder of the wisdom of our grandparents. Whether enjoyed on its own or as part of your favorite dish, this cheese brings comfort and a touch of nostalgia to any meal.
