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1 gallon of whole milk (the fresher, the better)
1/3 cup of lemon juice (freshly squeezed is best)
Salt to taste
Instructions:
Heat the Milk: Pour the milk into a large pot and slowly heat it on the stove over medium heat. Stir continuously to prevent the milk from scorching at the bottom. Heat the milk to about 185°F (85°C), just before it comes to a boil.
Add Lemon Juice: Remove the pot from the heat and slowly add the lemon juice, stirring gently. You will see the milk begin to curdle as the acid in the lemon juice reacts with the milk.
Let It Sit: Allow the mixture to sit undisturbed for about 10 minutes. The curds (solids) will 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 corners of the cheesecloth and gently squeeze out excess whey.
Season: Open the cheesecloth and sprinkle the curds with salt to taste. Mix lightly.
Press the Cheese: To form the cheese into a more solid mass, place it (still in the cheesecloth) under a weight for several hours or overnight in the refrigerator.
Enjoy: Unwrap your homemade cheese and enjoy it as is, or use it in your favorite recipes.
Conclusion
This simple three-ingredient cheese is not just a recipe; it’s a link to the past, a nod to simpler times, and a testament to the wisdom of our grandparents. Whether spread on a warm piece of toast, added to a savory dish, or enjoyed with fruit, this cheese is sure to bring comfort and a touch of nostalgia to your table.
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