Introduction
Cheese-making at home might sound daunting, but with just three ingredients—milk, yogurt, and lemon—you can create a delicious and wholesome homemade cheese. This simple process is not only rewarding but also ensures that your cheese is fresh, natural, and free from preservatives. Whether you’re a novice or a seasoned cook, this recipe is an excellent addition to your culinary repertoire.
Ingredients
1 liter of milk (full-fat for creamier cheese)
1 cup of yogurt (plain, unsweetened)
Juice of half a lemon
Directions
Prepare the Milk: Pour the milk into a large saucepan and heat it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom. Allow the milk to reach a gentle simmer but avoid boiling.
Add the Yogurt: Once the milk starts to simmer, reduce the heat to low and stir in the yogurt. Mix well to ensure it is evenly distributed.
Incorporate the Lemon Juice: Gradually add the lemon juice while stirring continuously. You’ll notice the milk starting to curdle as the solids separate from the whey.
Let It Rest: Turn off the heat and let the mixture rest for about 10–15 minutes. This allows the curds to form fully.
Strain the Cheese: Place a clean muslin cloth or cheesecloth over a colander and pour the curdled mixture into it. Let the whey drain out, then gather the cloth’s edges to form a pouch. Squeeze gently to remove excess liquid.
Set the Cheese: For firmer cheese, place the wrapped curds under a heavy object for about an hour. If you prefer a softer consistency, skip this step and simply transfer the cheese to a container.
Serve and Enjoy: Your homemade cheese is now ready! Serve it fresh or store it for later use.
Serving and Storage Tips
Serving Suggestions: Enjoy this cheese as a spread on fresh bread, crumble it over salads, or use it as a filling for savory dishes.
Storage: Store the cheese in an airtight container in the refrigerator for up to 5 days. For added flavor, immerse it in olive oil and herbs.
Variations
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