Green Living Australia .com.au
Please enjoy this great FREE "Home Cheese Making" recipe
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Lemon Cheese.
This is a soft cheese that you can do at home with what you can find in your kitchen.
I started off making soft cheeses and this is still my favourite. I love to add herbs and eat it as a dip with crackers or use it as a spread on sandwiches. There are also plenty of recipes that call for soft cheeses.
Ingredients
- 2 liters of milk
- 1/3 cup of lemon juice
Directions
In a large pot, heat the milk to 80 degrees C (175 degrees F). Add
about 2/3 of your lemon the juice and stir well.
Cover and let the milk set for 15 minutes. What you are looking for is a clear separation
of the curds and whey. If the whey, the liquid, is still milky then add more of the lemon
juice till it sets
Pour the curds into a colander lined with cheese cloth.
Tie the corners of the cloth together and hang the bag to drain for 1 to 2 hours, or until the curds have stopped draining Remove the cheese from the bag and add salt and herbs to taste.
I have also used powdered milk and it works just fine, however the yield is less. From
2 liters of milk reconstituted from powdered milk I get just under 200 grams of cheese.
From 2 liters of regular whole milk I get about 450 grams of cheese.
This cheese will store in a covered container in the fridge for 1 to 2 weeks. I have however, never tested this time, as the cheeses has always been eaten in my house before the first week was up.
I started off with the Home Cheese Making by Ricki Carroll and this is a wonderful book for beginners. I still refer to it regularly and I can recommend this book to anyone who wants to try their hand at this most rewarding adventure of "home cheese making".