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.
- 2 litres of milk
- 1/3 cup of lemon juice
- In a large pot, heat the milk to 80° C (175° F). Add about 2/3 of your lemon 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 litres of milk reconstituted from powdered milk, I get just under 200 grams of cheese. From 2 litres 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 cheese has always been eaten in my house before the first week was up.
Recipe © 2004 Valerie Pearson