A simple and fast way to make a fresh, soft cheese using milk and an acid.
Ingredients:
- 1 liter whole milk (full fat is best)
- 4 tablespoons lemon juice (or white vinegar)
- Pinch of salt (optional)
Instructions:
- Heat the Milk: Pour the milk into a large saucepan and heat it over medium heat. Bring it to a near boil, stirring occasionally to prevent scorching. You will see small bubbles forming around the edges.
- Add the Acid: Once the milk is hot, reduce the heat to low. Slowly pour in the lemon juice (or vinegar) while gently stirring. You will see the milk begin to curdle, separating into curds and whey (the yellowish liquid).
- Separate the Curds: Continue to stir gently for about 1 minute, allowing the curds to fully form. Turn off the heat.
- Strain the Curds: Line a colander or sieve with cheesecloth or a clean, thin kitchen towel. Place the colander over a bowl to catch the whey. Pour the curds and whey into the lined colander.
- Drain: Allow the curds to drain for a few minutes. If you want a firmer cheese, gently press the curds with the back of a spoon or gather the cheesecloth and squeeze out the excess whey.
- Season (Optional): Sprinkle a pinch of salt over the curds, if desired.
- Serve: The fresh cheese is ready to use immediately.
Important Notes:
- This recipe yields a relatively small amount of cheese, far less than 1 kg. The yield will vary depending on the fat content of the milk.
- This is a fresh cheese, it does not have the flavor or texture of aged cheeses.
- The whey that is collected is full of nutrients, and can be used in other cooking applications.
- This cheese should be consumed fresh, and stored in the refrigerator for a few days at most.
It is impossible to make 1kg of hard aged cheese in 5 minutes.