Easy Lemon Cheese
  • 4 cups whole milk, preferably raw (do not use ultra-heat treated milk, it will not work)
  • ⅓ cup fresh-squeezed lemon juice
  1. In a medium stainless steel pot, heat milk over medium heat until it reaches 125*F.
  2. Add the lemon juice. The milk should separate right away - if it does not, continue slowly heating the milk until it there is a clear separation of curds and whey.
  3. When the milk has separated, remove from heat and pour into a bowl lined with butter muslin cheesecloth.
  4. Gather the cheesecloth into a bundle and lift out of the bowl, allowing most of the whey to drain out. Tie the cheesecloth over the handle of a wooden spoon, and rest the spoon over a tall bowl or jar. Alternately, secure the top of the bundle with a rubber band and hang on a cupboard door with a bowl underneath to catch the whey.
  5. Allow the cheese to drain 1 to 1-1/2 hours, until desired dryness is reached.
  6. Unwrap the cheese, place in a bowl, and season as desired.
  7. Finished cheese can be stored unshaped in a container, or can be formed into a log and stored in a twist of parchment paper.
  8. Enjoy!
  9. Yield: About 4oz of cheese per quart of milk.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/soft-cheese/