Homemade Cheese
4 servings
45 minutes
It's easy to make homemade cheese using this recipe. It's important that the milk is from a village or, at the very least, from a store with a minimum shelf life - the more living microorganisms it contains, the better. Homemade cheese has a short shelf life - it can live in the refrigerator for no more than a week.
1
For cheese making, it's better to use village milk or milk with a minimal shelf life. Pour the milk into a pot and bring it to a boil, cooking for 2 minutes. At this stage, you can add salt if you want to make salty cheese (half a teaspoon).
- Whole milk: 2 l
- Lemon: 1 piece
2
Squeeze juice from the lemon.
3
Gradually add lemon juice to hot milk, stirring the mixture gently. The milk will start to curdle almost immediately.
- Lemon: 1 piece
4
When the milk separates into curds and whey, pour it into a sieve covered with muslin or several layers of cheesecloth.
5
Rinse the cottage cheese with clean cold water to remove the lemon acidity.
6
Wrap the mass in cloth and squeeze out excess moisture well, first by hand, then place it under a cheese press. Leave the cheese under the press for 30 minutes.
7
Store the ready cheese in the refrigerator in an airtight container for 3-4 days. Serve with fresh bread, fruits, or honey.
