making Homemade Lemon Cheese with just two ingredients:

Ingredients:

• 1 liter of fresh milk
• 2 to 3 tablespoons of fresh lemon juice

Instructions:

1. Heat the Milk: Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent scorching. When you see small bubbles forming at the edges (just before boiling), reduce the heat.
2. Add Lemon Juice: Once the milk is hot but not boiling, reduce the heat to low and gently stir in the lemon juice. The milk will begin to curdle as the lemon reacts with it, forming curds and separating from the whey.
3. Rest the Mixture: Turn off the heat and let the mixture sit for 5 to 10 minutes. The curds will continue to separate during this time.
4. Strain the Curds: Line a colander with cheesecloth or a clean kitchen towel, and place it over a bowl. Pour the curdled milk into the colander to strain out the whey. Let it drain for a few minutes until most of the liquid is gone.
5. Press the Cheese: Gather the edges of the cloth and gently squeeze out any remaining whey. For a firmer cheese, you can press it under a heavy object for about 15-30 minutes.
6. Season and Enjoy: Once the cheese has been pressed to your liking, unwrap it and season with salt or herbs. Enjoy your fresh, homemade lemon cheese!

This simple method is great for a quick homemade cheese, perfect for snacking or adding to salads and sandwiches.