Homemade Fresh Cheese

Yields: Approximately 1 pound Prep time: 30 minutes Total time: 24 hours (including pressing)

Ingredients:

• 1 gallon whole milk
• 1/3 cup lemon juice (freshly squeezed)
• Salt, to taste

Instructions:

1. Heat the Milk: Pour the milk into a large, heavy-bottomed pot. Heat over medium heat, stirring occasionally to prevent scorching, until the milk reaches 185°F (85°C).  
2. Curdle the Milk: Remove the pot from the heat. Carefully stir in the lemon juice. The milk will begin to curdle and separate into curds (solid) and whey (liquid).  
3. Let It Sit: Let the mixture stand undisturbed for 10 minutes to allow the curds and whey to separate completely.  
4. Drain the Curds: Line a large colander with several layers of cheesecloth. Pour the curds and whey mixture into the cheesecloth-lined colander set over a large bowl. Gently gather the corners of the cheesecloth and twist to squeeze out excess whey.  
5. Season the Curds: Transfer the curds to a bowl and sprinkle with salt to taste. Mix gently to combine.
6. Press the Cheese: Place the cheesecloth-wrapped cheese in a bowl or container and place a weight on top. Refrigerate for at least 6 hours, or overnight, to press the cheese and remove more whey.
7. Enjoy: Unwrap the cheese and enjoy! This fresh cheese is perfect for spreading on crackers, adding to salads, or using in various recipes.

Tips:

• For a creamier cheese, use less lemon juice.
• For a firmer cheese, press for a longer period of time.
• Experiment with different herbs or spices for added flavor.

Note: This recipe makes a fresh, soft cheese. If you prefer a harder cheese, you can experiment with different milk temperatures, acid amounts, and pressing techniques.