Homemade Cheese with Lemon and Milk

Pour the milk into a saucepan and heat it over medium heat until it reaches a gentle simmer (about 190°F or 88°C). Stir occasionally to prevent it from burning.

Add Lemon Juice:

Once the milk is heated, remove it from the heat and add the lemon juice. Stir gently for a minute or two. The milk should start to curdle and separate into curds and whey.

Let it Sit:

Let the mixture sit for about 5 minutes. This gives the curds more time to form and separate from the whey.

Strain the Curds:

Line a colander with a clean cheesecloth or a fine-mesh strainer. Carefully pour the curdled milk into the colander, allowing the whey to drain out. You can save the whey for other uses, like smoothies or baking!

Press and Season:

Gather the cheesecloth around the curds and gently press to release any remaining whey. If desired, add a pinch of salt to the cheese for flavor and mix well.

Chill and Serve:

You can enjoy the cheese immediately or chill it in the fridge for a firmer texture. The fresh cheese can be used as a spread or enjoyed with crackers, in salads, or with fresh fruit.

Serving and Storage Tips