Lemon Cheese

Lemon Cheese

Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.

If you make it in the evening, this rich and delicious cheese will be ready to spread on hot biscuits, toast, muffins, bagels or croissants for breakfast in the morning!

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Lemon Cheese
Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.  
Lemon Cheese
Keyword soft cheese
Servings
Ingredients
  • 1 gallon milk do not use ultra-pasteurized, it will not set up.
  • 2 large lemons or 1/4 cup lemon juice
  • 1/4 teaspoon salt
Keyword soft cheese
Servings
Ingredients
  • 1 gallon milk do not use ultra-pasteurized, it will not set up.
  • 2 large lemons or 1/4 cup lemon juice
  • 1/4 teaspoon salt
Lemon Cheese
Instructions
  1. Warm milk to 165 F, stirring often to present scorching.
  2. Add lemon juice. Stir and set aside for 15 minutes. The warm milk will separate into a stringy curd and a greenish liquid whey. It should be clear, not milky.
  3. Line a colander with butter muslin. Pour the curds and whey into the colander. Tie the corners of the cheesecloth into a knot and hang the bag of curds to drain. After an hour, check for the desired consistency. Think cream cheese.
  4. Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually 1/4 tsp. You may mix in herbs. Fresh dill comes to mind.
  5. Place cheese in a covered container and store in the refrigerator. It will keep for a week, perhaps a little more.
Recipe Notes

Notes:

  1. You may go up to 190 F to help your milk coagulate.
  2. You may add more lemon juice if your milk doesn't coagulate.
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Mac and Cheese

Mac and Cheese

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Mac and Cheese
Mac and Cheese
Servings
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 Pound elbow macaroni or cavatappi
  • 1 Quart milk
  • 6 Tablespoons butter
  • 1/2 Cup all-purpose flour
  • 3 Cups Pinnacle Cheese Grated
  • 3 Cups Clau d' ville Cheddar Cheese Grated
  • 1/2 Tablespoon sea salt
  • 1/2 Teaspoon black pepper Freshly Ground
  • 1/2 Teaspoon nutmeg Ground
  • 1 Cup parmesan cheese Or other cheese topping
Servings
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 Pound elbow macaroni or cavatappi
  • 1 Quart milk
  • 6 Tablespoons butter
  • 1/2 Cup all-purpose flour
  • 3 Cups Pinnacle Cheese Grated
  • 3 Cups Clau d' ville Cheddar Cheese Grated
  • 1/2 Tablespoon sea salt
  • 1/2 Teaspoon black pepper Freshly Ground
  • 1/2 Teaspoon nutmeg Ground
  • 1 Cup parmesan cheese Or other cheese topping
Mac and Cheese
Instructions
Macaroni
  1. Preheat oven to 375 degrees F
  2. Drizzle oil into large pot of boiling water. Add macaroni and cook according to directions on the package.
  3. Drain well.
Sauce
  1. Melt butter in a large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring constantly with a whisk.
  2. Add milk and cook until thickened and smooth.
  3. Remove from heat.
  4. Add Pinnacle and Clau d' ville Cheddar, salt, pepper, and nutmeg.
  5. Stir well.
Combine and Bake
  1. Add cooked macaroni to sauce and stir well.
  2. Pour into 3-quart dish.
  3. Sprinkle Parmesan on top.
  4. Bake for 30 to 35 minutes, or until sauce is bubbly and browned on top.
Recipe Notes

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