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!
- 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
- Warm milk to 165 F, stirring often to prevent scorching.
- 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.
- 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.
- 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.
- Place cheese in a covered container and store in the refrigerator. It will keep for a week, perhaps a little more.
- You may go up to 190 F to help your milk coagulate.
- You may add more lemon juice if your milk doesn't coagulate.