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.
Course: Accompaniment, Condiment
- 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.