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Lemon Cheese

Lemon cheese is a creamy, spreadable cheese with a light, lemony flavor, and it's so easy to make!


  • ½ gallon whole milk
  • Juice of 3-4 lemons; approximately ¼ cup
  • Cheese salt



  1. Heat the milk in a large pot over medium heat to between 185° and 200°F. Add the lemon juice and stir it in slowly, using gentle up-and-down motions, for one minute.
  2. Cover the milk and allow it to sit, undisturbed, for 15 minutes, or until you recognize a clean break. If you have not gotten a clean break after 20 minutes, add a bit more lemon juice and wait another 15 minutes, or until it does set.
  3. Line a colander with butter muslin, and gently ladle the curds from the pot into the colander. Tie the corners of the butter muslin together to create a draining bag, and suspend it to drain for 1½-2 hours, or until it stops dripping. 
  4. Take the cheese out of the butter muslin and place it in a large, clean bowl. Mix in the salt.
  5. Add additional ingredients such as herbs, spices or fruit, as desired.
  6. Cover and refrigerate until ready to use. Keeps for up to 2 weeks. 

Makes about one pound of cheese. 

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