Lemon cheese is a creamy, spreadable cheese with a light, lemony flavor.
- 1/2 gallon whole milk
- Juice of 3 to 4 lemons; approximately 1/4 cup
- Cheese salt
- 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.
- 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.
- 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 1-1/2 to 2 hours, or until it stops dripping.
- Take the cheese out of the butter muslin and place it in a large, clean bowl. Mix in the salt, and you can add herbs, spices or fruit to it now if you wish.
- Put the cheese in a covered container in the refrigerator until you are ready to use it.
This cheese will keep in the refrigerator for up to two weeks. Makes about one pound of cheese.
(Tip: If you only drain the cheese for 20 minutes or so while it is in the butter muslin sack, you can take it out, add mint leaves, and chill it to make a delicious, nutritious drink for summertime.)
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