Homemade Fresh Cheese

Homemade Fresh Cheese


1 person made this

Our main calcium source, milk – vital to maintain good health and strong bones – also provides protein and riboflavin.

Janet Mitchell

Serves: 4 

  • 5 litres low-fat milk
  • 1/3 cup lemon juice

Preparation:2hours30min  ›  Cook:5min  ›  Ready in:2hours35min 

  1. Bring the milk to the boil in a large saucepan over moderate heat. Remove from the heat and stir in the lemon juice. Let stand until the curds and whey separate. Line a sieve with a double layer of muslin. Place the sieve in the sink and pour in the curdled milk, draining off the whey. Place the sieve over a bowl and stand for 20 minutes.
  2. Tie the muslin up and gently squeeze to remove any remaining liquid. Flatten the mixture into a round, place a weight on top (such as a heavy can inside a saucepan) and stand at room temperature for 2 hours or until the cheese is firm enough to cut.

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