Author Notes: Seriously! I can’t believe you can make fresh cheese so easily. Why did I wait so long to try it? Thank you mexicanmademeatless.com, for inspiring me to take that initial step forward. —Ann Marie
Prep time: 15 min
Cook time: 45 min
liter whole milk
tablespoons lemon juice
- To a stock pot add one liter whole milk, 1 cup buttermilk and 2 tbs lemon juice. Bring to a pre-boil simmer and stir until curds begin to form.
- Turn off the heat and cover for 15 minutes.
- Strain curds over a cheese cloth. Combine the cheese cloth and gently squeeze the remaining whey (keep for last step).
- To store, fully cover with the drained whey and refrigerate.