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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
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. —GratedGarlic
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Ingredients
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1 liter
whole milk
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1 cup
buttermilk
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2 tablespoons
lemon juice
Directions
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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.
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Turn off the heat and cover for 15 minutes.
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Strain curds over a cheese cloth. Combine the cheese cloth and gently squeeze the remaining whey (keep for last step).
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To store, fully cover with the drained whey and refrigerate.
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