- Half gallon of milk
- ½ tablespoon salt
- ½ lemon, juiced
- 1 tablespoon vinegar (I used apple cider vinegar)
- Seasoning of choice: olive oil, lemon zest, fresh herbs
Heat the milk in a heavy-bottomed pot over medium-low heat. Add salt and stir occasionally to avoid burning the milk. As soon as the milk starts to simmer (about 180-190 degrees), pour in the lemon juice and vinegar and stir. The milk should begin to curdle – if not, add in a little more lemon juice or vinegar. Turn off the heat and let the milk rest for about 10 minutes. Line a colander with at least two layers of cheesecloth. Pour curdled milk into the cheesecloth, tie cloth and hang over a bowl for a 1/2 hour – hour to ensure all the whey has drained (be careful not to let it hang too long, as the result will be too dry).
Once drained, open cheesecloth and either refrigerate cheese immediately or transfer to a plate to serve. If serving immediately, season with your favorite items: olive oil, lemon zest, salt and pepper and/or favorite fresh herbs such as thyme, parsley and oregano.
This mild cheese is great on crackers or on your favorite crostini. I recently served it up over a crostini topped by tomatoes, basil and olive oil.