3 Ingredient Organic Soft Homemade Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, large
  • 1 Rosemary, Fresh

• Baking & Spices

  • 1 Pink himalayan salt or sea salt

• Dairy

  • 1 liter Unpasteurized whole milk, organic

Found on brokefoodies.com

Description

Ingredients

• 1 large lemon (should produce around ¼ cup or 4 tbsp of juice)
• 1L organic unpasteurized whole milk (pasteurized is okay for the recipe too if you can’t find unpasteurized)
• pink himalayan salt or sea salt
• fresh rosemary (optional)

Directions

• Pour 1L (4 cups, 32 oz, 1000 ml) of organic raw whole milk into a medium saucepan at medium heat
• Juice 1 large lemon (should produce around ¼ cup or 4 tbsp of juice)
• Prepare your cheesecloth or shirt and place into a sieve. Set aside.
• Once the milk reaches boiling point (bubbles are newly apparent) remove from the heat and the add lemon juice, whisking extremely slowly and delicately together for 30 seconds to 1 minute until curd-like chunks form in the milk mixture - if curds do not form sufficiently, add more lemon juice
• Holding the fabric (cheesecloth or shirt), pour your milk mixture inside carefully, making sure the sides of the cloth do not fall inside the mixture or along the sides of the sieve
• Once you have poured all the milk mixture inside the cloth, bring the sides of the cloth together slowly above the mixture, let some of the liquid separate, and then press they outside of the cloth lightly where the mixture falls so that it forms into a ball, squeezing out excess liquid. What you will be left with is the milk curds
• Let your mixture sit for a minute while you prepare your flavours
• Next you’ll want to mix gently with a spoon and then squeeze the cloth gently into a ball another time
• Taste if you wish to see if you want to add more salt, and some pepper if you like
• The mixture should taste slightly over salted (will not be overly salty when the cheese is ready)
• Gather your rope or shoelace or elastic, and bring the milk mixture into a ball once more, gather the fabric around the ball of milk and tie it shut. You will be keeping it in this ball overnight in the fridge for the remaining liquid to separate, fall through the cloth and sieve to be left with a semi-firm cheese
• Decide if you want a soft or firmer cheese: put some weight on the clothed milk ball if you want a firmer cheese, or let it rest in it’s tight bun if you want a softer, more spreadable cheese
• Refrigerate your cheese overnight (or for at least 6 hours)