Fresh Cheese with only 2 ingredients Directions:
Heat the milk: Pour the milk into a saucepan and heat it over medium heat. Be sure to stir occasionally to prevent the milk from sticking to the bottom of the pan and burning.
Add the lemon juice: Once the milk reaches a temperature of about 85°C, remove the saucepan from the heat. Slowly pour the freshly squeezed lemon juice into the hot milk while stirring gently. You will notice that the milk will begin to curdle and separate into small solid pieces (curds) and clear liquid (whey).
Let sit and strain: Let the mixture sit for about 10 minutes to allow the curd to fully form. Next, place a strainer lined with cheese cloth or cheesecloth over a bowl to catch the whey. Carefully pour the coagulated milk mixture into the strainer and let the whey drain for about an hour.
Mold and season: Once the whey has completely drained, collect the curds on the cheese cloth. You can shape the cheese to your liking, either using a cheese press or simply molding it with your hands. If you want a firmer cheese, apply gentle pressure to remove excess whey.
Tips:
Use fresh, good quality milk to obtain a tastier fresh cheese.
If you don't have lemon juice on hand, you can also use apple cider vinegar in the same proportion (25 ml).
Experiment with different herbs and spices to flavor your homemade fresh cheese. You can add salt, pepper, garlic powder, chopped chives or any other spices of your choice.
Drain time may vary depending on desired texture. If you prefer a creamier cheese, you can reduce the draining time.
Store fresh cheese in the refrigerator in an airtight container. It will stay fresh and delicious for about a week. Remember that since it is a homemade cheese without additives, its shelf life may be shorter than commercial cheeses.
Take advantage of the versatility of fresh cheese in your dishes. You can enjoy it alone with a little olive oil and spices, add it to salads, sandwiches or use it as a filling in tacos and quesadillas. The possibilities are endless.
If you want a firmer, more compact fresh cheese, you can place a weight on the curd while it is draining. This will help remove even more serum and obtain a more compact texture.
If you want to experiment with different flavors, you can add fresh chopped herbs, such as basil or cilantro, to the mixture before letting the whey drain.
I await your comments! Enjoy!
