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Ingredients
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Main Ingredients
Equipment
Method
Preparation
- 1
Gather Ingredients
Collect all the ingredients listed above and ensure they are fresh. Have your equipment ready.
- 2
- 3
Add Lemon Juice
Once the milk is warm, add 2 tablespoons of lemon juice and stir gently. Allow it to sit for about 5 minutes until curd forms.
- 4
Add Rennet
Dissolve 1 teaspoon of rennet in a small amount of cool, non-chlorinated water. Add this mixture to the pot and stir gently. Let it sit undisturbed for 30 minutes.
Curd Formation
- 5
Cut the Curd
After 30 minutes, the curd should be set. Use a knife to cut the curd into small cubes, about 1 inch in size.
- 6
Heat the Curd
Gently heat the curds over low heat, stirring occasionally, until the temperature reaches 105°F (40°C). This should take about 20 minutes.
- 7
Drain the Curds
Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain for about 30 minutes.
- 8
Add Salt
Once drained, sprinkle 1 teaspoon of salt over the curds and mix gently.
Molding and Aging
- 9
Mold the Cheese
Transfer the curds into a cheese mold and press down firmly to shape the cheese. Cover it and let it sit at room temperature for 2-3 days.
- 10
Age the Cheese
After 3 days, remove the cheese from the mold and place it in a cool, dry place. Age for at least 2 months, turning it occasionally.
- 11
Final Preparation
Once aged, the cheese can be grated, sliced, or used in recipes as desired.
