Prep Time: <1 minute
Cook Time: 20 minutes
Total Time: 30 minutes
1 gallon milk
1 lemon, juiced (or 1/4 cup lemon juice or white vinegar)
a pinch of salt
1. Pour the milk into a large pot and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to keep the milk from scorching.
2. Once the milk begins to boil, or reaches 190°F, turn off the heat. Stir lemon juice into the milk and let curdle for 10 minutes.
3. Line a colander with cheesecloth or a clean, white T-shirt. Pour the milk into the lined colander to catch the curds. Let all the excess liquid (whey) drain out. Massage cheesecloth to pack the cheese and remove the last drippings of whey.
4. What you have now is a simple cheese! Let it cool for a few minutes and then wrap in plastic or store in an airtight container and refrigerate. It will keep for about 3-4 days.
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