What you will need:
- 4 lit whole milk (goat or sheep or cow, pasteurized is fine, but don’t use ultra-pasteurized)
- Fresh lemon juice from 4 lemons (approx. 120 ml) (no pulp or seeds) (maybe you need more) or vinegar.
- salt to taste
- Fresh or dried herbs (optionally).
- 1 glass cold water from the freeze
- Mold or colander cover with cheesecloth.
The recipe step by step:
Pour the milk into a large pot and heat until the temperature reaches 90OC or almost boiling. Stir constantly to prevent scorching on the bottom of the pot.
Once the milk hits the right temperature, gentle bubbles will be forming and the surface will look foamy.
Remove from the heat.
Pour the lemon juice or vinegar all around the milk surface and stirring gently. You will notice curds immediately beginning to form.
The mixture should separate into curds and a yellowish liquid called whey.
After 1-2 min and when you recognize a clean break, pour in the saucepan edges the cold water to low the temperature.
Let stand for 10 minutes.
Place the mold or a colander over the sink or a large pot.
With slotted ladle remove the cheese from the saucepan into the mold in layers. After each layer season the curds with salt to taste. At this point, you can also add other types of seasonings like fresh or dried herbs.
Massage the salt and the herbs (if you use) into the curds with a ladle. This helps the texture of the curds become a little bit softer, smoother and creamier.
Let the cheese continue to drain in the strainer for 1 hour.
Cover a plate or bowl with the kitchen paper. Remove the cheese from the mold and put it on the plate. Store it in the refrigerator.
The second day covers the cheese with kitchen paper wrap in a plastic bag and store in the refrigerator.
Fresh cheese will usually last about a week
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