Directions
- 1In a heavy bottom pot over medium-high heat, add 4 cups of milk and 3 tablespoons of lemon juice.
- 2Stir for two minutes, then cut the heat and cover.
- 3After 15 minutes, separate the curds using a glass bowl, a mesh strainer, and cheesecloth.
- 4Wring out the cheesecloth to remove as much whey as possible.
- 5Add whole milk (2% skim) to the curds.
- 6Season with a little bit of salt and stir to combine.
Ingredients
- 4 cups milk
- 3 tablespoons lemon juice
- 2 % skim whole milk
- 1 pinch salt
Equipment
heavy bottom potmesh strainercheeseclothglass bowlforkspoon
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