Directions
- 1Start by pouring an entire gallon of whole milk into a pot.
- 2Once the milk comes to a boil, turn off the heat.
- 3Pour in the juice of two to three large lemons (about 12 tablespoons).
- 4Keep stirring until it curdles.
- 5Continue to stir for about a minute, then cover and let it sit for 10-15 minutes.
- 6Strain the mixture into cheesecloth to separate the curds and whey.
- 7Let it drain naturally without squeezing.
- 8Once the curds have drained and cooled (5-10 minutes), dump everything into the blender.
- 9Add a little bit of salt.
- 10Blend to your desired texture, adding a little bit of additional whey if needed to make it creamier.
- 11Store in the fridge in an airtight container.
Ingredients
- 1 gallon whole milk
- 2 large lemons lemon juice
- 1 pinch salt
Equipment
potwhiskcheeseclothfood processor or blender
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