Add Lemon Juice or Vinegar: Once the milk is hot, add the lemon juice or vinegar and give it a gentle stir. You’ll see the milk curdle almost immediately – that’s your cheese beginning to form!
Let it Sit: Turn off the heat and let the pot sit for about 10 minutes. During this time, the curds (solid parts) will separate from the whey (liquid part).
Strain the Curds: Line a colander with cheesecloth or use a fine strainer and gently pour the mixture through it. The curds that remain in the cheesecloth are your fresh cheese!
Season Your Cheese: Add a pinch of salt to the cheese, or any other seasonings you fancy. Mix gently to combine.
Press and Cool: For a firmer cheese, press the curds gently to remove more whey. Then, let your cheese cool. You can use it immediately or store it in the refrigerator.
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