- 1
Ingredients
- 1 gallon whole milk
- 1/2 c lemon juice
- 1/2 t salt
- 2 T fresh chives, chopped
Preparation
Step 1
In a large pan heat the milk over medium-high heat until boiling, stirring frequently to prevent scorching. (This will take a long time, it took us close to 45 minutes.) Once the milk is boiling remove it from the heat & stir in the lemon juice. Stir until the white curds separate from the green whey. Let sit for 10 minutes while the curds settle to the bottom of the pan.
Line a large colander with four layers of cheesecloth. Pour the curds & whey into the colander. Rinse with lukewarm water for 5 seconds. Bring the corners of the cheesecloth together & tie them in a knot. Squeeze the curds to form a ball pushing out the whey (be careful not to burn yourself, gloves work good here. Place the cheesecloth wrapped curds back into the colander & top with a plate. Set a 5 pound weight on top (we used a brick). Let sit for 45 minutes.
Unwrap the curd & place in the bowl of a stand mixer with a dough hook. Knead for 10 - 15 minutes until the curds become dough-like, silky & not grainy at all. (You can also do this part by hand though it might take a little longer.) Add the salt & chives & blend to combine. Roll the cheese into a 2-inch log. Wrap in wax paper & chill for at least two hours up to 3 days. Slice to serve